Paleo Coconut Muffins

Coconut flour is a popular gluten-free alternative to wheat flour, and it adds a delicious coconut flavor to baked goods.

This is vegan, gluten free and low carb recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Paleo Coconut Muffins

Cooking Method: Baking Cuisine: Paleo Courses: Bakery, Breakfast, Paleo Recipe Keys: Gluten Free Low Carb Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 10 min Total Time 45 mins

Servings: 12 Calories: 2160

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Coconut flour
• ¹⁄₂ cup Almond flour
• ¹⁄₂ teaspoon Baking powder
• ¹⁄₄ teaspoon Salt
• ¹⁄₄ cup Coconut oil
• ¹⁄₄ cup Honey
• 3 Eggs
• ¹⁄₂ teaspoon Vanilla extract
• ¹⁄₂ cup Unsweetened shredded coconut
• ¹⁄₄ cup Almond milk

Instructions

1. Preheat the oven to 350°F (175°C). Grease a muffin tin or line with paper liners.
2. In a large bowl, mix together the coconut flour, almond flour, baking powder, and salt.
3. In a separate bowl, whisk together the coconut oil, honey, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Fold in the shredded coconut and almond milk.
6. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
9. Enjoy!

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 13g20%

Total Carbohydrate 13g5%

Sugars 7g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.