Gluten Free Coconut and Almond Flour Muffins with Coconut Pastry Cream

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

Ingredients

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

Pastry Cream:

• 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

Directions

1. Preheat the oven to 400°F.
2. In a large mixing bowl, add 2 eggs and brown and white sugar. Mix by hand or with a stand mixer until creamed.
3. Add milk, vegetable oil, olive oil, shredded coconut, and almond flour. Combine well.
4. 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.
5. Add baking powder and combine.
6. Place cupcake liners into the muffin cups. Evenly distribute batter into the cups.
7. Bake for 30-35 minutes or until they are golden brown.
8. While the muffins are baking, prepare pastry cream.
9. 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.
10. Remove from heat. Add coconut oil and white chocolate. Mix to combine.
11. Cool the pastry cream for 10-15 minutes. Whip for 4-5 minutes. This will make the pastry cream creamier.
12. Completely cool the pastry cream and muffins.
13. Add the cream mixture to a pastry bag. Carefully pipe a small amount into the muffins, then pipe on top to frost.
14. Garnish the top of the muffins with white or dark chocolate shavings if desired.
15. Enjoy!

Functional Medicine Los Angeles offers dependable functional medicine Burbank. For more details about us or our services, our lines are always open for you. Feel free to send us a message now!