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
- 1 cup blanched almond flour (not almond meal)
- 2 tablespoons coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon celtic sea salt
- ¼ cup grapeseed oil or palm shortening
- ¼ cup agave nectar or honey
- 3 large eggs
- 1 tablespoon vanilla extract
- 2 tablespoons agave nectar or honey
- 1 tablespoon ground cinnamon
- 1 tablespoon grapeseed oil or palm shortening
- Combine almond flour, coconut flour, baking soda, and salt in a medium bowl
- In a large bowl blend together oil, agave, eggs, and vanilla
- Blend dry ingredients into wet and scoop a scant ¼ cup at a time into paper lined muffin cups
- Combine agave, cinnamon, and oil in a small bowl
- Spoon topping onto muffins
- Bake muffins for 8-12 minutes at 350°F
- 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.
Conceição Barboza says
I’m sad because you don’t have your books in portuguese.
Conceicao, if you send a request to my publisher it is possible that they will do a Portuguese translation –I have books in Spanish and French :-)
Just made these and they are SO good! I didn’t have palm shortening or honey so I subbed coconut oil and maple syrup. They turned out great!
Denise DuBois says
Could I substitute xylitol here instead of using honey?
Denise, feel free to experiment and I hope you’ll let me know if it works :-)
Hi! Can you use all almond flour instead of 2 tbsp coconut flour?
Julie, for more on that please go here:
Have a wonderful day!
Just wondering how well your muffins and breads turn out substituting flax eggs instead of eggs. Or have you tried other substitutions that work out better? I need to eat: dairy, egg, grain, soy, and bean free.
I love your recipes. I have the “the gluten free Almond Flour cookbook” And they were my first successful, as in I would love to eat this, baking when I had to change to gluten free. Now i’m Also egg free so missing some of my favorites. I have substituted flax eggs when there are only 1 or 2 eggs in a recipe, not sure how to sub when more eggs are required. I would love any suggestions! Thank you
Penny, I haven’t had much success with that. I would recommend my Egg-Free Recipes page:
The one and only egg-free recipe I have for a baked good is in this book:
I hope you’ll keep me posted on how your egg-free baking adventures go!
Paula Countryman says
Can I substitute raw or refined coconut oil for the palm oil?
Paula, I haven’t tried that so not sure :-)
Eva Peiris says
I have loved your recipes for years. Wondering if you still have the nut free version of these muffins available?
Eva, I think that’s in my second book :-)