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Coconut Almond Muffins

Quick and easy! These muffins freeze well!

1 cup whole wheat flour
1/2 cup all-purpose flour
1 cup shredded coconut
1/2 cup white sugar
1/3 cup chopped toasted almonds
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup unsweetened coconut milk
1/4 cup oil
1 teaspoon vanilla extract

Preheat oven to 400. Lightly grease a 12 cup muffin pan.
In a large bowl, mix flours, shredded coconut, sugar, almonds, baking powder, baking soda, and salt.
In a medium bowl, whisk together coconut milk, oil, and vanilla extract. Pour into the flour mixture, and stir until just blended. Transfer to the greased muffin pan.
Bake 15 - 20 minutes in the preheated oven, until a knife inserted in the center of a muffin comes out clean. Turn onto a wire rack to cool before serving.
Makes 12 muffins.