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? 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). You can experiment with adding coconut milk and make them quadruple 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. 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.
What could be more delicious than a muffin that incorporates three different types of coconut?
- 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 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.