There is still one day to enter the drawing for a jar of Kelapo coconut oil!

All of your comments on last week’s post had me dreaming about all things coconutty. One comment in particular, by Ana, got me thinking about making Almond Joy muffins.

If baking is my art then muffins are my canvas. I love nothing more than a good muffin. Muffins create a base from where you can mix flavors, stir in mix-ins… the options are endless which is why I always love me a good muffin. :) When I can make them both flavorful and nutritionally dense I’m even more delighted.

Ana’s Almond Joyful Muffins

These muffins are sugarless if you use the coconut sugar and grain-sweetened chocolate chips. These muffins are tender, sweet and have delightful texture. Coconut oil adds a great flavor and texture, but you can use margarine or oil, see notes below.

1 3/4 cup whole grain flour (I used spelt, can use white whole wheat or all-purpose)
3/4 cup almond meal
3/4 cup coconut sugar (or 1/2 cup organic sugar)
2 teas. baking powder
1/4 teas. salt
5 tbsp. coconut oil, melted (or equal amount of margarine or 1/4 cup mild oil)
1 3/4 cups milk of choice, warmed
1/2 teas. mild vinegar
1/2 teas. vanilla
1/2 cup shredded coconut (or more, depending on your preference){preferably unsweetened}
1/3 cup chopped almonds
1/2 cup chocolate chips (grain-sweetened for sugar-free muffins)

Preheat oven to 350. Line a muffin tin with liners or lightly grease and flour.

In a medium sized bowl, combine the flour, meal, sugar, baking powder and salt. In a large bowl combine the oil and milk. If the oil starts to clump up, just heat the mixture and whisk well. Add the vinegar and vanilla. In batches, combine the dry ingredients into the wet. Add the coconut, almonds and chocolate chips.

Spoon evenly into muffin cups. Bake for 16-20 minutes, until a toothpick comes out clean. Let cool on cooling rack for 20 minutes before removing from tin to let continue cooling.

Yields: 12 muffins

What do you think? Do you love muffins as much as I do?

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6 Responses to sometimes you feel like a nut…

  1. Jojo says:

    Your muffins look great, I love almond.

  2. Josiane says:

    I love muffins, probably as much as you do! These ones sound exactly like the kind of muffins I prefer: full of goodness, not too sweet, and really flavorful. I’m looking forward to giving them a try.

  3. Ana says:

    Yummmm! I can’t wait to try these! Your recipe for Krissy’s Cashew niblets already motivated me to stock up on brown rice flour and tapioca starch. Now it looks like I need to go back. Today. Coconut sugar and coconut oil …

  4. FoodFeud says:

    What a great flavor idea! I definitely love muffins for the same reasons you stated – they’re hearty enough for a bunch of mix-ins, which I think really make the muffin and they can be as healthy or as decadent as you want so they can be a breakfast or a dessert! Multi-tasking muffins!

  5. Lori says:

    These look fantastic but quick question…what exactly is coconut sugar and where can I find it? Thanks!