Whether your favorite recipe for muffins is blueberry or poppyseed or chocolate or just plain this Paleo muffins recipe is sure to excite your tastebuds and tummy.
2 cups almond flour
1 cup coconut flour
1 cup palm sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups coconut milk
4 large eggs
8 Tablespoons coconut oil melted and cooled
coconut oil for greasing muffin tin
1. Adjust an oven rack to the middle position and heat the oven to 375ºF. Grease a 12-cup muffin tin.
2. Whisk the flours, palm sugar, baking powder, baking soda, and salt together in a large bowl. in a medium bowl, whisk the coconut milk and eggs together until smooth. Gently fold in the milk mixture into the flour mixture with a rubber spatula just until combined, and then fold in coconut oil.
3. Using a greased 1/3 cup measure, position the batter into each muffin cup. Bake until golden brown and a toothpick inserted into the center of a muffin comes out with just a few crumbs attached, 25 to 30 minutes, rotating the pan halfway though baking.
4. Let the muffins cool in the pan for 5 minutes, then flip out onto a wire rack and let cool for 10 minutes before serving.