A simple coconut-ty muffin with a chocolate kiss on top. (It’s gluten and grain-free too!)
Preheat oven to 350°F and line mini-muffin pan with paper liners.
In a large bowl, whisk together pecan meal, coconut flour, baking powder, brown sugar and shredded coconut.
Add butter, vanilla, and beaten eggs; combine well.
Spoon batter evenly into mini-muffin cups (makes 24). Since the batter is kind of thick, I gently pressed it downed into the cups a bit—not much, just a little.
Gently press a Hershey’s Kiss upside down into each batter filled mini-muffin cup.
Bake 11-12 minutes or until golden brown.
Let cool, or serve right away. (If I were you, I’d serve right away. They are yumilicious while still warm.)
Store in an airtight container at room temperature for up to 3 days.
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So easy and delicious!
I’ve made these twice in three days! I had to substitute all-purpose flour because that’s all I have; so I also subbed in coconut oil for half the butter amount to give a little more coconut kick. They turned out great and I will be making them again and again and again!
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nancy32408 on 1.3.2012
These sound delish. Could I sub gluten free flour for the coconut flour?