Coffee Walnut Muffins: No Grains, No Sugar, No Dairy

When you are in a hurry in the morning and need to grab something on the go to charge your body with energy for the day - these muffins will do the job. I created this recipe in my sister Liora’s kitchen in Israel, while I was showing her how to use alternative ingredients in baking. Since we couldn’t find Xylitol at the local natural store in her hometown, we used coconut sugar. Coconut sugar has a low glycemic index value and is a good alternative to Xylitol for people who should not consume fiber. Whether you use Xylitol or coconut sugar – the result will be satisfying just the same.

You can also use this recipe to create a cake.  At the end of this recipe you can find the baking times for different pan sizes.


2 cups almond flour
½ cup Xylitol (or coconut sugar)
1 tsp baking powder
¼ cup coconut cream
3 tbsp instant coffee
1 tbsp vanilla extract
3 eggs
1 cup chopped walnuts


Preheat oven to 300F/150C

In a small bowl make coffee cream - mix together coconut cream, instant coffee, and vanilla extract. Let the mixture sit at room temperature so the coffee can dissolve in the liquid. 

In a big bowl, mix together almond flour, Xylitol, and baking powder.

Add eggs and mix.

Add coffee cream mixture and mix batter well. 

Add walnuts to batter and mix. 

Prepare a muffin pan with baking cups.

Pour ¼ cup of batter into each cup.

Bake for 35-40 minutes.

When cool, store in an airtight container.

To create a cake with this batter:
300F/150C 1 hour baking in a well-greased loaf pan (8.5X4.5 IN/11X22 cm)
300F/150C 40-45 minutes in a well-greased medium-baking pan (7X11 IN/17.5X28 cm)

My sister Zofit made a round cake with this recipe.

Liora, I know I still ought to publish here the coconut cake recipe. I’ll try to get to it in two weeks.