Elana's Pantry

New York Times Bestselling author Elana Amsterdam founded Elana’s Pantry, the go-to website for easy, healthy, grain-free, Paleo recipes, in 2006

Paleo Cinnamon Bun Muffin Recipe

Cinnamon Bun Muffins

162 Comments Affiliate Links

This amazing Paleo Cinnamon Bun Muffin recipe is the perfect shortcut for a healthy cinnamon roll and makes a delicious breakfast treat! One of my favorite readers Courtney recently suggested that I create a gluten free cinnamon roll recipe. She said it would be perfect for Christmas morning. Since we’re smack in the middle of Hanukkah that wasn’t something I had thought about. Thanks Courtney!

So, here’s my Paleo Cinnamon Bun Muffin recipe. I hope you all enjoy it during the holidays.

Cinnamon Bun Muffins
Serves: 9 muffins
Ingredients
Instructions
  1. To make the muffins, combine almond flour, coconut flour, baking soda, and salt in a medium bowl
  2. In a large bowl blend together oil, agave, eggs, and vanilla
  3. Blend dry ingredients into wet and scoop a scant ¼ cup at a time into lined muffin cups
  4. To make cinnamon topping, combine agave, cinnamon, and oil in a small bowl
  5. Spoon topping onto muffins
  6. Bake muffins for 8-12 minutes at 350°
  7. Cool muffins for 2 hours then frost with Creamy Cream Cheese Frosting

 

One of my favorite periodicals, The Christian Science Monitor just ran a Best Cookbooks of 2009 article mentioning The Gluten-Free Almond Flour Cookbook, what a delight to find my book in there.

And in television news, I was on two shows today (demoing recipes from my gluten free cookbook) the first show was Good Day Colorado and the second, Daybreak on the Deuce. You can watch both appearances below.

Finally, to top these muffins off, stay tuned for my next post with my yummy gluten free Creamy Cream Cheese Frosting recipe.

Comments

  1. As a person with type 1 diabetes, and using an insulin pump I need the carbohydrate count. Please provide the info.

    Reply

  3. Hi Elana! Thank you for such a beautiful repertoire of wonderful foods! Both your books have arrived & I so appreciate all that you do to keep “us” healthy! The muffins were fab. Also I just made the Scrumptious Sandwich Bread yesterday. I was able to use the 7.5 x 3 bread pan that you recommended. By the way, it is adorable, so tiny, but again, you were correct how it cooks to perfection. I do have a ?, recently, I went to Whole Foods in Sarasota to fill up “My Pantry” with all of your suggestions for baking & Entrees. I bought the Eggwhite Protein, 1.2 lbs. But now I forgot which specific recipe. However in looking at a bunch of your recipes, I’m not finding too many with that ingredient. Is is ok to put the protein in with baking even if the recipe calls for eggs, & ones that also do not call for eggs. Can I basically put it in anything, baking or entrees, & how much would you recommend. I know at times you have commented for readers to go by the recipe, but ok to add agave if there is none as an example. So thanks again. Years back my hubby made the almond chocolate chip cookies, i loved them, but now I get to enjoy you 100 % Blessings to you Elana!

    Reply

  4. These are officially my favorite Paleo baked item yet! Admittedly, I did make a pecan cinnamon crumble for a topping, but the muffins rose up beautifully and have a perfect crumb. So lovely! These are now bookmarked as a definite addition in my go-to healthy baked goods. You’re the best!

    Reply

  5. Thanks so very much for this simply delicious recipe, Elana! Just made these using bob’s red milk almond and coconut flours. Used coconut oil as well and I added zest of one lemon plus some candies ginger to help me with the first trimester fun. :) Also used a regular muffin pan without liners and they turned out to be pretty little tea cakes without the scalloped edges.

    Reply

  6. I notice that some people suggest using Xylitol as a sweetner. WARNING: Xylitol is extremely toxic/poisonous to dogs and cats… as in ‘deadly’. Read about a dog taking a piece of chewing gum out of a visitor’s purse that was on the floor. The vet could not save the dog from dying. Xylitol is sometimes used as a sweetener in gum… and in toothpaste…

    Reply

    • I agree with Carol. The only sweetner I use is Stevia, liquid and powder. I am on the Ketogenic diet and honey is not allowed. I use Stevia in everything and nobody has been able to tell the difference. I have also found a chocolate bar I can use in baking, Dagoba. There is no soy lethicin in it. I did research on Soy lethicin and find its also poisonous. Its a by product of when they process soy, cheap to use as an emulsifier. Sunflower lethicin works just as well and is safe. I enjoy many of the recipes on this site, its nice to eat tasty things when on such a strict diet. I don’t feel deprived at all.

      Reply

  7. I’ve been making these delicious muffins for some time now (20+times) and following the recipe exactly, every time. Well…the other morning , in a complete rush to get them in and out before school, I threw (literally) the 1 T of cinnamon in with the dry ingredients and skipped the topping step altogether. This little change made an even quicker muffin, if possible with Elana amazing time saving recipes to begin with, and was very tasty. Now, for those that enjoy a little cheese, cinnamon muffins are also amazing with honey goat cheese, if you haven’t whipped up the cream cheese frosting already or can’t wait 2 hours for them to cool. Elana- again, many thanks for your time and effort in creating and sharing delicious recipes.

    Reply

  8. i just made cooked for the 12 mins still pretty runniy any suggestions what i could of done wrong cooking for longer but should i need to

    Reply

    • Hi Nicole, I’m sorry to hear that the muffins did not set up correctly for you! The consistency can be different depending on the brands used when baking. The best results come from using the brands that are shown when clicking on the green text in the ingredient portion of the recipe. Thanks for sharing your concern!

      Reply

    • Andrea, I made with the coconut oil instead, the full flavor virgin, and really liked the subtle nuance added by it. Had no problem. Even with the short time and lower heat of the oven temps, I still did not want to expose grape seed oil to heating. I prefer very stable oils to use in cooking and baking and coconut oil just happens to be one of the best and the best flavor IMO ;)

      Reply

  10. I just made these muffins without the cream cheese frosting. They are delicious! I did not sift the flour. I used avocado oil instead of the suggested oils. My daycare children and I love them. Thanks so much for this recipe!

    Reply

    • Oh my goodness just looking to see if anyone had replaced veg shortening for butter! thanks for posting.

      Reply

    • This is a paleo blog. Paleo eating DOES NOT include rice and tapioca is iffy, as it is high carb.

      Elena does not answer this type of question, as she clearly states at the comments section.

      I suggest you check a GF blog . . . Good luck.

      Reply

      • Hi Veronica, thanks so much for your comment, I really appreciate it! Unfortunately, I haven’t cooked with rice flour or tapioca flour since 2001, so I’m not a great resource for information on that. If you do experiment, please stop back by and let us know how it goes! I’m sure there are others here that would like this type of information :-)

        Reply

  12. Dear Elena Pantry I made your cinnamon bun muffins today as muffin tops I used butter and palm sugar in the topping and butter in the batter just because it was what I had and they came out fantastic. Haven’t frosted them yet but I am going to change the cream cheese frosting by using Orange juice concentrate cream cheese and a bit of honey if needed. Thx for this great recipe.

    Reply

  13. Elana, I love your recipes! I have a daughter who has Celiac and she’s allergic to all nuts. Do you have any recipes for baked good that don’t call for almond and/or nut flour?

    Reply

  14. Awesome muffins! I made a double recipe and filled all 12 muffins. They turned out so moist with that nutty bite. My 4 boys ate them up within 10 minutes so they didn’t make it to the frosting stage.

    Reply

  16. these came out okay. next time i plan to add more cinnamon and to swirl the “topping” into the whole muffin before baking because then each section has more flavor. :)

    Reply

  17. Just wished to thank you for this website. I just made the muffins but I put 1 cup of coconut and probably half a cup of breadfruit flour instead. I live in Mauritius and breadfruit flour is available and apparently gluten free. Like in other of your recipes that I’ve tried, I simply added ingredients without any exact measuring and everything so far worked out fine. : ) Really happy! Thanks again!

    Reply

  18. Just wished to thank you for this website. I just made the muffins but I put 1 cup of coconut and probably half a cup of breadfruit flour instead. I live in Mauritius and breadfruit flour is available and apparently gluten free. Like in other of your recipes that I’ve tried, I simply added ingredients without any exactmeasuring and everything so far worked out fine. : ) Really happy! Thanks again!

    Reply

  19. I replaced coconut flour with oatmeal, and vegan shortening with coconut oil, and it came out perfectly.. LOVE the taste!! I love it that the recipe is so basic and you can mix in whatever it is that you like :-)

    Reply

  20. I just wanted to thank you for your recipes. I’ve made the cinnamon bun muffins and the biscuits and both are great! I really appreciate that you don’t include exotic ingredients or 5 different kinds of flours in your recipes. Looking forward to trying your bread recipes next! Thank you!!

    Reply

  22. What fat could be substituted for grapeseed oil or vegan shortening? Since I’m not vegan, would butter work?

    Reply

    • I just made these using organic grass fed butter in place of the shortening. They came out great but I had to bake a few minutes longer (14). I also used pure maple syrup in the topping instead of honey and topped with some slivered almonds. SO DELICIOUS!!

      Reply

  23. just made these cinnamon bun muffins and thought they were so delicious and my husband loved them too. thank you Elana. next time i want to try them with the cream cheese frosting. yum!!

    Reply

  24. I made these twice this week… in a donut baking pan. It yielded 9 donuts. I love the old EP basic almond flour recipes. Nice that this one is mixed with a bit of coconut flour, which lightens up the end result. SUBSTITUTIONS: Xylitol crystals and a shake of stevia subbed for honey/agave. CALORIES: 1 donut of 9 – 194 calories, 16.8 gm of fat, 10 gms of carbs (0 of the carbs are sugars), 2 gms Fiber, 5.6 gms Protein.

    Reply

  25. I made these twice this week… in a donut baking pan. It yielded 9 donuts. I love the old EP basic almond flour recipes. Nice that this one is mixed with a bit of coconut flour, which lightens up the end result. SUBSTITUTIONS: Xylitol crystals and a shake of stevia subbed for honey/agave. CALORIES: 1 donut of 9 – 194 calories, 16.8 gm of fat, 10 gms of carbs (0 of the carbs are sugars), 2 gms Fiber, 5.6 gms Protein.

    Reply

  26. I love the muffins but there was an error in the cooking time. I checked the recipe twice to be sure. It took 20 minutes instead of the 8-12 minutes that was posted. I think it should be corrected before posting it again.

    I really did enjoy this recipe but I’m glad I knew that muffins take longer to cook, especially with 3 eggs in the ingredients.

    I have two of your cookbooks and love all of the recipes that I am trying.

    Thank you so much for your hard work and dedication.

    Reply

    • Every recipe will bake a little differently from one kitchen to another. I make this recipe in a donut pan in a oven preheated for more than 40 minutes. For me today it took 11 minutes. I did try cooking a second batch longer because I like a little brown around the outside, but the cake was much drier. I will keep making this recipe at 11 minutes even though the cake stays yellow and wet looking- it is cooked throughout.

      Reply

  28. Hi – Loving your recipes! Sadly we can’t do eggs, on top of most grains, dairy etc. Have you ever tried this recipe ef? if not what might you suggest as an egg sub? I have never done an egg sub with flax for more than 2 eggs….but was thinking flax for this one….

    thank you!

    Reply

  29. I’ve read that agave is worse than high-fructose corn syrup and that honey should never be used to cooking or baking as all the medicinal properties would be destroyed. Have you ever thought about using coconut sugar in your recipes as a low-glycemic alternative? Are there any other low-glycemic alternatives that you could suggest? Thanks!

    Reply

  30. Your recipes look so amazing! As a new member of Weight Watchers, I would really like to know the nutritional value of your recipes. Is that possible?

    Reply

  31. Thanks for the recipe! Delicious! Here’s my experience trying it:

    I substituted honey for the agave: equal parts, came out well.

    I substituted coconut oil for for the grapeseed oil: equal parts and they came out REALLY moist; too moist for my taste. Would do 3/4 of the coconut oil for grapeseed oil in the muffin mixture but leave it equal in the topping. (ie: 3 tbsp coconut oil for 1/4cup grapeseed oil in the muffin mixture).

    Using 1/4 C. of batter per muffin made them come out the top. Would do less per muffin next time.

    Next time, I’ll swirl the topping in because a lot ended up on the sides of the paper, like a commenter suggested.

    Can’t wait to try the cream cheese topping too! Thanks!

    Reply

  33. Love your cookbooks, why however don’t you include nutritional info? It would be most helpful. Like that you are going more paleo.

    Reply

  34. Oh my goodness! These were amazing! Due to recent food allergy discoveries, I stumbled upon the Paleo diet to avoid grains. This was probably my first official paleo recipe & I added a cup of chopped apples to the recipe. My husband hasn’t been a fan of me having to avoid certain ingredients, but I believe this recipe has converted him.
    I checked out your cookbooks & he’s already demanding the brownies & chocolate chip cookies. I love that you can’t tell it’s not grains, means I can sneak these into family gatherings & they won’t know they’re eating healthy! Mwha ha ha ha ha!
    I’m excited for cooking again & these recipes are so simple. Yay & thank you!

    Reply

  35. Do your bread recipes hold up to freezing? I have limited time and would like to make a few loaves of bread to freeze for later use. Do you recommend this practice?

    Thanks so much,

    Tina Janis

    Reply

  36. Elana, I am a long time fan of yours. Thank you for yet another great recipe. When I do these again, I will be doubling the batch of topping- that was great. I also always sub maple syrup for agave and it never seems to be an issue- probably it affects the taste- we don’t seem to mind! Thanks again- you are such a blessing!

    Reply

    • I did & it worked fine. I usually make substitutions in any recipe I make. It’s rarely come back to bite me.

      Reply

  38. Lovely! Substituted the coconut flour for double the GF all purpose flour (due to my kids not liking the flavour of coconut) and made lovely little bite sized mini-muffins. Not too sweet… actually sprinkled the tiniest bit of brown sugar on top while they were still warm and it finished them off perfectly!

    Reply

  39. I love this website! Great recipes and great pics!! I wanted to let those of you using this recipe know that my boyfriend and I tried this recipe minus the cinnamon topping as waffles and pancakes and its the best recipe so far…light and airy after cooked and more resembling real pancake batter…delish! Here were my revisions for any interested in sugar free:

    1/2 cup applesauce (to replace the agave)
    1/4 tsp nutmeg
    1/2 tsp cinnamon

    Try it out!!!!

    Thanks Elana you rock!!!!

    Reply

  40. Hi Elana – or anyone else, ladies – I just tried and enjoyed the Cinnamon Bun Muffins recipe above. I am following the Weight Watchers point system regarding my food. I just put 12 points of Agave, (6 tablespoons) in this recipe and ate two muffins! Help! Please help me with an alternative organic ingredient. Agave has 16 grams of carbs per serving!

    Thanks for your patience, and wisdom.
    Dawn

    Reply

  41. Just made these tonight at a friend’s recommendation! LOVE them! I was wondering if they also qualified as Paleo-friendly?

    Reply

  42. I subbed out the agave for some stevia and maple syrup, keeping the rest the same. These are moist, cinnamony, and fantastic just as they are without any type of frosting. I can see this being a great base recipe for many future experiments! Love it-thanks!!

    Reply

  43. I tried these this morning for breakfast, and they were wonderful!! (Even without the icing) This will make it easier for me on special occasions when my family has cinnamon rolls. I won’t have to just sit and watch now. :) Thanks!

    Reply

  44. Is it possible to substitute cane sugar for the agave? My daughter can’t have agave because of her fructose intolerance. Thanks!

    Reply

  45. Very, very yummy. They do not even need any sort of icing and my very, picky son really liked them!!! I needed to bump up the temp to 375 degrees from 350. They turned out much better. I also added pecans. That you so much Elana. I was diagnosed with colitis and my holistic doc put me on the Specific Carbohydrate Diet. This website is such a great help.

    Reply

  46. These tasted amazing! I have tried seven of your recipes so far and every one is incredible. As long as I’m baking with your blog, I don’t feel deprived. Thank you!

    Reply

  47. Do you have any recipes that do not use agave? Or do you know the conversio for regular sugar or honey? Agave has more fructose than HFCS and is really bad for you for so many reasons.

    Reply

    • In all of the recipes of Elana’s that call for agave, I sub half maple syrup and half coconut nectar. They turn out fabulous! Of course you could use raw honey as well, or in combination with any of the above sweeteners I mentioned.

      Reply

        • I don’t know if you’re into stevia, but I subbed out the 1/4 c. agave for 2 T maple syrup and 1/2 t. stevia powder and omitted agave in the topping. I thought they turned out great!

          Reply

  48. I wanted to thank you for all of these wonderful recipes. I am new to a gluten free lifestyle and appreciate all of your help and guidance. Will make the carrot cake as muffins for Christmas breakfast.

    Reply

  50. Loved this recipe. Substituted truvia and applesauce for agave. Too moist in the middle but great flavor. I will keep experimenting.

    Reply

  52. I have had this recipe pinned on Pinterest for awhile now. I think I pinned it when my boyfriend (who is Celiac) and I started dating. I didn’t realize it came from your site! I can’t wait to try it!

    Reply

  53. Great recipe! I changed it to a “cinnamon bun bread” by increasing the ingredients by 1/3 and baking in a loaf pan at 350 for 50 minutes. I also substituted unsweetened applesauce for the oil (a little more than the amount of oil called for), since there is already so much good healthy fat from the almond flour, and substituted coconut sugar for the agave. Swirled cinnamon topping (cinnamon, coconut sugar, and macadamia nut oil) into the top of the loaf before baking. Topped each slice with a dollop of sour cream sweetened with a little maple syrup. This really came out well, we loved it.

    Reply

  54. These came out so good! This morning I made another batch, this time instead of cinnamon I added 3 tbsp cocoa powder, and 1 tbsp white flax meal and made it a touch sweeter. It took a little longer to bake but they came out really good. Now I have chocolate muffins and the cakier (is that a word?) texture gives me an idea for vanilla cupcakes for my husband’s birthday.

    Reply

  55. These Cinnamon Bun muffins are amazing! My kids love them and they are so easy to make. I haven’t added the cream cheese frosting yet, but I can only imagine that makes them better. Thanks for the recipe!

    Reply

    • The first two times I made them I didn’t have cream cheese in the house. OOOOboy they are out of this world with the cream cheese frosting.
      What a wonderful morning treat!

      Reply

  56. These are amazing!! Thank you so much for sharing this recipe!

    I did have to make slight modifications though based on what I had in the house/what my diet dictates.

    I used homemade unblanched almond flour, coconut oil and local organic honey. I also topped each one with a pecan about 3/4 of the way through baking and skipped the cream cheese topping.

    Incredibly delicious! I will be making these again.

    Reply

  57. These are absolutely awesome! Fluffy yet filling. I made some blueberry-redcurrant-port sauce instead of the frosting. Perfect combination of sweet, sour and heavenly cinnamon.
    Thank you once again!

    Reply

  58. Just made these into mini muffins (made 22 using 1T to fill each mini muffin). They are yummy!! Per another reviewer’s comment, I reduced the agave to 2 Tablespoons in the muffin portion but left it the full amount on the topping. I baked 11 minutes at 350 but think that was too long (they came out a touch dry). Next time I’ll try 8-9 minutes. I also sprinkled a bit of cinnamon in the batter. Not too sweet but sweet enough to satisfy a mid-afternoon craving! I didn’t add the icing but want to try again when I have those ingredients on hand.

    Reply

  59. These are great! I have recently had to go gluten, soy, and dairy free, along with eating no more than 30gr of carbs a day, so finding a muffin or anything like it I can eat is tricky. But, these totally hit the spot! Because of my limitations in carbs I cut the agave in half (both in the topping and in the muffin mix) and they were still delicious! Not real sweet, but sweet enough for a tasty treat. Thanks Elana!

    Reply

  60. I love how you used coconut flour and celtic sea salt instead of what most people use when making Muffins. You rock!

    Reply

  61. these are amazing. I also added some cinnamon to the batter and made mine with cream cheese filling. I added the cinnamon topping to the first layer, then the cream cheese filling, and then more topping to the top layer. They were so so so good. I also added a tsp of xantham gum to the batter – not sure it was necessary, but the resulting crumb was very cake-like. This is now a staple in our “muffin rotation”.

    Reply

  62. I made these and they vanished! I added a few sprinkles of cinnamon to the batter since I love cinnamon. So delish! Even my gluten eating family devoured them.

    Thanks for all of your amazing recipes!

    Reply

  64. I just made this this morning and they are soooo delicious! I ended up making a little bit more of the topping so that they were each extra cinnamon-y. :)

    Reply

  65. Hi there! So glad to have found your great website!! It gives me hope as a newbie to the gluten free/grain free culinary world. We recently moved from the Ft. Collins area to south-central Alaska, so “Go Colorado”! Love Boulder for sure. Thanks again for all your hard work with these recipes. My children (and husband) will be the judges as we journey towards a gluten free/primal diet. :) I’ve tried your paleo pumpkin bread so far & it’s wonderful! Can’t wait to try more delights. God Bless.

    Reply

  66. Dear Elana, I have been grieving over not having a sustainably delicious recipe for Gluten Free Cinnamon Rolls. I had tried doing some research and didn’t like any of the options I’d come across. So I decided to experiment with two of your recipes. One was this muffin recipe and the other was your chocolate scone recipe from your book minus the chips. I did a little collaborative work between the two and it worked magnificently. I topped with your cream cheese frosting and voila! GREAT Cinnamon Roll Scones :)
    I’m very excited to be able to have this recipe at my Bridal Breakfast in a few months! Thanks for everything!

    Reply

  67. Is there a way to keep these from sticking to the muffin papers? I am baking them for someone else, and I don’t want her to have the trouble I had last time I made them for my family. Thoughts?

    Reply

  68. Hi Alana, I was wondering if almond flour is the same thing as almond mea. I love your gluten free baking recipes and looking forward to baking it soon. Thanks.

    Reply

  69. These are sooooo good!! The only thing I might try different though next time is maybe marbling some of the topping in with the actual muffin, just to see how it comes out.

    They JUST came out of the oven, and I demolished one, even though it was “technically” too hot. I can’t wait to make more! :)

    Reply

  70. made these for my food demo at school the other day. (giving you full credit of course!)
    not a crumb left on the plate! :)

    Reply

  71. Due to the bad news on agave nectar (as high in fructose as high fructose corn syrup) and the fact that I have diabetes I have switched to xylitol. I know that you can use xylitol as an equivalent (measurement-wise) to sugar. Does anyone have any idea what the equivalent would be in order to substitute for agave nectar?

    Reply

  72. I have made these muffins in so many ways! I like to make them as minis. I have substituted honey for agave (1/2 the amount), added a blackberry to the middle, sprinkled coconut on them or stuck a big organic choc. chip in the middle for a nice mini bite of chocolate. I never have tried them frosted but we love them!!!

    Reply

  73. Elana- I just made these and words cannot express how amazing they are. Fantastic beyond belief. I’ve made a few of your things before but my dad has never totally loved them. This one he LOVED. LOVED it. I didn’t even frost them and they are divine. I also made the pumpkin bars which were fantastic as well. Thank you so much!!!!!

    Reply

    • I also wanted to add that I used boiled down palm sugar in substitute of the agave (1/2 cup for 1 1/2 cups of palm suger per a readers suggestion) and it worked beautifully, for all you agave haters out there! Ditto for the pumpkin bars.

      Reply

  74. Hi Elana!
    I love your website! My friend recommended it to me, and I have spent hours reading through all your posts and saving recipes. This one especially looks amazing to me.
    In my household there are no celiacs, but I am wheat intolerant and we all find that we function more clearly without wheat. Thank you so much for all the wonderful work you do, and for sharing it with the world! You truly are an inspiration! I look forward to reading and learning more from you in the future.
    Heather

    Reply

  75. These are so yummy! It’s a perfect fall morning aroma for waking sleepy kids. I cut the agave amount in half for the muffin recipe but left it the same for the topping, and they were still delicious and sweet. Thanks Elana!

    Reply

  76. I made these last night for this morning. I did not frost them. I do like them, I used almond meal/flour that is what I had. The muffins had a slight nutty crunch to them. As a previous post stated my topping also sunk to the bottom. I just ordered Honeyville almond flour and will try them again when I get the flour. I would certainly make these again either way.
    I have been trying to go more Paleo and I have so far enjoyed the gluten free items I have made. Looking forward to trying some more.

    Reply

  77. I just made these! So good!!! I did use honey in them but I stuck to the rest of the recipe. We had butter on them but frosting would be good for a treat!

    Reply

  78. I made your cinnamon bun muffins just this morning for breakfast and I loved them. My mom was very shocked that they were gluten free. Other 14 year old girls get excited about going shopping, I get excited about baking. Thank you.

    Reply

  79. These are amazing without the frosting! I couldn’t wait for them to cool. I love how the topping seeps in and marbles the muffin.

    Reply

  80. Okay, I’ve now made these twice in one week. My entire family is officially addicted to these. (I had to use the extra frosting, right?)

    Reply

  81. Oh. MY. Goddess. These are AMAZING! I used butter instead of grapeseed oil, and honey instead of agave, because I”m a beekeeper. And these are SO good my son and I will NOT be able to leave any for my husband when he comes home. I managed to make 12 from the recipe, and there’s enough frosting for another batch.

    SO SO SO GOOD!!!!! Thank you so much!

    Reply

  82. My kids tried these this morning-they finished off the last four-and begged me to make more. They are in the oven now and I am preparing to take them to work to ‘fool’ my coworkers. They’ll have no idea they aren’t eating sugar and gluten! Thanks so much for sharing all your wonderful recipes!

    Reply

  83. I am so happy I found your website. My mother has celiac & I have gone pretty much gluten free. I made these muffins for her today. I picked up bob’s mill almond flour because it was my only local choice. We had a party here today & these muffins were a huge hit. The only problem I had was the topping sunk to the bottom of the paper cup. Possibly have something to do with the flour? I thought maybe I should wait til they are almost done & then put on the topping? Just wanted to say thanks for this awesome site & am ordering your book.

    Reply

  84. I made these muffins yesterday. They looked very pretty but texture was gummy.. They were not done after 10 minutes. Had to cook another 10 minutes.. Did I do something wrong?

    Reply

  85. Elana, many, many, many thanks for this recipe! We have been making it regularly, doubling the recipe to make 12 full “muffins.” We skip the frosting and the cinnamon topping (instead adding cinnamon to the batter). My daughter (9) was eating way too much dairy and wheat. I was exploring the issue of food allergies myself and knew we needed to diversify her diet. The texture of this “muffin” is superb. The combo of the almond flour and coconut flour makes for a fine crumb. I plan to experiment with the basic recipe to expand our options. I also own your book and love those recipes too. I have added a small quantity of coconut flour to your cookie recipes to keep them from spreading on my pan (for whatever reason) to good effect. You have made an important difference for our family, thanks!!

    Reply

  87. Can you make these just with coconut flour instead of almond flour?? How much would I need? Thanks a lot, these look divine!

    Reply

  88. Hi Elana I had Bob’s almond flour that I use to coat my fish fillets and chicken strips instead of bread crumbs. I used it for these muffins and you are right, it does not work! I know you are saying ” I told you so”. I had it so I gave it a try. I ordered the Almond flour from Honeyville and what a difference. I want to thank you so much for all the great recepies. It really is nice to be able to eat muffins and cakes and cookies again. People still think its all in my head and don’t understand my digestive problems and allergies. I never new how many people are out there like me!! I make gluten free for me and its the first thing to go at home or when I bring it to friends or work!! Go figure.

    God bless you for caring and continuing to come up with idea’s.
    P.s. Gluten free for me sounds like a great book title!!!

    Reply

  89. I found these way too sweet, even for cinnamon buns. Next time I’ll cut the sweetener in half. I got 9 smallish muffins from the recipe. I used coconut oil instead of grapeseed oil and it worked fine. Regarding the question about replacing egg with applesauce, I have found that I can often sub 3T applesauce for an egg, but I have not tried it in this recipe.

    Reply

  90. These cinnamon buns work well as a coffee cake also – I made them this morning in an 8″ square pyrex cake pan. Increase the baking time a little and it’s done when browned and a knife comes out clean in the center. I was just too lazy to deal with muffin tins this morning so I thought I would try to make a coffee cake instead. Thanks for the great recipe! I am greatly enjoying your cookbook as well as the recipes at this site.

    Reply

  91. Thank you for a delicious Christmas breakfast, Elena! We did use butter instead of oil in the cinnamon, and olive oil in the batter, but otherwise loved it just as you made it!

    Look forward to making more of your delicious creations!

    Laura

    Reply

    • i love all elana’s recipes. i would love to know if anyone out there has made any of her recipes using egg substitutes (ener g egg replacer etc,), and how they turned out. especially the cinnamon buns. living a vegan life. thanx…

      Reply

    • Sorry, just saw your comment. Wasn’t around internet for a while. A bit too late I guess but still – I use 1/4 cup applesauce with 1/2 tsp baking soda. I did try it at x-mas, but it didn’t come out very well although normally it does work well. I ended up making another batch that had 2 eggs instead of 3 and using some applesauce which worked out fine. I’m thinking of replacing some of the eggs with other things (like banana, linseed, or something like that) but that will change the taste as well. Hope you still got to make these for xmas.

      Reply

  93. I made these tonight and the family loved them. Thank you so much for the recipe. I added chopped walnuts to the topping and used butter instead of oil just to customize it to our family and it was delicious. Thank you again.

    Reply

  94. I am one of those people who will be devouring these on Christmas morning! I have a friend who must stick to the gluten free ways, and I will be sharing these with her! They look delicious!

    Reply

  95. Thank you so much for posting this. I make cinnamon buns every Christmas morning and feel so terrible that my GF niece can’t enjoy them.

    Now I can make these for her and she won’t feel left out!

    Reply

  96. I am interested in using only almond flour and omitting the coconut flour in this recipe since I have discovered I am sensitive to coconut flour. Does anyone know how much almond flour I should use?

    I also have just purchased the 25 lb box of blanched almond flour. I used gallon ziploc freezer bags to store most of it in the freezer and I am leaving some in a glass canister in my refrigerator and also leaving a clear cookie jar full on my counter for daily use. Ahhh it’s so nice to have a good stock of it over the holidays!

    Just purchasd a copy of Elana’s cookbook at my local Barnes and Noble as a gift for a new gluten free friend. I was elated to go there and find the cookbook on their shelf!

    I refer to Elana’s recipes as my “gluten free bible cookbook” since I’m also a diabetic they work wonderfully for me!!

    Happy baking everyone!

    Reply

  97. Hi Elana, congratulations on your book! We love your blog and hope you’ve had a chance to try the Bora Bora sample bars we sent you. We can’t wait to hear your feedback, thanks and have a great gluten-free holiday!

    ~The Villagers of Bora Bora
    http://www.boraborafoods.com

    Reply

  98. Thank you so much for this. Like everyone else, I was wondering what I was going to do since we just discovered this year that my husband is wheat-sensitive and we’ve removed processed foods and preservatives from our diet. This will be a WONDERFUL treat. I just got my almond flour in the mail yesterday and I am so excited to try a lot of your recipes. My only question is how do you deal with the expense of the almond flour if you like to bake a lot (I’m having to deal with that with all of the agave nectar I’m using too).

    Reply

    • I know what you mean about the almond flour being so expensive! I don’t use agave but the alternative sweeteners I use are expensive too. I guess we just have to learn to enjoy them more while eating less?!

      One thing that I’ve found to be helpful is to buy the big bag of almond flour (actually, it’s a box – 25 lbs?) It’s an investment, but once you know that you like working with the almond flour, it’s one that I feel is worth it (and the per pound price goes down). Thankfully, my sister-in-law and I usually split a box. When it arrives, I divide it into 2 lb portions and use a vaccuum sealer. Then I keep it in the deep freezer. I think gallon ziplock bags would also work.

      I have also been experimenting with using more coconut flour (which is a little cheaper). I sub about 1/4 of the almond flour with sifted coconut flour (sift, then measure).

      Reply

  99. Good Job on the TV spots and thank you for this recipe! My husband and son will love you for it! I am also interested in how to measure coconut flour for your recipe!

    Reply

  100. Update: wow! These are even better cold than warm…they’re good warm, but amazing cold because the sweetness and cinnamon are more pronounced. This is the first muffin I’ve tasted that is better at room temperature than warm.

    Reply

  101. I just made these today and they were much appreciated fresh out of the oven. I substituted olive oil for grapeseed oil and oat flour for coconut flour. We just barely managed to save two so that we can see how they taste when they’re cool.

    My mother really seemed to like them, so I think she’s going to enjoy your book, which I got her as an xmas gift.

    Reply

  102. These sound fabulous! I love mixing coconut flour and almond flour (made pumpkin chocolate chunk cookies last week – yum!). Anyway, Elana, how do you measure your coconut flour? Do you sift then measure, measure then sift, pack it loose/tight with no sifting, etc. I had read to always sift then measure (I usually sift into the measuring cup to prevent packing) and that has worked well for me but if your 2 T aren’t pre-sifted, then there will be a difference for sure! Can’t wait to try these!!!

    Congratulations on the TV spots – they were great!

    Reply

    • For anyone that is interested:

      1. I got about 6 regular-sized muffins from this recipe. Mine look a ittle bigger than Elana’s though, so she may have gotten 7-8?

      2. I measured the coconut flour, then sifted it to remove lumps. It may have been slightly packed from the scooping action, but not much.

      3. I took a toothpick and “swirled” in the cinnamon topping on 3 of my muffins. I like the look better in the end result. On the muffins that I did not stir it in, the muffins rose more than I expected (yeah!) and some of the cinnamon topping slid off before it baked on. I’m sure the taste will be fabulous either way!!!

      Now, I just need to finish this salad while they cool a bit and then the taste-testing will begin. Wahoo!!! Thanks Elana!!!!!

      Reply

      • Thanks for the tips. I was just coming here to ask how many muffins is this recipe supposed to make because my tin fits 6, and they came out bigger. I wish I would have thought of swirling the cinnamon.

        These are good additions to the recipe directions. Thanks again!

        Reply

  103. I’m making these muffins for my road trip! They look so yummy. I’m very excited about giving away your cookbook Friday!

    Reply

  104. Wow, Cinnamon rolls were one of my favorite foods growing up. I bet these would taste delicious. How fun to see you on tv!!

    Reply

  106. What a treat, I am soooo excited to try these!!! Thanks Elana :)

    Just curious, how many muffins does the recipe yield?

    Reply

  107. mm… YUM! Elana these look SO good!
    Ok so I didn’t get to eat any Hanukah foods this year what so ever (I couldn’t think of anything without potatoes, eggs, and a lot of oil, I guess food without excess oil is a bit in contradiction to the Hanukah spirit). This was of course not much of a Hanukah for me :o( But I’m going to celebrate x-mas with my husband’s family and now I have an idea for something x-masy I can eat while everyone else have cake. I’m thinking I’ll replace the eggs with some apple sauce -should go together well and will be perfectly within my diet restriction. My parents are coming over from Israel next week and I am so excited about trying some more of your great recipes. Thank you!!!

    Reply

  108. ~drool~

    I can’t even imagine how delicious that is!

    I ordered your cookbook a couple of days ago, I can’t wait for it to arrive!

    Reply

  109. Thank you very much for this recipe!

    As soon as I saw it I had to try it. These are better than any other gluten-free treat I’ve ever tasted. :)

    Reply

  110. Oh I am soooo excited! Something I can eat Christmas morning that won’t start me off with terrible brain fog (thanks to the protein filled almond flour and low glycemic agave nectar). You rock Elana!

    Reply

  111. COMFORT and JOY!! Im set for life now. I am thankful for access to delicious and nutritious breakfast foods such as chocolate chip scones, coffee cake, pancakes and now cinnamon roll muffins. I LOVE good food and I LOVE when food allows me to feel good. Thank you, Thank you, Thank you :)

    Reply

    • I love these muffins! I was wondering if someone can share the coffee cake recipe? I would love to try it. I have the book on my christmas list. But I don’t know if I can wait until then!

      Reply

  112. I’m so happy you’ve posted a recipe like this. Cinnamon buns have been a tradition in my family on Christmas morning as well, and I was the only one stuck with eating yogurt last year :( So thank you for this! We are also using your cream cheese frosting on our almond flour gingerbread cookies this year too! Happy Hanukkah to you and your family!

    Reply

  113. Looks like another amazing recipe. What a great idea to combine the almond flour & coconut flour. Can’t wait to try these on Friday night.

    Reply

  114. MANY many thanks to Courtney for requesting this treat; and of course to you, Elana, for creating it! Yum :)

    Hooray for more good press on your fabulous book!

    Reply

  116. Oh wow, Elana to the rescue again! My family always loved, (eww, I know) the Pillsbury cinnamon rolls on Christmas morning. I still throw a batch in for my daughter, glutonious girl, but now I will make your muffins this year for DH, DS, and myself.
    Thanks again.

    Reply

  117. Sorry to post this on here, but I didn’t know where else to post it so you would see it. Speaking of Hanukkah I’ve been searching for a recipe for a GF dairy kugel that is made without sugar and can’t find one anywhere online. So I’m hoping you have one that you just haven’t gotten around to posting yet. I would love to have it to make for my son who is visiting me next week. Thanks, Elana.

    Reply

    • hi,
      wondering if you wanted a sweet noodle kugel not made with sugar, or a savory one?

      here’s my savory noodle kugel:

      http://bit.ly/noopmw

      but if you add some agave syrup, honey or maple syrup you’d have a sweet, sugar-free one. how much is the question….i’d experiment. ive looked on line and it seems about 1/3 cup agave would be the place to start.
      let me know how it goes!

      Reply

      • Thank you! I was looking for sweet, but I will try your recipe without the vegies and with the agave which I always have on hand, or lately I’ve been substituting some maple syrup for part of the agave.

        One more question, where do you get GF flat noodles? I have only seen the penne, spaghetti and other style in the GF areas, but never the flat ones which are wheat and egg noodles in the stores I frequent like Whole Foods.

        Reply

        • tinkyada makes flat noodles–you can order them online and health food stores carry them too. and if you’re near a trader joe, just use their pad thai noodles, they work fine!

          Reply

  118. oh wow! perfect timing! i was googling all over the place yesterday to find a suitable cinnamon roll recipe for Christmas morning and was so disappointed you didn’t have one. am looking forward to giving these a shot. thanks!

    Reply

Leave a Comment

Your email address will not be published. Required fields are marked *

Your comment will need to be approved before it will appear on the site.

Like my recipe and health tips?
Get free updates sent to your inbox!

Get free recipes by email!