You know those recipe ideas that grab you and won’t let go? The idea for these crossed my mind when I saw some Double Coconut Muffins on Smitten Kitchen, posted all the way back in February! ”But why stop at just double coconut?” I thought, “Why not up the ante and make them triple coconut muffins?” I call these “triple” because they use coconut in three different forms: coconut flour, coconut oil and shredded coconut. You can experiment with adding coconut milk and make them 4X coconut muffins. The original recipe has things like all-purpose flour, sugar and yogurt that I omitted, and I cranked up the number of eggs and amount of vanilla to give these muffins height and flavor. I trolled the Paleo recipe blogs to find a Paleo coconut muffin but none of the recipes I saw seemed to be exactly what I was looking for, so this original recipe was born.
These are dense, moist, sweet and fantastic with coffee. The combination of nut flour with coconut flour makes for a better “crumb” in my opinion, and the coconut flour helps to soak up the excess moisture that’s a result of using a liquid sweetener (honey) instead of a dry one (sugar is used in the Smitten Kitchen version).
The ingredient amounts listed below made eight muffins for me, but I filled the muffin cups almost to overflowing. If you portioned a more moderate amount to each cup I suspect it would make nine or even twelve. Another thing to keep in mind is that I used aluminum-free baking powder, which tastes less bitter and becomes important when you’re using as much as one and a half teaspoons.
Makes 8 Muffins
- 1 Cup Almond Flour
- 3 Tbsp Coconut Flour
- 1 Cup + 2 Tbsp Shredded Coconut
- 1 1/2 Tsp Baking Powder
- 1/4 Tsp Salt
- 1/4 Cup Honey
- 4 Eggs, Separated
- 1/4 Cup Coconut Oil, liquid
- 1 Tbsp Vanilla Extract
- Preheat the oven to 350F. Grease a muffin tin or line with muffin cups.
- Combine almond flour, coconut flour, shredded coconut, salt and baking powder in a medium mixing bowl.
- Mix the egg yolk, honey and vanilla in a small mixing bowl. Add to the almond flour mixture and combine thoroughly.
- Using a hand mixer, whip the egg whites until they are more than double in size and soft trails form in the wake of the beaters.
- Fold the egg whites into the rest of the ingredients by reaching under the mixture and gently pulling it up and over the egg white. Continue until the egg whites are just combined with the flour mixture.
- Spoon the batter into the muffin tin, filling each muffin cup to the very top for a nicely domed muffin.
- Sprinkle the 2 Tbsp evenly over the top of the muffins, and bake for 25 minutes (or until the tops are nicely browned and a tester comes out clean.