These gluten free cinnamon sugar coffee cake muffins are a treat! Made with almond flour, they have great texture and are full of protein too.
These muffins are so ridiculously good, you’ll love them whether you’re gluten free or not. I’ve been on a muffin tear this year, really expanding my muffin recipe collection and these coffee cake muffins are such a sugary, delicious addition to the bunch. I mean, who doesn’t love a snickerdoodle cookie? I rest my case.
As with most of my recent muffin recipes, this one uses an almond coconut flour base. No specialty gluten free flour blends, just flours that you probably already have on hand (if you’re into baking with alternative flours).
This recipe takes a few extra steps since you need to mix up the cinnamon sugar, sprinkle it in the middle and swirl to create that inner cinnamon sugary goodness layer. That creates the telltale coffee cake flavor and only takes about 5 extra minutes so don’t be scared off.
Ingredients
The ingredients for these cinnamon sugar muffins are pretty simple. Here is the list:
- almond flour
- coconut flour
- salt
- baking soda
- baking powder
- eggs
- honey or agave syrup
- plain unsweetened almond milk or whatever milk you like best
- melted coconut oil
- vanilla extract
- coconut sugar (or sub with white or brown sugar)
- cinnamon
How to make coffee cake muffins
Coffee cake muffins are not hard to make but to get that delicious swirl of sugar in the interior, it takes a few extra steps. Here’s what you’ll need to do:
- First, mix the dry ingredients in a bowl.
- In another bowl, whisk eggs for a minute before adding in other wet ingredients.
- Combine the wet and dry ingredients and whisk to mix together.
- In a separate small bowl, stir coconut sugar and cinnamon together.
- Spoon batter into muffin tin, filling each hole half way.
- Sprinkle cinnamon sugar mixture on top of batter for each muffin.
- Top with remaining batter and lightly swirl by drawing a figure “S” with the knife inserted half way into the batter filled hole.
- Top with remaining cinnamon and sugar.
- Bake the muffins and enjoy!
Why use an almond and coconut flour blend
Using a blend of flours helps make the muffins less crumbly and keeps them from falling apart. Most gluten free muffin recipes us a blend of flours, even the ones that simply use a gluten free mix. Almond flour keeps the muffins moist and adds nutrition and protein.
Making them vegan
Making these muffins vegan takes a few swaps. Egg is one of the most important ingredients in gluten free baking. If you try to make the muffins vegan, make sure to use agave syrup instead of honey and try an egg replacement that is suited to baking like Ener-G or Just Egg. Flax eggs usually do not work well in this recipe or recipes like it.
Substitutions
Aside from the instructions given in the previous section on making the muffins vegan, there are a few other swaps that are safe in this recipe. First and foremost, you can definitely use plain white or brown sugar instead of coconut sugar. I try not to bake with white sugar whenever I can but it works well in this recipe.
Another safe substitution is subbing out the coconut oil for olive oil. DO NOT sub for applesauce or any other oil free replacement that some healthy recipes use for moisture. There is a time and place for that, but in gluten free baking, you need to be more careful or you’ll end up with a very dry muffin.
Storing and freezing the muffins
To store, make sure the muffins are fully cooled and then place them in a well sealed container on the counter for up to 3 days and 4-5 days in the refrigerator. To freeze, place muffins in a tightly sealing freezer bag and place in the freezer. They will keep for 2 months or more when frozen. I use these stasher re-usable bags, which are expensive but the sets go on sale several times a year.
To defrost, either place the muffin in the refrigerator to defrost overnight or microwave for about 45 seconds. If microwaving, eat quickly after removing from the microwave or texture will not retain moistness.
Other gluten free muffins
You’ll probably be hooked and want more gluten free muffin recipes so here are some of my favorites for you:
- These peanut butter banana muffins are one of the most popular recipes on this site
- Coconut muffins are one of my absolute favorites
- Carrot muffins use a gluten free oat flour blend and plenty of spices for flavor
- These blueberry muffins are full of juicy berries and are moist and always well loved
- Almond poppyseed muffins are my daughter’s favorite
- Pumpkin muffins are a great way to get pumpkin into your diet and also treat yourself at the same time
Coffee Cake Muffins
Equipment
Ingredients
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. cinnamon
- 3 eggs
- 1/3 cup honey or agave syrup
- 2/3 cup plain unsweetened almond milk or preferred milk (oat, cow, etc.)
- 1/2 cup melted coconut oil
- 2 tsp. vanilla extract
- 1/3 cup coconut sugar or sub with white or brown sugar if desired
- 3 tsp. cinnamon
Instructions
- Preheat oven to 350° F (175° C).
- Line a muffin tin with 12 liners or grease each muffin indent liberally with oil or butter. Set aside.
- Add almond flour, coconut flour, salt, soda, baking powder, and 1 tsp. cinnamon to a small sized bowl and use a wire whisk to mix together.
- In a larger bowl, add eggs and whisk for about a minute until frothy. Add the honey, almond milk, coconut oil, and vanilla extract and whisk until mixed well.
- Add dry ingredients into bowl of wet ingredients and whisk until just combined and incorporated.
- Stir coconut sugar and 3 tsp. cinnamon together in a small bowl.
- Spoon muffin batter into prepared muffin tin, filling each hole half full.
- Sprinkle about 1 tsp. of the cinnamon sugar mixture onto the batter in each half filled muffin. Top each one with remaining batter.
- Insert a butter knife into each muffin's batter and draw an "S" to lightly swirl making sure the knife is only inserted half way down. Don't over swirl!
- Sprinkle remaining cinnamon sugar mixture on top of the batter for each muffin.
- Place muffin tin in oven and bake for about 18-22 minutes until muffins are cooked through (if needed, test by sticking a toothpick into the center – it will come out mostly clean when muffins are ready).
- Pull muffins from oven and let cool in the pan for 10 minutes before removing and letting cool completely on a wire cooling rack.
Notes
Nutrition
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Comments & Reviews
Thank you for this great recipe! I found your site through a search for “recipes with almond flour and coconut flour.” I love the moisture, taste and consistency of this combination. I had one recipe but bananas were one of the ingredient and we can no longer have bananas. I followed your recipe except for substituting maple syrup for honey (another dietary restriction). I also added raisins. Delicious! Again, thank you! I can’t wait to try your lemon poppyseed muffins.
I love the almond flour / coconut flour blend in muffins too! The almond flour makes it naturally grain-free and adds protein while the coconut flour helps bind it all. I love the substitution and addition notes and will have to try that sometime.