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.
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
166 responses to “Cinnamon Bun Muffins”
Why grape seed oil or palm shortening?
Marianne, they have a very neutral flavor and are perfect for those with a dairy allergy :-)
I cannot tell you how much my family loves these “breakfast cupcakes”: Plenty of protein! Your website has been a lifesaver for us. Honestly richer and MORE delicious than gluten versions.
Thank you for everything!
E.
Elizabeth, I’m so happy to hear you and your family are enjoying this recipe and my website!!!
As a person with type 1 diabetes, and using an insulin pump I need the carbohydrate count. Please provide the info.
Kristina, thanks for your comment! For more on that please go here:
https://elanaspantry.com/nutrition-information/
Have a wonderful day!
Elana
Thanks but don’t see the nutritional info for the cinnamon muffins. Can you please advise ?
PJ, thanks so much for your comment! If you click the link below and read through the post you will find my philosophy on this subject as well as which recipes I provide it for:
https://elanaspantry.com/nutrition-information/
Have a terrific day!
Elana
I made these using lemon curd in place of honey or agave…..added a few blueberries and they were amazing. Thank you for all your wonderful recipes.
Cathy, thanks for letting me know these were amazing!
My daughter can’t have nuts can I make this with coconut flour
Nancy, thanks for your comment! For more on that please go here:
https://elanaspantry.com/paleo-baking/
Enjoy!
Elana
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!
Hi Amy, thanks for your comment. I’m so happy to hear you are enjoying my books! Feel free to experiment with throwing the egg white protein into anything you like however be prepared for variable results if you change the recipes. Here are some of the recipes that call for this ingredient on my website:
https://elanaspantry.com/keto-chocolate-smoothie/
https://elanaspantry.com/mint-chip-protein-shake/
https://elanaspantry.com/keto-blueberry-lemon-bread/
https://elanaspantry.com/keto-bread/
Enjoy!
Elana
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!
Holly, thanks for your wonderful comment! I’m so happy that these are your favorite :-)
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.
Angela, you’re welcome! Simply delicious is the name of the game over here :-)
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…
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.
Hi Esther, thanks for your comment! Here’s a link to my Keto Diet Recipes page for you :-)
https://elanaspantry.com/diets/keto/
Enjoy!
Elana
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.
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
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!
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