Gluten Free Cinnamon Roll Muffins

Ingredients

• 0.333 cup coconut oil (melted; for the muffin batter)
• 0.667 cup maple syrup (or honey)
• 4 eggs (room temperature)
• 2 tbsp vanilla
• 2.5 cup almond flour
• 1 tsp baking soda
• 0.5 tsp cinnamon (for the muffin batter)
• salt (a pinch)
• 0.25 cup coconut oil (softened; for the cinnamon swirl)
• 0.25 cup brown sugar (or coconut sugar; use coconut sugar to make the recipe completely refined-sugar-free)
• 0.5 tbsp cinnamon (for the cinnamon swirl)
• refined sugar-free icing (optional; recipe is linked separately in the source)

Steps

1. 1

   Preheat the oven to 350°F. Place 9 muffin liners in a muffin pan and set the pan aside.

2. 2

   In a large bowl, whisk the melted coconut oil, maple syrup, room-temperature eggs, and vanilla together until smooth.

3. 3

   Add the almond flour, baking soda, 1/2 teaspoon cinnamon, and salt. Mix until you have a smooth batter with only a few lumps.

4. 4

   Using a large spoon or cookie scoop, divide the batter evenly among the 9 muffin liners.

5. 5

   Prepare the cinnamon swirl. In a small bowl, mix the softened coconut oil, brown sugar or coconut sugar, and 1/2 tablespoon cinnamon until creamy.

6. 6

   Scoop the cinnamon-swirl mixture into a piping bag fitted with a small round tip, or snip a small opening in the end of the bag.

7. 7

   Press the piping bag into the surface of the muffin batter. Starting in the center of each muffin, pipe a thin spiral extending toward the edge. Keep the spiral from overlapping and avoid making too many swirls. Pipe flush to the batter, scraping up a little batter as you go, rather than piping only on top.

8. 8

   Bake for 20–25 minutes, until the muffin surfaces are lightly golden brown and firm to the touch.

9. 9

   Remove the muffins from the oven and cool them on a wire rack.

10. 10

    Serve with the optional refined sugar-free icing. Store the muffins in an airtight container at room temperature for 2–3 days.

Notes

To make the muffins completely refined-sugar-free, use coconut sugar instead of brown sugar in the swirl. Coconut sugar tends to spread more, so the swirl may overlap and look less defined. The linked icing recipe was not included in the supplied source data, so its ingredients and method cannot be extracted here. The source notes that tulip liners produce larger, especially attractive muffins, while standard liners yield nearly twice as many muffins; the structured recipe yield is 9 muffins.

Nutrition per serving

• breakfast
• dessert
• snack
• gluten-free
• not vegan
• refined-sugar-free option
• baked
• brunch