Our functional medicine Studio City wants nothing but healthy treats for everyone. We believe these gluten-free muffins hold the perfect blend of coconut and almond flavors by replacing all-purpose flour with a combination of coconut and almond flour. They are festive and tasty, making them the perfect gluten-free treat for birthdays and/or other festive occasions.
Each bite offers a delightful fusion of coconut and almond flavors, providing a unique and satisfying taste experience. Moreover, our functional medicine Los Angeles health and wellness extends beyond flavor, as these muffins are packed with nutrient-rich ingredients, ensuring that indulging in a treat can also be a nourishing experience.
- Prep Time: 45 minutes
- Cook Time: 30-35 minutes
- Yields: 10-12 muffins
- 2 large eggs
- 2-1/2 T. white sugar
- 2-1/2 T. brown sugar
- 1 c. almond flour
- 1/2 c. coconut flour
- 1/2 c. shredded unsweetened coconut
- 1 c. milk
- 1/4 c. vegetable oil
- 1/4 c. olive oil
- 1-1/2 T. baking powder
- 2 c. unsweetened coconut milk
- 3 egg yolks
- 1/2 c. white sugar
- 3 T. cornstarch
- 1 T. coconut oil
- 1/4 c. white chocolate
- White or dark chocolate shavings for garnish, if desired
- Preheat the oven to 400°F.
- In a large mixing bowl, add 2 eggs and brown and white sugar. Mix by hand or with a stand mixer until creamed.
- Add milk, vegetable oil, olive oil, shredded coconut, and almond flour. Combine well.
- Add coconut flour slowly, three tablespoons at a time. Combine. If the mixture seems too wet, you can add two to three more tablespoons of coconut flour.
- Add baking powder and combine.
- Place cupcake liners into the muffin cups. Evenly distribute batter into the cups.
- Bake for 30-35 minutes or until they are golden brown.
- While the muffins are baking, prepare pastry cream.
- In a large saucepan, add egg yolks, sugar, cornstarch, and coconut milk. Stir to combine and cook over low heat, stirring constantly until the mixture thickens approximately 5 minutes.
- Remove from heat. Add coconut oil and white chocolate. Mix to combine.
- Cool the pastry cream for 10-15 minutes. Whip for 4-5 minutes. This will make the pastry cream creamier.
- Completely cool the pastry cream and muffins.
- Add the cream mixture to a pastry bag. Carefully pipe a small amount into the muffins, then pipe on top to frost.
- Garnish the top of the muffins with white or dark chocolate shavings if desired.