Paleo Cinnamon Roll Muffins

Paleo Cinnamon Roll Muffins

serves 12 cooks in 25 difficulty two

The Ingredients


2 cups almond flour

1/2 cup coconut sugar

1/2 cup agave (maple syrup works too)

3 eggs

2 Tbsp coconut oil, melted

2 tsp vanilla extract

1/2 cup coconut milk

1 tsp baking powder

1 tsp ground cinnamon

Pinch of salt

Crumb Topping:

1/3 cup almond flour

2 ½ Tbsp coconut sugar

1 ½ tsp ground cinnamon

1 ½ Tbsp coconut oil


4 Tbsp honey

4 Tbsp coconut cream

½ tsp vanilla extract


Preheat oven to 350 degrees.

In a medium bowl, combine all ingredients for the muffins. Stir well until combined.

Line a muffin tin with paper baking cups. Fill cups with approximately ¼ to 1/3 cup of the batter.

Bake for 20 minutes.

While muffins are baking, make the crumb topping by combining ingredients in a small bowl. Mix together using your hands to form a crumb.

Remove muffins from oven and sprinkle each with the crumble. Return to oven and bake an additional 5 minutes. Remove from oven when cooked through and golden. Set aside to cool for 10 to 15 minutes.

In a small bowl, whisk together ingredients for the glaze. Once the muffins have cooled, drizzle with the glaze. Serve warm.


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