Quadruple coconut muffins

Serves: 11IMG_20140924_183926


  • 1 cup almond flour,
  • 3 tbsp coconut flour,
  • 1 tbsp ground vanilla,
  • 1/4 cup coconut oil,
  • 4 eggs, separated,
  • 1/4 cup honey,
  • 1/4 tsp salt,
  • 1 1/2 tsp baking powder,
  • 1 cup shredded coconut
  • coconut chips for garnish.


  • Preheat the oven to 175 C. Grease a muffin tin or line with muffin cups,
  • Combine almond flour, coconut flour, shredded coconut, salt and baking powder in a medium bowl,


  • Mix the egg yolks, honey, coconut oil and ground vanilla in a small mixing bowl. Add to the almond flour mixture and combine it,


  • 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 15 minutes (or until the tops are nicely browned and a tester comes out clean).




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