Prep the tin and oven: Line a 12-cup muffin pan with paper liners and preheat your oven to 350°F (175°C). Lightly spritz the liners with oil for easy release.
Mix dry ingredients: In a large bowl, whisk almond flour, coconut flour, shredded coconut, sweetener, baking powder, and salt until evenly combined and lump-free.
Whisk wet ingredients: In a separate bowl or measuring cup, whisk eggs, coconut milk, melted coconut oil (or butter), vanilla, and coconut extract if using.
Combine: Pour wet ingredients into dry.
Stir with a spatula until just combined. The batter should be thick but scoopable. If it seems too dry, add 1–2 tablespoons more coconut milk.
Fill the cups: Divide the batter evenly among the 12 liners, about 3/4 full.
Sprinkle a pinch of coconut flakes on top if you like a toasty finish.
Bake: Place on the center rack and bake for 18–22 minutes, or until the tops are set, lightly golden, and a toothpick comes out clean with a few moist crumbs.
Cool: Let muffins cool in the pan for 5 minutes, then transfer to a rack. Allow them to cool fully for the best texture.
Serve: Enjoy plain, with a pat of butter, or a smear of sugar-free jam. They’re great warm or at room temperature.