Yea you read that right. SO GOOD. These are filling and super healthy, so they can be for breakfast, a snack or dessert. Totally fitting for all three. And we ate them like that for two days until they were gone. We are coconut lovers over here (if you didn’t know…..) and my girls downed these. Guilt-free treats are the best, no??
Prep: 5 minutes
Bake: 25 minutes
1 cup almond flour
3 tbsp coconut flour
1 cup + 2 tbsp shredded coconut
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup honey
4 eggs, separated
1/4 cup coconut oil, melted (this is my favorite brand)
1 tbsp vanilla
Preheat oven to 350.
Combine flours, coconut, salt and baking powder in a bowl.
Mix the egg yolk, honey and vanilla in a small bowl and then add to the dry ingredients, mixing thoroughly.
Beat the egg whites in a separate bowl until they more than double in size. Fold the egg whites into the rest of the ingredients slowly and delicately. Start at the bottom of the bowl and softly bring it to the top and then turn it under to repeat. Continue until it is just combined. You really don’t want to over mix.
Spoon the batter into a greased muffin tin or into paper muffin liners. Sprinkle a bit of coconut over the top, if desired, and bake for 25 minutes or until a toothpick comes out clean.
Recipe from here.