Go Back
+ servings
Toasted Coconut Cream Muffins (paleo, GF)
Print Recipe
5 from 1 vote

Toasted Coconut Cream Muffins (paleo, GF)

Paleo muffins with toasted coconut on the inside and outside.
Prep Time10 minutes
Cook Time40 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 12
Author: Dominique

Ingredients

To make the toasted coconut:

To make the coconut muffins:

  • ¾ cup almond flour
  • ½ cup coconut flour ( I like Nutiva Organic for quality and price)
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • 2 eggs
  • ½ cup honey
  • 1 Tbs vanilla
  • ½ cup canned coconut milk
  • 2 Tbs coconut oil (melted)
  • 1 mashed small banana
  • 1/2 cup of shredded unsweetened coconut
  • 1/4 cup of the toasted coconut that you make at the beginning of the recipe (from the top portion of this recipe list)

To make the whipped coconut cream:

Instructions

  • Put a can of coconut cream in the fridge (should be there for 2 hours at least).
  • To toast the flaked coconut, start by taking out a large frying pan and heating it over medium heat. (You don't need to use oil or anything). Then, put the 1 cup of flaked unsweetened coconut into the pan. Add 1 tsp of maple syrup and mix the coconut with a rubber spatula regularly for about 8.5 minutes, until the coconut has browned. I stirred less at the beginning and constantly at the end. Turn the heat off and put the toasted coconut aside. You will use 1/4 cup of it for the muffin batter and the rest for the tops of the muffins.
  • Preheat the oven to 350 degrees.
  • Line a 12 cupcake pan with muffin tins.
  • In bowl 1, mix the almond flour, coconut flour, baking soda, baking powder, and salt. Set the bowl aside.
  • In bowl 2, mix the eggs, honey, vanilla, and coconut milk with an electric mixer until well mixed. Add the melted coconut oil to the bowl and mix with the electric mixer until well blended. Add the mashed banana to the bowl and mix with the electric mixer until well blended.
  • Put bowl 1 into bowl 2 and mix with an electric mixer.
  • Fold in the shredded coconut and the toasted coconut.
  • Evenly divide the batter into all 12 muffin tins. I usually start by putting 1-2 tbs of batter into each one and add more from there.
  • Bake for 30 minutes- switching the direction of the tray half way through.
  • Let the muffins cool.
  • While the muffins cool, make the whipped cream.
  • Put the cream, 1 tbs honey, 1 tbs maple syrup, 1 tbs vanilla in a bowl and whip with an electric mixer until the mixture thickens and turns into whipped cream. Place the whipped cream in the fridge until ready to be used. If the cream isn't whipping into a thick enough texture, I find that putting the bowl into the freezer for 10 minutes and whipping it again works.
  • Once the muffins are cool, cover them in whipped cream, and top with the remaining toasted coconut.
  • Enjoy!

Nutrition

Calories: 355kcal | Carbohydrates: 26g | Protein: 5g | Fat: 27g | Saturated Fat: 21g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 186mg | Potassium: 242mg | Fiber: 5g | Sugar: 17g | Vitamin A: 45IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 2mg