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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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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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Yummy!!!! So much good gooeyness there!!!
What a yummy muffins recipe! Thanks for sharing!
Omg these look amazing! Can’t wait to make them when I’m done with my Whole30!
Nice! I like the super-gooey centers, definitely trying these.
These look so good! Just in time for Mother’s Day.
Wow! These muffins look fantastic – I don’t cook treats very often but this is something that’s likely to tempt me to do so. Great to see something so quick and easy to make and that will satisfy my taste buds – thanks!
Such a fun treat! I’m keeping this one in my back pocket for birthday morning breakfast celebrations!
Would these turn out as mini muffins? TY
I don’t see why they wouldn’t. I just wouldn’t bake them for nearly as long. I’d start checking them around 12 minutes.
Thank you! I made them a couple weeks ago and took them to my ladies church group and they Loved them, so want to make smaller portions for our easter outreach, they are sooo yummy!!!!!
Oh my goodness! These muffins are so delicious…even with the pecans (I only use half of what the recipe calls for because I don’t really like nuts too much). I make them with unsweetened vanilla almond milk. I have already made them twice and I will be making another batch this weekend. I make a batch and put them in the freezer and get them out one at a time to eat in the morning with some fresh fruit. They really are amazing. I feel like I am not supposed to be eating them on my “diet” because they are just that good! Thank you so much for a great recipe. I will definitely be making these over and over and over again. <3
Oh I am so glad you like them! Thanks for letting me know!
I have a gluten free all purpose mix. Could I use that in place of the flours?
Hmm, I’d say you could, but you might have to adjust the ratio of liquid to dry a bit. In other words, I have no idea how it would come out unfortunately. If you want to give it a go, I’d replace the almond flour + tapioca flour with 2 cups of the gf mix and see what happens. If the batter looks too runny, add a tad bit more flour. If it looks dry, add a bit more coconut milk… At least, if I was converting it that’s where I’d start and see what happens. Let me know how it comes out though if you do try!