Description
Espresso Coconut Paleo Muffins are a healthy dessert for coffee lovers! Espresso Coconut Muffins are light in texture with a decadent coffee and coconut taste. The muffins recipe is easy to make with simple ingredients.
Ingredients
Scale
- 3/4 cup egg whites (about 4 or 5 egg whites).
- 1/3 cup ground coffee or espresso
- 1/3 to 1/2 cup coconut sugar
- 1.5 cup almond flour
- 3 tbsp arrowroot starch (or tapioca)
- 1/3 cup coconut flour
- 1 tsp baking powder
- dash of sea salt
- 1/3 cup shredded unsweetened coconut
- 1/3 cup naturally refined coconut oil (melted)
- 1 tsp vanilla extract
- 6 ounces (2/3 cup) full fat coconut Milk (or cream)
- Optional coffee extract (1/2 tsp)
Instructions
- Preheat oven to 350 F. First whisk you eggs whites until soft peaks are formed. In another bowl, sift your dry ingredients (sugar, flours, baking powder, salt, etc) together and mix. In another bowl mix your oil, cream, and extracts and mix all together. Combine your wet ingredients with the dry ingredients.
- Fold in your egg whites to the dry ingredients. Gently fold in your shredded coconut.
- Stir again until combined, not overmixing.
- Pour into greased medium or large muffin cups about 1/2 to 2/3 of the way full. Bake for about 18-20 minutes or until center comes out clean with toothpick
- Remove from oven and Let cool on cooling rack.
- Tip – If the batter is too thick, depending on how fine your almond flour is, then blend batter in the blender and add a few more tbsp of cream or water until batter is smooth.
Notes
If you don’t feel like buying separate ingredients, I would check out Simple Mills paleo cake mix! So good!
- Prep Time: 10 min
- Cook Time: 20 min
- Category: breakfast, dessert
- Method: baking
- Cuisine: American