Or any seedless, spreadable fruit flavor.
2 1/2 cups almond meal
1/2 cup unsweetened, finely shredded (not flaked!) coconut
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
3 large eggs, beaten
3/4 cup seedless blackberry preserves (other top suggestions: raspberry or peach)
1/2 cup vegetable oil
Preheat oven to 350 degrees, and line ~12 standard muffin cups.
Whisk together the almond meal, coconut shreds, baking powder, salt, and cinnamon. Combine the wet ingredients (eggs, preserves, and oil) in a separate bowl, and mix until the preserves are smoothly incorporated.
Mix the wet and dry ingredients until relatively smooth, then divide among muffin cups. Bake for ~20-25 minutes, or until a toothpick barely gives any more crumbs.