Defecting to the healthy side once more…he he.
2 1/2 cups blanched almond flour
1/2 cup unsweetened shredded coconut (not the large flakes!)
1 tsp baking powder
1/2 tsp salt
1/2 cup maple syrup
1 tsp almond extract
3 large eggs, beaten
2/3 cup coconut cream (unsweetened stuff, like this)
Preheat oven to 350 degrees, and line ~12 standard muffin cups.
In a large bowl, whisk together the almond flour, shredded coconut, baking powder, and salt. In another bowl, combine the syrup, almond extract, eggs, and coconut cream until smooth.
Combine the wet and dry ingredients, and mix until a thick, practically scoopable batter forms. Add a little more coconut if it seems too thin.
Divide among muffin cups, and bake for 20+ minutes, or until a toothpick comes out clean.