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.
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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