Paleo Coconut Coffee Muffins

Paleo Coconut Coffee Muffins

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Makes: 12


2 1/4 cups (550 mL) almond flour

1/2 cup (125 mL) coconut sugar

3 tbsp (45 mL) coconut flour

2 tbsp (30 mL) finely ground Melitta French Vanilla Coffee Beans

2 tsp (10 mL) gluten-free baking powder

1/4 tsp (1 mL) sea salt

4 egg whites

1/2 cup (125 mL) coconut milk

1/3 cup (75 mL) coconut oil, melted

1 tsp (5 mL) vanilla extract

1/4 cup (60 mL) unsweetened shredded coconut


  1. Preheat oven to 350˚F (180˚C). Line 12 muffin cups with paper liners; set aside.
  2. In large bowl, whisk together almond flour, coconut sugar, coconut flour, ground coffee, baking powder and salt. In separate bowl, whisk together egg whites, coconut milk, coconut oil and vanilla; whisk into flour mixture.
  3. Spoon batter into prepared muffin cups. Sprinkle with coconut.
  4. Bake for 20 to 25 minutes or until golden brown and tester inserted in centre comes out clean. Serve warm or let cool completely.

Tip: Alternatively, make 24 mini muffins, adjusting the baking time as needed.

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