Description
Delicious and fluffy gluten-free, dairy-free cinnamon roll muffins that are easy to make and perfect for any occasion.
Ingredients
- 🌾 Gluten-free flour: 2 cups (blend of almond flour and tapioca flour)
- 🍬 Coconut sugar: 1/2 cup (plus extra for topping)
- 🥛 Almond milk: 1 cup (unsweetened)
- 🥥 Coconut oil: 1/3 cup (melted)
- 🌰 Ground cinnamon: 2 teaspoons
- 🥄 Baking powder: 2 teaspoons
- 🍦 Vanilla extract: 1 teaspoon
- 🥚 Eggs: 2 large
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine gluten-free flour, coconut sugar, baking powder, and ground cinnamon.
- In another bowl, whisk together almond milk, melted coconut oil, vanilla extract, and eggs until smooth.
- Pour the wet mixture into the dry mixture and stir gently until combined.
- In a small bowl, mix together 1/4 cup of coconut sugar and 1 tablespoon of ground cinnamon for the filling.
- Spoon about 2 tablespoons of batter into each muffin cup, sprinkle with cinnamon filling, and add another tablespoon of batter on top.
- Use a toothpick to swirl the batter for a marbled effect.
- Bake for 18-20 minutes, checking with a toothpick for doneness.
- Let cool in the tin for 5 minutes, then transfer to a wire rack and sprinkle with extra coconut sugar.
Notes
- Store leftovers in an airtight container at room temperature for up to three days.
- For longer storage, freeze muffins wrapped in plastic wrap for up to three months.
- To make vegan, substitute eggs with flax eggs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Gluten Free, Dairy Free, Cinnamon Roll, Muffins, Baking