Toasted Coconut Muffins


Happy New Year! It is the start of a new year, which almost always mean we are all in recovery mode from┬áholiday eating. As someone with a sweet-tooth (whose birthday is in January), I’m not one to quit the baked goods cold turkey. Instead of cutting myself off, I came up with this hearty recipe that is packed with protein, fiber and best of all, toasty flavor.

2 C Almond Meal
1/4 C Coconut Flour
1/2 C toasted, shredded coconut (1/2 for the muffin, 1/2 for the top)
3 Eggs
1 C Applesauce
3/4 C Maple Syrup
scrape vanilla seeds from 1/2 vanilla pod
1/2 tsp baking soda

IMG_1769 (1)

  • Preheat oven to 350 degrees
  • In a mixer, fitted with a paddle attachment, mix almond meal, coconut flour, baking soda and vanilla
  • With the mixer on low, add in the maple syrup and applesauce
  • Once the maple syrup and applesauce is incorporated, add in the eggs one at a time
  • Take off the paddle attachment and fold in 1/4 C of the toasted coconut with a spatula
  • Grease a muffin time lined with muffin wrappers
  • Using a 1/4 C measuring cup, fill the muffin wrappers with batter – this will keep the batter even
  • Sprinkle the remaining toasted coconut on top of the batter
  • Bake for 25-30┬áminutes (until a toothpick comes out clean)
  • Cool & Enjoy!!