Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
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
- Preheat oven to 350˚F (180˚C). Line 12 muffin cups with paper liners; set aside.
- 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.
- Spoon batter into prepared muffin cups. Sprinkle with coconut.
- 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.