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Lovely Cinnamon Roll Almond Flour Muffins

Home » GAPS Diet » GAPS Recipes » breakfast » Lovely Cinnamon Roll Almond Flour Muffins
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Baking cinnamon rolls was one of my favorite things to do on lazy weekend mornings.  By the time they were in the oven, we would have them for lunch, as the process with a yeast dough is longer than these quick muffins.

This grain and gluten-free version comes together quickly enough that you can have them for breakfast, and they still have the fun part that the kids love – spooning the sweet cinnamon topping over the top.  They are delicious, and the almond flour and eggs make them filling and higher in protein than the wheat-based original.

Cinnamon Roll Almond Flour Muffins

Course: Dessert
Cuisine: GAPS, Gluten Free, Paleo, SCD
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12
Author: Cara Comini
These sweet little muffins have a honey-cinnamon topping and mix together quickly in the morning. Perfect for dessert or a special breakfast treat.
Print

Ingredients

  • 1-1/2 cups blanched almond flour
  • 3 tablespoons coconut flour
  • ¼ teaspoon sea salt
  • 1/3 cup coconut oil
  • ¼ cup honey or date paste
  • 5 eggs
  • For The Topping
  • ¼ cup honey or date paste
  • 2 teaspoons ground cinnamon

Instructions

  1. Combine the muffin ingredients, mixing well. Place evenly in well-greased muffin pan. Spoon topping onto muffins
  2. Bake muffins for 15-18 minutes at 350° Fahrenheit.

 

Almond flour cinnamon roll muffins

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About Cara

Cara is the main author here at Health Home and Happiness. She loves the health and energy that eating well and playing well provides and has a goal to share what she's learned with as many families interested in making healthy changes as possible.

She helps other families achieve health in simple steps through healing their gut with the GAPS Diet and helps them stock their freezer for busy days with the Allergy-Friendly Afternoon Freezer Cooking Class.

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Reader Interactions

Comments

  1. Ashley

    May 24, 2016 at 6:21 pm

    No baking soda?

    Reply
    • Cara

      May 24, 2016 at 10:53 pm

      No, the eggs provide the leavening :)

      Reply
  2. Marisa

    June 13, 2016 at 4:19 am

    Cara, how do you store the leftover muffins? In the case of these muffins, I imagine there wouldn’t be any leftover!

    Do you ever leave them at room temperature? I typically take muffins to-go, but sometimes eating cold muffins away from home doesn’t seem as appetizing to my kids (okay…and me for that matter).

    Can’t wait to try these!

    Reply
  3. Melissa

    June 30, 2016 at 4:32 am

    Is the coconut oil melted or solid?

    Reply
  4. Marta

    September 18, 2016 at 7:47 am

    at What temperature do These bake? I can’t find the overnight temp anywhere.?

    Reply
    • Health Home and Happiness

      September 19, 2016 at 9:30 pm

      Bake for 15 to 18 minutes at 350 Fahrenheit.

      Reply

Trackbacks

  1. Starting & Preparing for Whole30 - Health, Home, & Happiness says:
    December 8, 2016 at 11:25 am

    […] does not allow honey, or baked goods (scones, muffins, pancakes) as we’ve talked about in the paleo section above, which are allowed on the GAPS […]

    Reply

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