Personally, I really loooove coconut! It works especially well combined with other ingredients that help it pop, such as chocolate or, like in these muffins, strawberries! 🍓

Ingredients

3/4 cup almond flour
3/4 cup almond milk
1/4 cup coconut flour
1/4 cup unsweetened coconut, shredded
1/4 cup monkfruit sweetener
1/4 cup coconut oil, melted
6 strawberries, finely chopped
2 large eggs
2 tsp baking powder
1 tsp vanilla extract
1/2 tsp xanthan gum
Pinch of kosher salt

Yields: 12 muffins
Per serving* (per muffin):
Calories: 128
Net carbs: 2
Protein (grams): 3
Fat (grams): 11

Prep time: 10 min
Cook time: 30 min
Total time: 45 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 350F.

In a large bowl, combine the almond and coconut flours, shredded coconut, monkfruit, baking powder, xantham gum and salt.

Pour the melted coconut oil over the mixture, then add the almond milk, eggs and vanilla extract.

Fold in the strawberries and mix, until well combined.

Divide the muffin batter between 12 muffin molds. You can use silicone molds, muffin liners or grease the mold.

Bake 25-30 min.

Remove from the oven and enjoy. Store in the fridge or freeze to enjoy at a later date.