Coconut Muffins

    30 min

    These delicious treats are not only vegan-friendly, but they are also quick and easy to make. They are flavoured with coconut, almonds and orange zest.

    78 people made this

    Makes: 12 muffins

    • 200g plain flour
    • 75g desiccated coconut
    • 100g caster sugar
    • 30g chopped toasted almonds
    • 1 1/2 teaspoons baking powder
    • 3/4 teaspoon grated orange zest
    • 1/2 teaspoon bicarbonate of soda
    • 1/4 teaspoon salt
    • 175ml coconut milk
    • 4 tablespoons orange juice
    • 4 tablespoons extra virgin olive oil
    • 1 teaspoon vanilla extract

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat oven to 200 C / Gas 6. Lightly grease a 12-hole muffin tin.
    2. In a large bowl, mix flour, desiccated coconut, sugar, almonds, baking powder, orange zest, bicarbonate of soda and salt.
    3. In a medium bowl, whisk together coconut milk, orange juice, olive oil and vanilla extract. Pour into the flour mixture and stir until just blended. Transfer to the prepared muffin tin.
    4. Bake 15 minutes in the preheated oven, until a knife inserted in the centre of a muffin comes out clean. Turn onto a wire rack to cool before serving.

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    Reviews & ratings
    Average global rating:

    Reviews in English (32)


    These muffins came out moist n yummy! The orange zests really brightens n gives a tangy oomph to the coconut base. Instead of oil, I melted margarine n used twice the amt of what was called for bcos the dessicated coconut really drinks up all the liquid in the wet mix. The best part: no need to grease paper cups as the coconut contains enough fats to ensure muffin does not stick to cups.  -  23 Jul 2014


    made it as one big cake and it was just as lovely and i used tropical smoothie instead of orange juice , very rich and moist  -  20 May 2014


    Gorgeous muffins! Tender, not too sweet, even with sweetened flaked coconut. I subbed coconut oil for the olive oil. Coconut oil is solid at room temp, so I just nuked it for about 20 seconds. It added just the right amount of extra coconut flavor. I love the orange zest and the little crunch from the almonds and chew from the coconut. I topped the muffins with sliced almonds and then flaked coconut about half-way through baking time so it wouldn't get too brown.  -  16 Nov 2010  (Review from Allrecipes US | Canada)