Note that coconut flour absorbs a LOT more moisture than regular gluten free flours. You may need to add a little more liquid in if you find your brand of coconut flour makes your batter too thick!
Baking with almond flour adds a great protein boost to your baked goods and helps balance out the sugars for a lower glycemic treat. Almond flour can come as an almond meal (more coarse) or as flour (best for baking!) Almond flour doesn't absorb as much liquid as many flours so you don't need to use as much flour. In this recipe, I combine this with coconut flour to help balance it out and give more structure.
These muffins will keep up to 3 days in the refrigerator.
Feel free to use any fruit you have on-hand to make these grain-free muffins.