These Gluten Free Coconut and Almond Flour Muffins are soft, moist, and packed with coconut flavour, with a light almond base that keeps them tender without using wheat flour. Finished with a creamy coconut pastry filling, they feel a little more special than a standard muffin.
This is the kind of recipe I make when I want a gluten-free bake that still feels indulgent. The combination of coconut and almond flour creates a rich texture, while the coconut pastry cream adds a smooth, lightly sweet centre. They’re ideal for celebrations, brunches, or when you want something a bit different from everyday muffins.
Why You’ll Love This Recipe
- Rich coconut and almond flavour – Using coconut and almond flour creates a soft, moist texture with a naturally nutty and slightly sweet flavour.
- Gluten-free without feeling heavy – These muffins are made without wheat flour but still have a light, tender crumb that doesn’t feel dense or dry.
- Creamy coconut pastry centre – The coconut pastry cream adds a smooth, lightly sweet filling and topping that makes these muffins feel more like a dessert.
- Perfect for special occasions – These muffins are a little more elevated than everyday bakes, making them ideal for birthdays, brunches, or festive gatherings.
Ingredients
Before I walk you through the recipe for these Gluten Free Coconut and Almond Flour Muffins, let’s gather everything you’ll need. You’ll find the full ingredient list with measurements and step-by-step instructions in the printable recipe card below.
Muffins
Eggs – Help bind the batter and give structure to the muffins.
White sugar – Adds sweetness and helps create a light texture.
Brown sugar – Adds moisture and a slight caramel flavour.
Almond flour – Forms the main base of the muffins and gives a soft, nutty texture.
Coconut flour – Absorbs moisture and helps balance the batter.
Shredded coconut – Adds texture and boosts the coconut flavour.
Milk – Keeps the muffins moist and helps bring the batter together.
Vegetable oil – Adds moisture and keeps the muffins soft.
Olive oil – Adds richness and helps create a tender crumb.
Baking powder – Helps the muffins rise and prevents them from becoming dense.
Coconut Pastry Cream
Coconut milk – Forms the base of the pastry cream and gives a strong coconut flavour.
Egg yolks – Thicken the pastry cream and create a smooth texture.
White sugar – Sweetens the cream.
Cornstarch – Helps thicken the mixture as it cooks.
Coconut oil – Adds richness and enhances the coconut flavour.
White chocolate – Adds sweetness and creates a smoother, creamier finish.
Chocolate shavings – Optional, used for garnish.
How To Make
With all of our ingredients ready, we’re set to make these Gluten Free Coconut and Almond Flour Muffins. I’ll walk you through the steps below.
Preheat the oven to 400°F (200°C) and line a muffin tin with cupcake liners.
In a large bowl, combine the eggs, white sugar, and brown sugar. Mix until smooth and lightly creamed.
Add the milk, vegetable oil, olive oil, shredded coconut, and almond flour. Stir until well combined.
Add the coconut flour gradually, a few tablespoons at a time, mixing as you go. If the batter still seems too wet, add a little more coconut flour until it thickens slightly.
Stir in the baking powder until fully incorporated.
Divide the batter evenly between the prepared muffin cups.
Bake for 30–35 minutes, or until the muffins are golden brown and set.
While the muffins are baking, prepare the pastry cream. In a saucepan, combine the egg yolks, sugar, cornstarch, and coconut milk. Cook over low heat, stirring constantly, until the mixture thickens, about 5 minutes.
Remove from the heat and stir in the coconut oil and white chocolate until smooth.
Allow the pastry cream to cool for 10–15 minutes, then whip for 4–5 minutes until lighter and creamier. Chill until fully cooled.
Once both the muffins and pastry cream are completely cool, transfer the cream to a pastry bag. Pipe a small amount into the centre of each muffin, then pipe additional cream on top.
Garnish with chocolate shavings if desired and serve.
Frequently Asked Questions
Are coconut and almond flour muffins gluten free?
Yes. Both coconut flour and almond flour are naturally gluten-free, so these muffins do not contain wheat.
Why are my coconut flour muffins dry?
Coconut flour absorbs a lot of moisture, so using too much or not enough liquid can make muffins dry. Measuring carefully and not overbaking helps keep them soft.
Can you substitute almond flour for coconut flour in muffins?
No. Almond flour and coconut flour behave very differently, so they can’t be swapped directly without adjusting the rest of the recipe.
Can you make coconut and almond flour muffins ahead of time?
Yes. The muffins can be made in advance and stored in an airtight container. Add the pastry cream just before serving for the best texture.
Do coconut flour muffins need more eggs?
Often yes, because coconut flour is very absorbent. This recipe is balanced with eggs and liquid to keep the muffins moist.
More Desserts You’ll Love
- Poached Pears with Honey Mascarpone Cream
- Apple Tarte Tatin
- Castagnaccio
- Chocolate Hazelnut Truffles
- Oatmeal Cranberry Walnut Cookies
I hope you’ll give my gluten free coconut and almond flour muffins a try. If you do, I’d love to know what you think. Please stop back and leave a comment and a 5-star rating below.
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Gluten Free Coconut and Almond Flour Muffins
These are the muffins I make when I want a gluten-free bake that still feels indulgent. They’re soft and moist with coconut and almond flavour, finished with a smooth coconut pastry cream.
Ingredients
Muffins
- 2 large eggs
- 2½ tablespoons white sugar
- 2½ tablespoons brown sugar
- 1 cup almond flour
- ½ cup coconut flour
- ½ cup shredded unsweetened coconut
- 1 cup milk
- ¼ cup vegetable oil
- ¼ cup olive oil
- 1½ tablespoons baking powder
Coconut Pastry Cream
- 2 cups unsweetened coconut milk
- 3 egg yolks
- ½ cup white sugar
- 3 tablespoons cornstarch
- 1 tablespoon coconut oil
- ¼ cup white chocolate
- Chocolate shavings, optional
Instructions
- Preheat the oven to 400°F (200°C) and line a muffin tin with cupcake liners.
- In a large bowl, combine the eggs, white sugar, and brown sugar. Mix until smooth.
- Add the milk, vegetable oil, olive oil, shredded coconut, and almond flour. Stir until well combined.
- Add the coconut flour gradually, mixing as you go. If the batter seems too wet, add a little more coconut flour until slightly thickened.
- Stir in the baking powder until fully incorporated.
- Divide the batter evenly between the muffin cups.
- Bake for 30–35 minutes, or until the muffins are golden brown and set. Remove from the oven and allow to cool.
- While the muffins bake, prepare the pastry cream. In a saucepan, combine the egg yolks, sugar, cornstarch, and coconut milk. Cook over low heat, stirring constantly, until thickened, about 5 minutes.
- Remove from the heat and stir in the coconut oil and white chocolate until smooth.
- Allow the pastry cream to cool for 10–15 minutes, then whip for 4–5 minutes until lighter and creamier. Chill until fully cooled.
- Once the muffins and cream are completely cool, transfer the cream to a pastry bag. Pipe a small amount into the centre of each muffin, then pipe additional cream on top.
- Garnish with chocolate shavings if desired and serve.
Notes
Coconut flour absorbs a lot of moisture, so adjust slightly if needed.
Allow both muffins and cream to cool fully before assembling.
Best served the same day for the best texture.