Best Recipe Almond Coconut Muffins Vegan and Delicious

If you’re searching for a delightful vegan treat that’s both nourishing and bursting with flavor, look no further than these almond coconut muffins. Perfectly moist, lightly sweetened, and packed with the natural richness of almonds and the tropical hint of coconut, these muffins make a wonderful snack or a wholesome breakfast option.

Whether you’re vegan, dairy-free, or simply craving a wholesome baked good, this recipe is designed to please everyone. The combination of almond flour and shredded coconut not only adds texture but also boosts the nutritional profile, making each bite satisfying and guilt-free.

These muffins are incredibly easy to prepare, requiring simple pantry staples and minimal fuss. Plus, they store well, making them an excellent choice for meal prep or on-the-go mornings.

Get ready to enjoy a batch of tender, fragrant, and utterly scrumptious vegan almond coconut muffins that will quickly become a staple in your kitchen!

Why You’ll Love This Recipe

Almond coconut muffins are a fantastic way to enjoy a gluten-free, vegan-friendly treat that doesn’t compromise on taste or texture. Here’s why this recipe stands out:

• Simple ingredients: No complicated or hard-to-find items required.
• Moist and fluffy texture: Thanks to almond flour and coconut milk, these muffins are perfectly soft.
• Natural sweetness: Maple syrup adds a subtle, wholesome sweetness without refined sugar.
• Nutritious: Packed with healthy fats, fiber, and plant-based protein.
• Versatile: Easily customized with your favorite add-ins or toppings.
• Great for any time: Ideal for breakfast, a snack, or even dessert.

Ingredients

• 1 ½ cups almond flour – finely ground for the best texture
• ½ cup shredded unsweetened coconut – adds chew and flavor
• ½ cup oat flour (or gluten-free all-purpose flour)
• 1 tsp baking powder – for lift
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup unsweetened coconut milk – use canned for richness
• ⅓ cup maple syrup – natural sweetener
• ⅓ cup melted coconut oil – adds moisture
• 1 tsp vanilla extract
• ½ cup chopped almonds – for crunch
• Optional: ¼ cup vegan chocolate chips or dried fruit

Equipment

• Muffin tin (12-cup size)
• Muffin liners or non-stick spray
• Large mixing bowl
• Whisk or spoon for mixing
• Measuring cups and spoons
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with coconut oil to prevent sticking.
2. Combine the dry ingredients: In a large bowl, whisk together almond flour, shredded coconut, oat flour, baking powder, baking soda, and salt until evenly mixed.
3. Mix the wet ingredients: In a separate bowl, combine the coconut milk, maple syrup, melted coconut oil, and vanilla extract. Whisk until smooth and fully incorporated.
4. Combine wet and dry: Pour the wet mixture into the dry ingredients. Stir gently using a spoon or spatula just until everything is combined. Be careful not to overmix to keep the muffins light and fluffy.
5. Add the almonds and optional mix-ins: Fold in the chopped almonds and any optional chocolate chips or dried fruit.
6. Fill the muffin cups: Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
7. Bake: Place the muffin tin in the oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
8. Cool: Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then transfer to a wire rack to cool completely before serving.

Tips & Variations

For fluffier muffins, make sure your baking powder is fresh. You can swap oat flour with gluten-free all-purpose flour if preferred.

• Make them nut-free: Replace almond flour with sunflower seed flour and omit chopped almonds.
• Add fruit: Blueberries, raspberries, or chopped dried apricots make delicious additions.
• Boost texture and flavor: Sprinkle shredded coconut or sliced almonds on top before baking.
• Sweeten differently: Use agave syrup or brown rice syrup instead of maple syrup.
• Make mini muffins: Use a mini muffin tin and reduce baking time to 12-15 minutes.

Nutrition Facts

Serving Suggestions

These almond coconut muffins are incredibly versatile. Enjoy them warm with a smear of vegan butter or simply on their own with a cup of your favorite plant-based milk or tea.

They pair wonderfully with fresh fruit or a dollop of coconut yogurt for a wholesome breakfast.

For a decadent twist, try topping them with a drizzle of almond butter or a sprinkle of toasted coconut flakes. They also make a fantastic addition to your brunch spread alongside recipes like the Magic Dough Recipe or the Jamaican Minced Beef Recipes (for those not strictly vegan but looking for hearty options).

Conclusion

These almond coconut muffins are a perfect example of how vegan baking can be both simple and delicious. With wholesome ingredients and an easy-to-follow method, this recipe is approachable for bakers of all skill levels.

The natural sweetness and delightful texture make these muffins a hit with kids and adults alike.

Whether you’re looking to add more plant-based options to your diet or simply want a tasty snack that’s free from dairy and eggs, these muffins are sure to satisfy. Don’t forget to check out other exciting recipes like the Lump Of Coal Recipe or the subtly sweet Marzipan Challah Recipe to expand your baking repertoire.

Happy baking and enjoy every bite of your almond coconut muffins!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Best Almond Coconut Muffins Vegan”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “Deliciously moist and fluffy vegan muffins with a perfect blend of almond and coconut flavors. Easy to make and perfect for breakfast or snacks.”, “prepTime”: “PT15M”, “cookTime”: “PT25M”, “totalTime”: “PT40M”, “recipeYield”: “12 muffins”, “recipeIngredient”: [“1 1/2 cups all-purpose flour”, “1/2 cup almond flour”, “1/2 cup shredded unsweetened coconut”, “1/2 cup coconut sugar”, “1 tsp baking powder”, “1/2 tsp baking soda”, “1/4 tsp salt”, “1 cup almond milk”, “1/4 cup melted coconut oil”, “1 tsp vanilla extract”, “1 tbsp apple cider vinegar”, “1/2 cup chopped almonds”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 350\u00b0F (175\u00b0C) and line a muffin tin with liners.”}, {“@type”: “HowToStep”, “text”: “In a large bowl, mix flours, shredded coconut, coconut sugar, baking powder, baking soda, and salt.”}, {“@type”: “HowToStep”, “text”: “In a separate bowl, whisk almond milk, melted coconut oil, vanilla extract, and apple cider vinegar.”}, {“@type”: “HowToStep”, “text”: “Combine wet ingredients with dry ingredients and stir until just combined.”}, {“@type”: “HowToStep”, “text”: “Fold in chopped almonds gently.”}, {“@type”: “HowToStep”, “text”: “Divide batter evenly into muffin cups.”}, {“@type”: “HowToStep”, “text”: “Bake for 22-25 minutes or until a toothpick comes out clean.”}, {“@type”: “HowToStep”, “text”: “Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.”}], “nutrition”: {“calories”: “210 kcal”, “proteinContent”: “5 g”, “fatContent”: “14 g”, “carbohydrateContent”: “20 g”}}