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.
Efi says
Happy Hanukkah!!!
Thank You for this recipe
Mali says
Loved this recipe. Substituted truvia and applesauce for agave. Too moist in the middle but great flavor. I will keep experimenting.
Lauren says
Has anyone made a substitution for the almond flour? I am allergic:(
luckygaltoday says
I know Trader Joe’s sells Cashew meal, I haven’t tried that switch yet, but I know my dad can’t do almonds. It seems like it’d be a similar switch.
Rachel says
Cashew flour is drier.
Katie says
I have had this recipe pinned on Pinterest for awhile now. I think I pinned it when my boyfriend (who is Celiac) and I started dating. I didn’t realize it came from your site! I can’t wait to try it!
Evelena says
Great recipe! I changed it to a “cinnamon bun bread” by increasing the ingredients by 1/3 and baking in a loaf pan at 350 for 50 minutes. I also substituted unsweetened applesauce for the oil (a little more than the amount of oil called for), since there is already so much good healthy fat from the almond flour, and substituted coconut sugar for the agave. Swirled cinnamon topping (cinnamon, coconut sugar, and macadamia nut oil) into the top of the loaf before baking. Topped each slice with a dollop of sour cream sweetened with a little maple syrup. This really came out well, we loved it.
Trishie says
These came out so good! This morning I made another batch, this time instead of cinnamon I added 3 tbsp cocoa powder, and 1 tbsp white flax meal and made it a touch sweeter. It took a little longer to bake but they came out really good. Now I have chocolate muffins and the cakier (is that a word?) texture gives me an idea for vanilla cupcakes for my husband’s birthday.
Jill says
These Cinnamon Bun muffins are amazing! My kids love them and they are so easy to make. I haven’t added the cream cheese frosting yet, but I can only imagine that makes them better. Thanks for the recipe!
Sandy Buckler says
The first two times I made them I didn’t have cream cheese in the house. OOOOboy they are out of this world with the cream cheese frosting.
What a wonderful morning treat!
mellygf says
These are amazing!! Thank you so much for sharing this recipe!
I did have to make slight modifications though based on what I had in the house/what my diet dictates.
I used homemade unblanched almond flour, coconut oil and local organic honey. I also topped each one with a pecan about 3/4 of the way through baking and skipped the cream cheese topping.
Incredibly delicious! I will be making these again.
Judit says
These are absolutely awesome! Fluffy yet filling. I made some blueberry-redcurrant-port sauce instead of the frosting. Perfect combination of sweet, sour and heavenly cinnamon.
Thank you once again!
kat says
Just made these into mini muffins (made 22 using 1T to fill each mini muffin). They are yummy!! Per another reviewer’s comment, I reduced the agave to 2 Tablespoons in the muffin portion but left it the full amount on the topping. I baked 11 minutes at 350 but think that was too long (they came out a touch dry). Next time I’ll try 8-9 minutes. I also sprinkled a bit of cinnamon in the batter. Not too sweet but sweet enough to satisfy a mid-afternoon craving! I didn’t add the icing but want to try again when I have those ingredients on hand.