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If you’re looking for a delicious gluten-free dessert that’s packed with nutty, coconut flavor and a creamy filling, these Gluten Free Coconut Almond Flour Muffins with Coconut Pastry Cream are the perfect treat!
A Nutty, Moist, and Indulgent Treat for Every Occasion!
Made with wholesome almond and coconut flours, these muffins are naturally gluten-free, moist, and packed with flavor. Topped with a luscious coconut pastry cream, they feel decadent yet light, making them perfect for birthdays, special occasions, or an everyday sweet indulgence.
🌟 Let’s get baking! 🌟
Why You’ll Love These Coconut Almond Flour Muffins
100% Gluten-Free – Made with nutty almond flour and coconut flour, no wheat required!
Moist & Flavorful – Thanks to the perfect blend of coconut, almond, and oils.
Naturally Sweetened – Uses white & brown sugar for a balanced sweetness.
Dairy-Free Option Available – Simply swap the milk and white chocolate for dairy-free alternatives!
Deliciously Creamy – The silky coconut pastry cream makes them extra special.
Great for Any Occasion – Whether it’s a holiday treat or an afternoon snack, these muffins will impress!
Ingredients You’ll Need 🛒
For the Muffins:
🥚 2 large eggs – Helps with structure and fluffiness.
🍯 2 ½ tablespoons white sugar – Adds sweetness and helps with browning.
🍯 2 ½ tablespoons brown sugar – Gives a slight caramel flavor and moisture.
🌾 1 cup almond flour – Adds a nutty, buttery texture.
🥥 ½ cup coconut flour – Light, fiber-rich, and absorbs moisture well.
🥥 ½ cup shredded unsweetened coconut – Adds texture and extra coconut flavor.
🥛 1 cup milk – Can use dairy or plant-based alternatives (almond, oat, or coconut milk).
🫒 ¼ cup vegetable oil – Keeps the muffins soft and moist.
🫒 ¼ cup olive oil – Adds richness and depth.
🥄 1 ½ tablespoons baking powder – Ensures a nice rise.
For the Coconut Pastry Cream:
🥥 2 cups unsweetened coconut milk – Forms the base of the pastry cream.
🥚 3 egg yolks – Makes the pastry cream rich and custard-like.
🍯 ½ cup white sugar – Sweetens the cream perfectly.
🌽 3 tablespoons cornstarch – Thickens the pastry cream.
🥥 1 tablespoon coconut oil – Enhances creaminess and flavor.
🍫 ¼ cup white chocolate – Adds a silky, rich texture.
For Garnish (Optional, But Highly Recommended!):
🍫 White or dark chocolate shavings – A beautiful finishing touch.
🥥 Toasted coconut flakes – For a crunchy contrast.
Coconut Almond Flour MuffinsStep-by-Step Instructions
Step 1: Prepare the Muffins 🧁
1️⃣ Preheat oven to 400°F (200°C).
2️⃣ In a large mixing bowl, whisk together eggs, white sugar, and brown sugar until creamed and well combined.
3️⃣ Stir in milk, vegetable oil, olive oil, shredded coconut, and almond flour. Mix until fully incorporated.
4️⃣ Slowly add coconut flour three tablespoons at a time, stirring well after each addition.
- If the batter feels too wet, add 2-3 more tablespoons of coconut flour.
5️⃣ Mix in the baking powder until evenly distributed.
6️⃣ Line a muffin tin with cupcake liners and distribute the batter evenly among them.
7️⃣ Bake for 30-35 minutes, or until muffins turn golden brown and a toothpick inserted in the center comes out clean.
Pro Tip: Coconut flour absorbs a lot of moisture, so it’s important to add it gradually to avoid making the batter too dry.
Step 2: Prepare the Coconut Pastry Cream 🥥
1️⃣ While the muffins are baking, prepare the pastry cream. In a large saucepan, whisk together egg yolks, sugar, cornstarch, and coconut milk over low heat.
2️⃣ Stir constantly for about 5 minutes, until the mixture thickens to a custard-like consistency.
3️⃣ Remove from heat and immediately stir in coconut oil and white chocolate. Mix until fully combined.
4️⃣ Let the pastry cream cool for 10-15 minutes, then whip for 4-5 minutes to make it extra creamy.
5️⃣ Allow both the pastry cream and muffins to cool completely before assembling.
Want extra silky cream? Strain the pastry cream through a fine-mesh sieve before cooling.
Step 3: Fill & Decorate the Muffins 🍫
1️⃣ Transfer the pastry cream to a pastry bag fitted with a small piping tip.
2️⃣ Carefully insert the tip into each muffin and pipe a small amount of cream inside.
3️⃣ Then, pipe additional pastry cream on top to frost each muffin.
4️⃣ Garnish with white or dark chocolate shavings, if desired.
Pro Tip: If you don’t have a piping bag, simply use a ziplock bag with the tip cut off!
Step 4: Serve & Enjoy! 🎉
1️⃣ Serve immediately or store in the refrigerator for a chilled treat.
2️⃣ These muffins taste even better the next day, as the flavors meld together!
Serving & Pairing Suggestions 🍽
☕ With Coffee or Tea – The nutty flavors pair beautifully with a latte or herbal tea.
🍓 With Fresh Berries – Serve with strawberries, blueberries, or raspberries for a fruity contrast.
🍫 Drizzled with Chocolate – A dark chocolate drizzle makes them extra decadent!
Recipes to try:Chinese Salt and Pepper Shrimp – Crispy, Spicy, and Irresistible!
Fun Variations & Substitutions! 🎉
🌱 Dairy-Free? – Use almond or oat milk in the muffins and dairy-free white chocolate for the pastry cream.
🍫 Chocolate Coconut Muffins – Add 2 tablespoons cocoa powder to the batter for a chocolate twist.
🌰 Crunchy Topping – Sprinkle toasted coconut or crushed almonds on top for texture.
🍯 Lower Sugar? – Swap sugar for coconut sugar or maple syrup for a more natural sweetness.
How to Store & Keep Fresh
Refrigerate: Store muffins in an airtight container for up to 4 days.
Freeze (Muffins Only): Freeze unfrosted muffins for up to 2 months. Thaw and add pastry cream when ready to serve.
Reheat: Warm muffins in the microwave for 10 seconds if you prefer them slightly warm!
Make-Ahead Tip: The pastry cream can be made 2 days in advance and stored in the fridge.
Some recipes that you might love: 28 Easy and Economical Dinner Recipes for Busy Weeknights and Instant Pot Pork Lo Mein – A Takeout Favorite Made Easy!
Recommended Kitchen Tools (Amazon Picks!) 🛒
Muffin Tin – Perfect for baking evenly shaped muffins.
Bake perfectly golden, fluffy Gluten-Free Coconut Almond Flour Muffins with the Wilton Perfect Results 12-Cup Muffin Pan! Its non-stick steel construction ensures an even bake while making it easy to release your muffins without sticking. Whether you’re filling them with coconut pastry cream or enjoying them plain, this durable, scratch-resistant pan makes baking effortless.
Pastry Bag & Tips – Essential for beautiful cream filling.
Take your Gluten-Free Coconut Almond Flour Muffins to the next level with the Riccle Piping Bags and Tips Set! Whether you’re filling them with coconut pastry cream or adding a beautifully piped swirl of frosting, this 124-piece cake decorating kit has everything you need. With anti-burst piping bags, stainless steel tips, and reusable pastry bags, you can create bakery-style treats with ease.
Silicone Whisk – Helps prevent lumps in the pastry cream.
Whip up light and fluffy muffin batter and a silky coconut pastry cream effortlessly with the Walfos Silicone Whisk Set! These heat-resistant, non-stick whisks are gentle on your cookware and perfect for blending almond flour batter, whisking eggs, and creating creamy fillings. With three different sizes, you’ll have the perfect tool for every step of your baking process.
Mixing Bowls Set – Great for efficient baking prep.
Prepare your muffin batter and coconut pastry cream with ease using the Umite Chef Mixing Bowls Set! These stainless steel nesting bowls come in various sizes, making them perfect for whisking dry ingredients, folding wet ingredients, and storing leftover pastry cream. The non-slip silicone bottoms keep them steady while mixing, and the airtight lids make meal prep and storage effortless. A must-have for every home baker.
Final Thoughts
These Gluten-Free Coconut & Almond Flour Muffins are the perfect balance of moist, nutty, and creamy textures. Whether you’re making them for a holiday, special occasion, or just because, they’re sure to be a crowd-pleaser!
✨ Try them today and indulge in a bite of coconutty, almond-rich bliss! ✨
Now It’s Your Turn!
Tried this recipe? Let me know how you liked it!
Share with friends who love gluten-free treats!
Bookmark for your next baking day!
Enjoy your deliciously nutty & creamy muffins! 🥥🧁✨
Gluten-Free Coconut & Almond Flour Muffins with Coconut Pastry Cream
Equipment
- Mixing bowls
- Whisk
- Saucepan
- Muffin tin
- Cupcake liners
- Pastry bag
Ingredients
For the Muffins:
- 2 large eggs
- 2 ½ tablespoons white sugar
- 2 ½ 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
- 1 ½ tablespoons baking powder
For the 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
For Garnish (Optional):
- White or dark chocolate shavings
Instructions
Step 1: Prepare the Muffins
- Preheat oven to 400°F (200°C).In a large mixing bowl, whisk together eggs, white sugar, and brown sugar until creamed and well combined.Stir in milk, vegetable oil, olive oil, shredded coconut, and almond flour, mixing until fully incorporated.Slowly add coconut flour, three tablespoons at a time, stirring well after each addition. If the batter feels too wet, add 2-3 more tablespoons of coconut flour as needed.Mix in the baking powder until evenly distributed.Line a muffin tin with cupcake liners and distribute the batter evenly among them.Bake for 30-35 minutes, or until the muffins turn golden brown and a toothpick inserted comes out clean.
Step 2: Prepare the Coconut Pastry Cream
- While the muffins are baking, prepare the pastry cream. In a large saucepan, whisk together egg yolks, sugar, cornstarch, and coconut milk over low heat.Stir constantly for about 5 minutes, until the mixture thickens.Remove from heat and immediately stir in coconut oil and white chocolate, mixing until fully combined.Let the pastry cream cool for 10-15 minutes, then whip for 4-5 minutes to make it extra creamy.Allow both the pastry cream and muffins to cool completely before assembling.
Step 3: Fill & Decorate the Muffins
- Transfer the pastry cream to a pastry bag fitted with a small piping tip.Carefully insert the tip into each muffin and pipe a small amount of cream inside. Then, pipe additional cream on top to frost.Garnish with white or dark chocolate shavings, if desired.
Step 4: Serve & Enjoy
- Serve immediately, or store in the refrigerator for a chilled treat.
Notes
Pro Tips & Variations
- For a dairy-free version, substitute almond milk or oat milk for regular milk and dairy-free white chocolate in the pastry cream.
- For extra crunch, top with toasted coconut flakes or crushed almonds.
- Want a chocolate version? Add 2 tablespoons cocoa powder to the muffin batter.