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.
Robin says
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!
A says
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.
A says
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.
Bernadette says
Did “anyone” really wait 2 hours to cool? :)
Bonnie Stone says
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!
Bonnie Stone says
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!!!!!
Bernadette says
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!
Lanie says
How did you make pumkin chocolate chip cookies? I would love to try that!
Diane-The WHOLE Gang says
I’m making these muffins for my road trip! They look so yummy. I’m very excited about giving away your cookbook Friday!
Emily says
Wow, Cinnamon rolls were one of my favorite foods growing up. I bet these would taste delicious. How fun to see you on tv!!
Alta says
Awesome-looking muffins. The decadence without the gluten or carbo-crash! Yum!
Dominika says
What a treat, I am soooo excited to try these!!! Thanks Elana :)
Just curious, how many muffins does the recipe yield?
Liat says
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!!!
Christie @ Honoring Health says
~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!