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Chocolate Chip Coconut Almond Muffins

These muffins are packed with delicious coconut and almonds, accented with vanilla, and heaping with chocolate chips. They are perfectly moist and tender making them the perfect breakfast.
Prep Time 25 mins
Cook Time 20 mins
Course Breakfast
Cuisine American
Servings 10 muffins


  • ½ cup Coconut Oil (melted)
  • ¾ cup Sugar (153g)
  • 2 Eggs
  • 2 tsp Pure Vanilla Extract
  • ¾ Milk
  • 1 tbsp Lemon Juice
  • 2 cups All-Purpose Flour (260g)
  • 1 tbsp Baking Powder
  • 1/2 tsp Salt
  • 1 cup Sliced Almonds
  • 1 cup Unsweetened Coconut Flakes
  • cups Chocolate Chips


  • Preheat the oven to 350° and prepare a muffin tin with ten liners.
  • Combine the melted coconut oil and the sugar. Add the eggs and pure vanilla extract.
  • In a seperate bowl combine the milk and the lemon juice. Let sit for 2-3 minutes. Add the milk mixture to the egg mixture.
  • Add the flour, baking powder, and salt into the wet ingredients. Stir until a batter is just combined.
  • Add one cup of the chocolate chips, ¾ cup of the unsweetened coconut flakes, and ¾ cup of the sliced almonds. Stir until all of the add ins are evenly distributed into the batter.
  • Scoop the batter into the prepared muffin tin and sprinkle the remaining chocolate chips, coconut flakes, and sliced almonds on top of the muffins.
  • Bake for 20-25 minutes or until a toothpick inserted into the middle of a muffin comes out clean. Enjoy!


These muffins are adapted from Broma Bakery's Anything But Basic Muffin Recipe
Keyword Almond, Breakfast, Chocolate, Chocolate Chip, Coconut, Muffins