How to make
Beat the yolks with the brown sugar in a bowl. Add coconut oil, oil and lemon juice (or the juice from another citrus fruit), by stirring well.
Now is the time to add the coconut flour with baking powder and crushed hazelnuts. A sponge cake like mixture should be obtained.
Beat the egg whites into a fluffy white mixture (necessarily in a dry vessel), then quickly put them in the mixture, by gently stirring so that they do not lose their fluffiness.
Put a little mixture in a greased muffin mold, then a little fig jam and then the mixture again. Do that until you run out of mixture.
Bake in a preheated oven up to 360°F (180°C) at 320°F (160°C) until ready (15-20 minutes).
Check with a toothpick if the coconut muffins are baked. The dough should not stick to the toothpick..
Finally, remove the muffins from the molds and sprinkle with coconut shavings.
Enjoy these unique coconut flour muffins!