Appetizer | Breakfast | Dessert | Snack
Gluten Free Cinnamon Roll Muffins
These big, fluffy cinnamon roll muffins are soft and deliciously gluten free! The cinnamon muffin batter is made with healthy ingredients like coconut oil, maple syrup, and almond flour and it's topped with an easy cinnamon swirl that even beginner bakers can make. Serve with refined sugar free icing for the ultimate brunch treat.
Equipment
INGREDIENTS
Cinnamon Muffins
- 1/3 c coconut oil (melted)
- 2/3 c maple syrup (or honey)
- 4 eggs (room temperature)
- 2 tbsp vanilla
- 2 1/2 c almond flour
- 1 tsp baking soda
- 1/2 tsp cinnamon
- pinch of salt
Cinnamon Swirl
- 1/4 c coconut oil (softened)
- 1/4 c brown sugar (or coconut sugar*)
- 1/2 tbsp cinnamon
Optional: Refined Sugar Free Icing
- Refined Sugar Free Icing
INSTRUCTIONS
Cinnamon Muffins
- Preheat oven to 350 F. Place 6 tulip liners or 10 standard muffin liners inside a muffin pan and set aside.
- In a large bowl, whisk together the coconut oil, maple syrup, eggs, and vanilla until smooth.
- Add the almond flour, baking soda, cinnamon, and salt. Mix into a smooth batter, with only a few lumps.
- Using a large spoon or cookie scoop, divide the batter between the muffin liners. A standard liner will hold about 3 tbsp of batter, while a tulip liner will hold about 6 tbsp.
- Cinnamon Swirl: Set the muffin pan aside, and prepare the cinnamon swirl. In a small bowl, mix the coconut oil, sugar, and cinnamon together until creamy. Scoop the mixture into a piping bag fitted with a small, round tip, or just snip a small tip off the piping bag.
- Press the piping bag on the surface of the muffin batter. Starting in the center, create a thin swirl that extends to the edge of the muffin. Be sure that the spiral doesn't overlap, and that there aren't too many swirls, or else the cinnamon sugar mixture will melt together and you'll lose that pretty spiral.
- Bake the muffins for 20-25 minutes, until the surface is lightly golden brown and firm to the touch.
- Remove from the oven and cool on a wire rack. Store in an airtight container at room temperature for 2-3 days.
Notes
*To make this recipe completely refined sugar free, use coconut sugar instead of brown sugar for the cinnamon swirl. Just note that the coconut sugar tends to spread more than brown sugar, so the swirl is more likely to overlap. Still tasty, but not as pretty.