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!