You know those recipe ideas that grab you and won’t let go? Well, if you’ve never dreamed up an original recipe for something you think would be delicious then maybe not… But anyway, the idea for these crossed my mind when I saw some Double Coconut Muffins on Smitten Kitchen, but why stop at just double coconut? 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 (if you love triple coconut, try quadruple coconut in my Only Coconut Cookies or you can experiment with adding coconut milk and make them quadruple coconut muffins)!
The original recipe has things that I omitted like all-purpose flour, sugar, and yogurt. Instead, I upped up the number of eggs and amount of vanilla to give these muffins height and flavor in a different way. 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 like white sugar.
- 1 cup almond flour
- 3 tbsp coconut flour
- 1 cup shredded coconut
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup honey
- 4 eggs, separated
- 1/4 cup coconut oil
- 1 tbsp vanilla extract
- Preheat the oven to 350°F. 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 yolks, honey, coconut oil and vanilla extract in a small mixing bowl. Add to the almond flour mixture and combine thoroughly.
- Using a hand mixer, whip the egg whites until they form stiff peaks.
- Stir the egg whites into the rest of the ingredients, spoon the batter into the muffin tin.
- Bake for 25 minutes (or until the tops are nicely browned and a tester comes out clean.