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.
Gabbie says
These are sooooo good!! The only thing I might try different though next time is maybe marbling some of the topping in with the actual muffin, just to see how it comes out.
They JUST came out of the oven, and I demolished one, even though it was “technically” too hot. I can’t wait to make more! :)
Linda Banashek says
made these for my food demo at school the other day. (giving you full credit of course!)
not a crumb left on the plate! :)
Courtney H says
Due to the bad news on agave nectar (as high in fructose as high fructose corn syrup) and the fact that I have diabetes I have switched to xylitol. I know that you can use xylitol as an equivalent (measurement-wise) to sugar. Does anyone have any idea what the equivalent would be in order to substitute for agave nectar?
Michelle says
I have made these muffins in so many ways! I like to make them as minis. I have substituted honey for agave (1/2 the amount), added a blackberry to the middle, sprinkled coconut on them or stuck a big organic choc. chip in the middle for a nice mini bite of chocolate. I never have tried them frosted but we love them!!!
Jen says
Elana- I just made these and words cannot express how amazing they are. Fantastic beyond belief. I’ve made a few of your things before but my dad has never totally loved them. This one he LOVED. LOVED it. I didn’t even frost them and they are divine. I also made the pumpkin bars which were fantastic as well. Thank you so much!!!!!
Jen says
I also wanted to add that I used boiled down palm sugar in substitute of the agave (1/2 cup for 1 1/2 cups of palm suger per a readers suggestion) and it worked beautifully, for all you agave haters out there! Ditto for the pumpkin bars.
Heather says
Hi Elana!
I love your website! My friend recommended it to me, and I have spent hours reading through all your posts and saving recipes. This one especially looks amazing to me.
In my household there are no celiacs, but I am wheat intolerant and we all find that we function more clearly without wheat. Thank you so much for all the wonderful work you do, and for sharing it with the world! You truly are an inspiration! I look forward to reading and learning more from you in the future.
Heather
Stacie says
These are so yummy! It’s a perfect fall morning aroma for waking sleepy kids. I cut the agave amount in half for the muffin recipe but left it the same for the topping, and they were still delicious and sweet. Thanks Elana!
Vee says
I made these last night for this morning. I did not frost them. I do like them, I used almond meal/flour that is what I had. The muffins had a slight nutty crunch to them. As a previous post stated my topping also sunk to the bottom. I just ordered Honeyville almond flour and will try them again when I get the flour. I would certainly make these again either way.
I have been trying to go more Paleo and I have so far enjoyed the gluten free items I have made. Looking forward to trying some more.
Amy says
I just made these! So good!!! I did use honey in them but I stuck to the rest of the recipe. We had butter on them but frosting would be good for a treat!
Kirsten says
I made your cinnamon bun muffins just this morning for breakfast and I loved them. My mom was very shocked that they were gluten free. Other 14 year old girls get excited about going shopping, I get excited about baking. Thank you.