Today I am thankful for the opportunity to get back to baking for my family and friends. I love this coconut rich treat. Coconut flour, coconut oil and flaked coconut make this a moist and dense muffin or bar. As always, I like to use Tropical Traditions coconut products.
It's a quick and easy recipe and full of protein and fiber. Delicious for breakfast or an afternoon snack.
Coconut Macaroon Muffins
Preheat Oven to 400
Line muffin tins with paper liners or grease well.
24 regular or 48 mini muffins can be made.
Optional: Grease a 13 x 9 pan with coconut oil.
1 cup Coconut Flour
1/2 teaspoon Sea Salt
1 teaspoon Baking Powder
12 Eggs
1 cup Coconut Oil, melted if solid
1/2 cup Organic Cane Sugar
1 tablespoon Vanilla
1/2 cup Shredded Coconut Flakes
1 cup all natural Mini Chocolate Chips
Combine all ingredients until mixed thoroughly. About two minutes in my mixer.
Your batter will be very thick. Fill muffin tins until almost full. Smooth the tops of the muffins with the back of a spoon or wet finger tips because they will not change shape or rise much.
Bake until golden brown. About 15 minutes for the larger muffins and just over ten for the minis in my oven. A 13 x 9 pan takes about 35 minutes.
Enjoy!
7 comments:
are these olive's BEST CUPCAKES??????
i love them.
i do.
xoxoxo.
Yes they are!
Want me to bake some for your trip?
The minis would be easy on the plane.
xoxo
YUM- I thought they were blueberry muffins, they look scrumptious!
I bet they'd be yummy with blueberries, too.
Thanks for the head's up on my typo friend.
xoxo
I think I will make these tomorrow and used dried mango for J. Of course chocolate for the rest of us!
Thanks for sharing, we are needing something new.
Oh Leah, now I want to try them with mango! I'm finding I need to slow my baking way down since Marc moved out. We'll need to finish up some muffins and the banana bread in the fridge first.
Let me know how it turns out.
xoox
I think it is safe to say this is a new favorite!
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