These gluten-free coconut almond flour muffins are light, fluffy, and full of rich coconut flavor. With a creamy coconut pastry cream filling, they’re the perfect dessert for birthdays, brunches, or any festive occasion. Whether you’re gluten-free or just love coconut, these muffins are a delicious treat everyone will love!
Recipe Facts
- Prep Time: 45 minutes
- Cook Time: 30-35 minutes
- Yields: 10-12 muffins
Ingredients You’ll Need For This Recipe
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
Step-by-Step Instructions
1- Preheat the oven to 400°
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. If the mixture seems too wet, add two to three more tablespoons.
5- Add baking powder, combine.
6- Place cupcake liners into the muffin cups. Evenly distribute batter into the cups.
7- Bake 30-35 minutes or until they are golden brown. While the muffins are baking, prepare pastry cream.
8- Add egg yolks, sugar, cornstarch, and coconut milk in a large saucepan. Stir to combine and cook over low heat, stirring constantly until the mixture thickens for approximately 5 minutes.
9- Remove from heat. Add coconut oil and white chocolate. Mix to combine.
10- Cool the pastry cream 10-15 minutes. Whip 4-5 minutes. This will make the pastry cream creamier.
11- Completely cool the pastry cream and muffins.
12- Add cream mixture to a pastry bag, carefully pipe a small amount into the muffins, and then pipe on top to frost.
13- Garnish the top of the muffins with white or dark chocolate shavings if desired.
Pro Tips for Success
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Don’t Skip the Cooling Time – Let both the muffins and pastry cream cool completely before filling and frosting. This helps the cream set properly and prevents soggy muffins.
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Adjust the Batter as Needed – Coconut flour absorbs a lot of moisture! If your batter looks too wet, add an extra tablespoon or two of coconut flour until it thickens slightly.
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Make Them Dairy-Free – Swap regular milk for almond or oat milk and use dairy-free white chocolate to make these muffins completely dairy-free while keeping all the delicious flavor.
These gluten-free coconut and almond flour muffins are the perfect sweet treat for birthdays, brunches, or any special gathering.
With their soft texture and creamy coconut pastry filling, they’ll be a hit with everyone—gluten-free or not! Give them a try and enjoy every delicious, coconut-filled bite!
