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.
Heather says
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.
chasmyn says
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?)
chasmyn says
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!
Jamie Bishop says
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!
Lura says
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.
Mary says
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?
Linda says
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!!
Annie says
wow, these cinnamon bun muffins looks so good!
Hadley says
Can you make these just with coconut flour instead of almond flour?? How much would I need? Thanks a lot, these look divine!
sue says
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!!!