I’ve been thinking… thinking about coconut. Chocolate. And almonds.
Can you tell?
These muffins are moist, light and not overly sweet. If you don’t have coconut oil… then I suggest you purchase a jar. It’s the key ingredient that makes these muffins what they are!
- 2 1/2 cup whole wheat flour, or white unbleached
- 1/2 cup coconut oil
- 1 cup strong espresso
- 1/2 cup soy or almond milk
- 1 cup sugar
- ½ cup cocoa
- ½ cup sliced slivered almonds
- 1/4 cup toasted coconut + extra for the tops (2 heaping tablespoons)
- 1 tsp baking soda
- 1tsp baking powder
- ¼ tsp salt
Preheat oven to 355 degrees.
Mix oil and sugar until combined and creamed. Add coffee, milk and vanilla and mix until combined.
Next add the dry ingredients until everything is combined, stirring the coconut and almonds in last.
The batter may be a little wet but that’s ok – it will bake to perfection!
Spoon into a greased muffin tin. Sprinkle with remaining coconut. Bake for 20 minutes or until you insert a toothpick and it comes out clean.