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.
Jackie says
I’ve read that agave is worse than high-fructose corn syrup and that honey should never be used to cooking or baking as all the medicinal properties would be destroyed. Have you ever thought about using coconut sugar in your recipes as a low-glycemic alternative? Are there any other low-glycemic alternatives that you could suggest? Thanks!
Laura says
Maple syrup??
Mary says
Your recipes look so amazing! As a new member of Weight Watchers, I would really like to know the nutritional value of your recipes. Is that possible?
Liza says
Thanks for the recipe! Delicious! Here’s my experience trying it:
I substituted honey for the agave: equal parts, came out well.
I substituted coconut oil for for the grapeseed oil: equal parts and they came out REALLY moist; too moist for my taste. Would do 3/4 of the coconut oil for grapeseed oil in the muffin mixture but leave it equal in the topping. (ie: 3 tbsp coconut oil for 1/4cup grapeseed oil in the muffin mixture).
Using 1/4 C. of batter per muffin made them come out the top. Would do less per muffin next time.
Next time, I’ll swirl the topping in because a lot ended up on the sides of the paper, like a commenter suggested.
Can’t wait to try the cream cheese topping too! Thanks!
Susan Lankford says
Can you substitute coconut oil for the grape seed oil?
linda snyder says
Love your cookbooks, why however don’t you include nutritional info? It would be most helpful. Like that you are going more paleo.
luckygaltoday says
Oh my goodness! These were amazing! Due to recent food allergy discoveries, I stumbled upon the Paleo diet to avoid grains. This was probably my first official paleo recipe & I added a cup of chopped apples to the recipe. My husband hasn’t been a fan of me having to avoid certain ingredients, but I believe this recipe has converted him.
I checked out your cookbooks & he’s already demanding the brownies & chocolate chip cookies. I love that you can’t tell it’s not grains, means I can sneak these into family gatherings & they won’t know they’re eating healthy! Mwha ha ha ha ha!
I’m excited for cooking again & these recipes are so simple. Yay & thank you!
Tina Janis says
Do your bread recipes hold up to freezing? I have limited time and would like to make a few loaves of bread to freeze for later use. Do you recommend this practice?
Thanks so much,
Tina Janis
Kate says
Elana, I am a long time fan of yours. Thank you for yet another great recipe. When I do these again, I will be doubling the batch of topping- that was great. I also always sub maple syrup for agave and it never seems to be an issue- probably it affects the taste- we don’t seem to mind! Thanks again- you are such a blessing!
Lezaan says
Hi,
Can anyone tell me if one can substitute the grapeseed oil with coconut oil?
Thanks :)
luckygaltoday says
I did & it worked fine. I usually make substitutions in any recipe I make. It’s rarely come back to bite me.
CdnSKmom says
Lovely! Substituted the coconut flour for double the GF all purpose flour (due to my kids not liking the flavour of coconut) and made lovely little bite sized mini-muffins. Not too sweet… actually sprinkled the tiniest bit of brown sugar on top while they were still warm and it finished them off perfectly!