I love coconut!  I love almonds!  Put these two flavors together into a vegan muffin, and voila!   These muffins are very good, rise up well, and leave you feeling full.

Vegan Coconut Almond Muffins

Preheat oven to 400 degrees F.

Mix together the dry ingredients:

• 1 1/2 cup organic unbleached flour
• 1 cup organic shredded coconut
• 1/2 cup organic sugar or sucanat
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Add the wet ingredients stirring gently until just mixed:

• 3/4 cup organic coconut milk
• [amazon_link id=”B0014DZGUQ” target=”_blank” ]egg replacer[/amazon_link] equivalent to 2 eggs
• 1/4 cup organic olive oil
• 1 teaspoon vanilla
• zest of one small orange (optional)
• 1/3 cup chopped almonds

Fill 12 muffin cups and bake for 15-20 minutes.  Check with a toothpick.

This recipe is adapted from [amazon_link id=”1551521288″ target=”_blank” ]The Garden of Vegan: How It All Vegan Again![/amazon_link].

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