You know those restaurants that you only go to because of one item on the menu? Like when you go to Olive Garden just for the breadsticks because the rest of their food isn’t actually real food ( its frozen people!). My parents and I always go to this one restaurant at the beach not because the food is good, because its actually terrible. Their vegetable of the day is always a medley thats partially frozen every time I go (so much for changing it up).
The only reason I go is for the muffins. They have a bread girl who walks around with a big basket of muffins and sweet breads who hands out whatever you ask. They have these toasted coconut muffins that are to-die-for! So moist and fluffy, I’d gladly eat 15 of them in one sitting. My dad actually always makes sure “bread girl” comes around more than once so he can eat all the muffins he pleases. He even calls her “bread girl” instead of by the name on her name tag, its actually embarrassing. I feel sorry for “bread girl” because my dad is a pain in the you-know-what.
Getting back to the muffins, I have always wanted to recreate these heaven-sent pastries and I finally got around to doing so! But knowing that the coconut muffins at this particular restaurant were full of sugar, oil and butta, I wanted to create a healthy but still fantastic version! The Almond Breeze Almondmilk Coconutmilk Vanilla Unsweetened gives it an even better coconutty flavor!I added toasted pecans for extra crunch and a streusel topping because I can! These muffins are gluten-free, dairy-free, and vegan-friendly! Woohoo!
“This post is sponsored by Almond Breeze Almondmilk.”