Almond-Coconut Muffins

Ingredients

• 1 cup all-purpose flour
• 1/2 cup almond flour
• 1/2 cup shredded coconut
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/3 cup melted butter
• 1/2 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
2. In a medium bowl, whisk together the all-purpose flour, almond flour, coconut, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, combine the melted butter and sugar. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Add the dry ingredients to the wet ingredients, and mix until just combined. Fold in the buttermilk until the batter is smooth.
5. Divide the batter evenly among the prepared muffin cups. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
6. Let cool for 5 minutes before transferring to a wire rack to cool completely.

Interesting Facts

• Almond flour is a great substitution for all-purpose flour, as it adds a nutty flavor and more protein.
• Shredded coconut adds texture and a tropical flavor to the muffins.
• These muffins are best eaten the day they are made.