Almond Chip Coconut Muffins


This recipe for sweet coconut muffins is a “30 minutes or less” entry in the Fast & Fresh Dairy-Free Time Trials Recipe Contest, submitted by reader Pam Correll. For moisture and a sugar-free sweetener, she uses No Sugar Added Coconut Milk Ice Cream from So Delicious.

Almond Chip Coconut Muffins

Fast and Fresh Dairy Free Time Trials Recipe ContestReally, you could use any dairy-free ice cream flavor to make these easy coconut muffins. I may have to try the No Sugar Added Butter Pecan for a nutty variation.

For more details and to enter the recipe contest, see this post:

Special Diet Notes & Options: Ice Cream Coconut Muffins

By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, soy-free, vegan, and vegetarian.

5.0 from 1 reviews
Almond Chip Coconut Muffins
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Serves: 12 standard sized muffins
  1. Preheat oven to 400°F. Prepare a 12-count muffin pan by placing paper liners in the cups.
  2. In a 4 quart mixing bowl, stir together the self-rising flour and No Sugar Added Toasted Milk Dairy-Free Frozen Dessert (softened, almost to the melted point). The batter will be very stiff.
  3. In a small mixing bowl, stir together the chopped almonds, brown sugar, and all-purpose flour.
  4. Divide the batter equally into the 12 paper liners. Sprinkle almond mixture over batter.
  5. Bake 20 minutes or until muffins are just beginning to brown around the edges. Remove muffins from pan. Serve warm or room temperature.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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