Rich espresso flavor and sweet coconut combine to create a delicious combination in these Paleo Espresso Macaroon Muffins. They're the ideal Paleo-friendly treat to have with your morning brew when paired with a grain-free coffee talk.
Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/2 cup coconut sugar. 2 tablespoons cocoa powder. 1 tablespoon instant espresso powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 3 large eggs. 1/4 cup coconut oil, melted. 1/4 cup almond milk. 1 teaspoon vanilla extract. 1/2 cup shredded coconut unsweetened.
Instructions: Preheat your oven to 350F 175C. Grease or line a muffin tin. In a large bowl, mix together almond flour, coconut flour, coconut sugar, cocoa powder, espresso powder, baking soda, and salt. In another bowl, whisk together eggs, coconut oil, almond milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until well combined. Fold in shredded coconut. Spoon the batter into the muffin tin, filling each cup about 3/4 full. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Serve alongside your favorite Paleo coffee or espresso drink.
Prep Time: 15 minutes
Cook Time: 25 minutes
Palace Rigg
