Almond and Coconut Flour Tropical Muffins (Paleo)

The base of these are the Paleo Pina Colada muffins from Life As A Plate but I had some dried apricots in the pantry that I wanted to use up. The dried fruit bring a little extra sweetness and texture and they definitely become a prominent flavor that I like.

I only got nine muffins out of this and I definitely echo their recommendation of using muffin liners – you’ll never get your muffin pan clean otherwise!

Almond and Coconut Flour Tropical Muffins
adapted from Life As A Plate

  • 1/4 c. coconut flour, sifted
  • 1/2 c. almond meal
  • 1/2 c. unsweetened shredded coconut
  • 1 tsp. baking soda
  • 3 eggs, beaten
  • 1/3 c. crushed pineapple
  • 1/4 c. diced dried apricots
  • 1/4 c. honey
  • 3 tbsp. coconut cream


  1. Mix dry ingredients together in one bowl.
  2. In another bowl, whisk together remaining ingredients.
  3. Add wet to dry and stir thoroughly.
  4. Pour into muffin liners to 3/4 full; these do not rise very much.
  5. Bake at 350 for 20-25 minutes or until golden brown on top. Makes 9 muffins.

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Personal Blog

Hi All!
I hope you enjoy the recipes! If you want to read about my random musings you can find me at
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