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.
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)