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.
Rebecca says
I love this website! Great recipes and great pics!! I wanted to let those of you using this recipe know that my boyfriend and I tried this recipe minus the cinnamon topping as waffles and pancakes and its the best recipe so far…light and airy after cooked and more resembling real pancake batter…delish! Here were my revisions for any interested in sugar free:
1/2 cup applesauce (to replace the agave)
1/4 tsp nutmeg
1/2 tsp cinnamon
Try it out!!!!
Thanks Elana you rock!!!!
Dawn DeBatt says
Hi Elana – or anyone else, ladies – I just tried and enjoyed the Cinnamon Bun Muffins recipe above. I am following the Weight Watchers point system regarding my food. I just put 12 points of Agave, (6 tablespoons) in this recipe and ate two muffins! Help! Please help me with an alternative organic ingredient. Agave has 16 grams of carbs per serving!
Thanks for your patience, and wisdom.
Dawn
CdnSKmom says
You could try xylitol… the amounts you use are similar when you substitute with other sweeteners. I haven’t tried it yet, but I’ve heard that ;-)
luckygaltoday says
How does coconut sugar compare?
Beth says
Just made these tonight at a friend’s recommendation! LOVE them! I was wondering if they also qualified as Paleo-friendly?
Mel says
I subbed out the agave for some stevia and maple syrup, keeping the rest the same. These are moist, cinnamony, and fantastic just as they are without any type of frosting. I can see this being a great base recipe for many future experiments! Love it-thanks!!
Cara says
I tried these this morning for breakfast, and they were wonderful!! (Even without the icing) This will make it easier for me on special occasions when my family has cinnamon rolls. I won’t have to just sit and watch now. :) Thanks!
Jennifer Hughes says
Is it possible to substitute cane sugar for the agave? My daughter can’t have agave because of her fructose intolerance. Thanks!
Kim says
Very, very yummy. They do not even need any sort of icing and my very, picky son really liked them!!! I needed to bump up the temp to 375 degrees from 350. They turned out much better. I also added pecans. That you so much Elana. I was diagnosed with colitis and my holistic doc put me on the Specific Carbohydrate Diet. This website is such a great help.
Katie says
These tasted amazing! I have tried seven of your recipes so far and every one is incredible. As long as I’m baking with your blog, I don’t feel deprived. Thank you!
katrina says
Do you have any recipes that do not use agave? Or do you know the conversio for regular sugar or honey? Agave has more fructose than HFCS and is really bad for you for so many reasons.
DrMommaLaelle says
In all of the recipes of Elana’s that call for agave, I sub half maple syrup and half coconut nectar. They turn out fabulous! Of course you could use raw honey as well, or in combination with any of the above sweeteners I mentioned.
Jennifer Hughes says
Honey is also very high in fructose. Is it possible to substitute with cane sugar?
Mel says
I don’t know if you’re into stevia, but I subbed out the 1/4 c. agave for 2 T maple syrup and 1/2 t. stevia powder and omitted agave in the topping. I thought they turned out great!
Karen Condit says
I wanted to thank you for all of these wonderful recipes. I am new to a gluten free lifestyle and appreciate all of your help and guidance. Will make the carrot cake as muffins for Christmas breakfast.