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The Best Paleo Cinnamon Roll Muffins

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5 from 3 reviews

Cinnamon Roll Muffins made with gluten-free and dairy-free ingredients and no refined sugars. A delicious and healthy muffin to bake for breakfast or to snack on during the week.

  • Prep Time: 5 mins
  • Cook Time: 18-20 mins
  • Total Time: 25 mins

Yield: 10-12 muffins 1x

Ingredients

Scale

Cinnamon Roll Muffins:’

  • 2 pasture-raised eggs at room temperature*
  • 4 tablespoons softened coconut oil
  • 1 1/2 cup non-dairy milk at room temperature
  • 1/4 cup coconut sugar
  • 3 cups almond flour*
  • 1/4 cup tapioca flour*
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon

Cinnamon sugar swirl:

  • 1/3 cup coconut sugar
  • 2 tablespoons liquid coconut oil (I melted this one)
  • 1 teaspoon cinnamon

Instructions

  1. Preheat oven to 350 degrees and line a muffin tray with liners
  2. In a large bowl, whisk together eggs, oil and milk
  3. Mix in the sugar, flours, baking powder and cinnamon until smooth and creamy
  4. Fill each muffin about half way
  5. Mix together the swirl ingredients in small bowl then add about 1 teaspoon on top of each
  6. Add remaining batter on top of each muffin then sprinkle remaining cinnamon sugar
  7. Bake in oven for 18-20 minutes or toothpick comes out clean

Notes

*I haven’t tested flax egg or another flour

  • Author: Rachel

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