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
Ingredients
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
Topping
- 2 tablespoons agave nectar or honey
- 1 tablespoon ground cinnamon
- 1 tablespoon grapeseed oil or palm shortening
Instructions
Muffins
- 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
Cinnamon Topping
- 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.
Shelly says
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 :-)
Christina says
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!!
Kim says
I don’t like coconut, What can I substitute in place of it?
Cari Mistry says
What fat could be substituted for grapeseed oil or vegan shortening? Since I’m not vegan, would butter work?
Julie says
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!!
Jennifer says
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!!
QueenJellyBean says
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.
QueenJellyBean says
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.
Demetree Robinson says
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.
QueenJellyBean says
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.
Suzanne says
Can honey replace agave 1:1?
QueenJellyBean says
Yes
kurry says
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!