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Paleo Cinnamon Roll Muffins

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!
Prep Time15 minutes
Cook Time22 minutes
Total Time37 minutes
Servings: 12 muffins
Calories: 285kcal

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
  • 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.

Nutrition

Calories: 285kcal | Carbohydrates: 21g | Protein: 4g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 0.3mg | Sodium: 89mg | Potassium: 82mg | Fiber: 3g | Sugar: 10g | Vitamin A: 7IU | Vitamin C: 0.3mg | Calcium: 46mg | Iron: 1mg