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These are special Paleo muffins – they're delectable cinnamon muffins with an ooey gooey cinnamon sugar middle. These gluten-free treats will make your breakfast or snack time special!
Just imagine the cavemen seven thousand years ago. A cave, maybe some fire, a few berries and some leaves, and…. cinnamon roll muffins. Ha! Yeah, seriously, I know. I obviously follow the modern version of the Paleo diet, not the “exact recreation of what cavemen ate” version.
But in the spirit of this modern day Paleo diet, some blogger friends and I participate in a Caveman Love Muffin Swap each year. This year I decided to tackle making some Cinnamon Roll Muffins, and man, am I glad I did! Yummmmm-ie.
These gluten-free muffins are amazing. Cinnamon combined with pecans and coconut sugar give them the flavor that you are eating a warm cinnamon roll. They a bit different than any muffins I usually have and/or make since the centers of these don't completely set, leaving you with ooey gooey goodness in the middle.
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More Helpful AIP & Paleo Resources in the Freebie Library
If you find this recipe helpful, you may really enjoy the resources in my Paleo & AIP Freebie Library! There's a “dump” freezer meal plan, a list of AIP-compliant breakfast toppings, and so much more. Plus, you'll get even more ideas sent to your inbox! Get the password here.
Paleo Cinnamon Roll Muffins Recipe
If you make this Muffins, I'd love to hear how they turned out! Either comment below or share a pic on Instagram and tag me @thrivingautoimmune!
Paleo Cinnamon Roll Muffins
Ingredients
For the Muffins:
- 1.5 cups Almond Flour
- 1/2 cup Tapioca Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/4 cup Coconut Sugar
- 2 tbs Coconut Oil (melted)
- 2 Eggs
- approx 1 cup Coconut Milk (or other dairy-free milk)
For the Topping:
- 3/4 cup Coconut Sugar
- 1 tbs Cinnamon
- 1 cup Pecans (chopped)
- 3 tbs Coconut Oil (melted)
Instructions
- Preheat oven to 350 F. Place muffin liners in a standard 12-cup muffin tin.
- Mix together the dry ingredients for the muffins.
- Crack the 2 eggs into a measuring cup, whisk with a fork, and then fill up to the 1.25 mark on the measuring cup with your choice of dairy-free milk.
- Add the 2 tbs of coconut oil and mix.
- Add the wet ingredients into the dry and mix JUST until everything is wet.
- Mix together all of the ingredients for the topping.
- Add half of the topping ingredients into the muffin mix and fold in gently. It can be kind of swirly, no need for it to be entirely mixed.
- Scoop into prepared liners, filling about 3/4 full.
- Sprinkle the remaining topping on the muffins.
- Bake for 22-24 minutes. A toothpick in the center should come out mainly dry, but you might get some of the gooey center so try to check it slightly off-center.
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I baked them last night and had one for dessert. Very yummy. Will definitely make them again. Am going to serve them to my card playing group. Should these be refrigerated after cooling. Thank you.
Oh nice! Glad to hear you enjoyed them! I personally do refrigerate them just so they last longer, but will reheat in the microwave for about 15-20 seconds before serving to get them nice and warm again.
I just made these muffins used sorghum and coconut flour, maple syrup and macadamia nuts they smell fantastic I’ll let you know the outcome
Oh interesting! Yeah, please do let me know!
These are absolutely delicious!!!! Have you tried subbing flax eggs for the eggs? Curious if I can make them for some friends with egg allergies. Thanks for the great recipe!
Hi Lydia – No, I haven’t tried do that, but since there are only 2 eggs I’d say it would be doable. Any more than that it probably wouldn’t work at all, but 2 could work. If you try it let me know how they come out please!
Made these for my crossfit friends and they loved them. The muffins even passed the test of my 17 year old sister. That’s how you know they’re good! I used almond milk instead of coconut milk and walnuts instead of pecans (because this is what I had onhand) and they still came out great! Will definitely make them again.
I’m so glad everyone loved them! Walnuts sound like they’d go really well too, I might have to try that!
Oh man I want to try these but no Tapioca four for me. Can I just increase the almond flour & coconut four?
Hmm, can you have arrowroot? If you can, I’d sub that 1:1 for the tapioca. But if not, yeah, just increase the almond flour and maybe 1 tsp coconut flour or skip the coconut flour altogether. They may indent a bit more in the centers but still taste great. Let me know how it turns out!
Sweet…I can do arrowroot! Thank you so much! I can’t wait to make these.
I can almost smell how delicious these are! 🙂 Can’t wait to give them a try! xoxo
Thanks Kelly!
These looking amazing! Thanks for sharing!
Thanks so much!
AHHHH these muffins look insanely delicious! Perfect with coffee in the morning!
Thanks Bethany! 🙂
These look amazing! I can’t eat nuts at the moment (I’m AIP) but I’d love to make these for my children – they’ll love them. Thanks for the recipe 🙂
Thanks Jo! I hope your kids enjoy them!
Fact: these muffins are AMAZING. Confirmed from experience by my tastebuds and those of three of my friends 🙂 Can’t wait to make them for myself!! Thanks again 🙂
Thanks so much Dana! I’m glad you enjoyed them 🙂
Wondering if you have calculated the macros for them? I plugged the recipie into MFP & it doesn’t seem right. I was just wanting a comparison! They are DELISH! Thank you!!
Hi Hannah- unfortunately I haven’t calculated that, sorry. Glad you liked them though! 🙂
Could I make these without pecans? Can I use almonds instead?
You sure can!