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