Fairy Almond Coconut Muffins

Preheat oven to 350°F and line a muffin tin with paper liners or lightly grease the cups.

Whisk together flour, shredded coconut, sugar, baking powder, baking soda, and salt in a large mixing bowl.

Prepare egg replacer according to package directions to equal 2 eggs, then whisk together with coconut milk, olive oil, vanilla extract, and orange zest in a separate bowl until well combined.

Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined; do not overmix.

Fold in the chopped dry roasted almonds until evenly distributed throughout the batter.

Divide the batter evenly among the muffin cups, filling each about two-thirds full.

Bake for 18–22 minutes, until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.

Remove from oven and let cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely.