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.
Betsy says
These are great! I have recently had to go gluten, soy, and dairy free, along with eating no more than 30gr of carbs a day, so finding a muffin or anything like it I can eat is tricky. But, these totally hit the spot! Because of my limitations in carbs I cut the agave in half (both in the topping and in the muffin mix) and they were still delicious! Not real sweet, but sweet enough for a tasty treat. Thanks Elana!
Gordon says
I love how you used coconut flour and celtic sea salt instead of what most people use when making Muffins. You rock!
melissa says
these are amazing. I also added some cinnamon to the batter and made mine with cream cheese filling. I added the cinnamon topping to the first layer, then the cream cheese filling, and then more topping to the top layer. They were so so so good. I also added a tsp of xantham gum to the batter – not sure it was necessary, but the resulting crumb was very cake-like. This is now a staple in our “muffin rotation”.
jill says
I made these and they vanished! I added a few sprinkles of cinnamon to the batter since I love cinnamon. So delish! Even my gluten eating family devoured them.
Thanks for all of your amazing recipes!
nikki says
Hi,
I am allergic to almonds. What would you suggest as a substitute for the almond flour?
Thanks!!!
Nikki
jen says
I just made this this morning and they are soooo delicious! I ended up making a little bit more of the topping so that they were each extra cinnamon-y. :)
Melissa Matson says
Hi there! So glad to have found your great website!! It gives me hope as a newbie to the gluten free/grain free culinary world. We recently moved from the Ft. Collins area to south-central Alaska, so “Go Colorado”! Love Boulder for sure. Thanks again for all your hard work with these recipes. My children (and husband) will be the judges as we journey towards a gluten free/primal diet. :) I’ve tried your paleo pumpkin bread so far & it’s wonderful! Can’t wait to try more delights. God Bless.
Rachael P says
Dear Elana, I have been grieving over not having a sustainably delicious recipe for Gluten Free Cinnamon Rolls. I had tried doing some research and didn’t like any of the options I’d come across. So I decided to experiment with two of your recipes. One was this muffin recipe and the other was your chocolate scone recipe from your book minus the chips. I did a little collaborative work between the two and it worked magnificently. I topped with your cream cheese frosting and voila! GREAT Cinnamon Roll Scones :)
I’m very excited to be able to have this recipe at my Bridal Breakfast in a few months! Thanks for everything!
Sandy says
Is there a way to keep these from sticking to the muffin papers? I am baking them for someone else, and I don’t want her to have the trouble I had last time I made them for my family. Thoughts?
Ming Lee says
Hi Alana, I was wondering if almond flour is the same thing as almond mea. I love your gluten free baking recipes and looking forward to baking it soon. Thanks.