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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 ādumpā 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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Michele these muffins are amazing, thank you so much!
I made these for our hike yesterday to Lake Helene in RMNP here in beautiful Colorado. Everyone thought they were amazing and loved them just as much as your blueberry lemon scones I made last week for our hike. They have told me I have to keep making and bringing your amazing treats. LOL!
I used arrowroot flour with no problems. Again thank you so much for the wonderful and oh so yummy paleo recipes.
Nice! So glad you all like them š
Do you know how many carbs and calories are in these muffins. They sound delicious but I am diabetic and have to count carbs.
Sorry, I unfortunately don’t know š
Wow, these are so good. I took it a step in a different direction and made waffles. This recipe makes the most delicious waffles. Thank you for the recipe.
OMG, I never thought to make waffles with this but now I NEED to do so! What a fantastic idea!!
Absolutely amazing. I doubled the recipe to freeze some and Iām so glad I did. My entire family loved them. Pecans are a must. They add a nice texture.
I’m so glad you liked them! Thanks so much for letting me know š
This sounds so good but I cant have coconut oil ….what can I use to replace it ?
You really can use any oil or butter in place of the coconut oil. Melted butter or ghee, avocado oil, melted lard, melted palm shortening, olive oil (though it might have a stronger taste), etc…
Made these the the other day and the toughest critic in my home (my husband) said “Can you make these all the time, please?” WINNER! Kids loved them too!
That’s so great to hear! Made my day š
Anyone sub stevia for coconut sugar? Will that work?
I have not tried it because I personally can’t stand the taste of stevia, but there seem to be plenty of resources that explain how to convert sugar amounts to stevia amounts on the internet (you can look for just regular sugar to stevia conversion – the amounts of coconut sugar to cane sugar would be the same). If you try it let us know how it goes – I’m sure there are others wondering the same thing.
I made this for my son’s birthday weekend and they were a HIT! Kids of all ages and adults alike scarfed them down! Fantastic recipe that I’ll be making again and again!
Awesome! I’m so glad you liked them!
These look so quick, easy, and delicious! I’ll have to make some soon.
What a great breakfast treat or after school snack! Thanks for sharing! š