Welcome to a tropical paradise in muffin form! If you’re searching for a delightful treat that’s gluten-free, look no further than these Gluten Free Coconut and Almond Flour Muffins with Coconut Pastry Cream. Perfectly moist and imbued with the irresistible flavors of coconut and almond, these muffins are not just a snack; they are a celebration of all things sweet! Whether it’s a festive gathering, or just a cozy afternoon at home, these muffins are bound to impress.

One of the unique aspects of this recipe is the use of coconut and almond flour instead of traditional all-purpose flour. This swap not only makes our muffins gluten-free but also infuses them with a rich, delectable flavor. Coconut flour adds a light sweetness and moisture while almond flour contributes protein, making these muffins a healthier choice that doesn’t skimp on taste.

I remember the first time I made these muffins—a sunny Saturday morning, the birds chirping outside, and the delightful aroma wafting from the oven made everything feel perfect. They quickly became a family favorite, especially when paired with my infamous coconut pastry cream. Trust me, once you get a taste of this luscious cream filling and frosting, you won’t be able to resist going back for seconds!

What Makes These Muffins Special?

These muffins boast not only a unique, moist texture but also carry a breadth of flavors that will transport your taste buds straight to the tropics! The shredded coconut adds a sweet chewiness, while the different oils used provide a depth of flavor that respects the integrity of this dish.

And let’s not forget the health benefits. Coconut flour is high in fiber and healthy fats, while almond flour is rich in vitamin E and magnesium. Together, they create a nutritious option that doesn’t compromise on satisfaction.

Let’s Dive Into the Recipe!

Now, let’s get into making these creamy, delicious muffins at home. Here’s what you’ll need:

Ingredients

• 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

For the 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 eggs and both sugars. Mix by hand or with a stand mixer until creamed.
3. Stir in milk, vegetable oil, olive oil, shredded coconut, and almond flour thoroughly.
4. Gradually add coconut flour, three tablespoons at a time, until well-combined. If the mixture is too wet, you might need to add more coconut flour.
5. Add baking powder and combine well.
6. Line muffin tins with paper liners and evenly distribute the batter.
7. Bake for 30-35 minutes or until golden brown.
8. While the muffins bake, prepare the pastry cream: In a saucepan, add egg yolks, sugar, cornstarch, and coconut milk, and stir over low heat until thickened.
9. Remove from heat and stir in coconut oil and white chocolate until smoothly combined. Cool for 10-15 minutes, then whip until creamy.
10. Once cool, pipe the pastry cream into the muffins and frost the tops. Garnish with chocolate shavings if desired.

Are you ready to indulge in a guilt-free, delicious treat? Give these muffins a try and share your experience in the comments! Enjoy every bite of these heavenly creations!