1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and lightly grease a standard muffin tin with coconut oil or use silicone muffin liners for easy removal.
2. Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, shredded coconut, almond flour, and a pinch of salt.
3. Prepare Wet Ingredients: In a separate microwave-safe bowl, melt the coconut oil. Add maple syrup (or agave syrup) and vanilla extract to the melted coconut oil and stir well.
4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients and mix until well combined. The mixture should be slightly sticky.
5. Form Granola Cups: Take about 2 tablespoons of the granola mixture and press it into each muffin cup, shaping it into a cup with your fingers. Create a well in the center to hold the filling.
6. Bake: Bake the granola cups in the preheated oven for 15-18 minutes or until they turn golden brown and firm to the touch.
7. Cool: Remove the muffin tin from the oven and let the granola cups cool in the tin for about 10 minutes. Then, gently remove them from the tin and allow them to cool completely on a wire rack.
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