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
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
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Combine the muffin ingredients, mixing well. Place evenly in well-greased muffin pan. Spoon topping onto muffins
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Bake muffins for 15-18 minutes at 350° Fahrenheit.
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No baking soda?
No, the eggs provide the leavening :)
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!
Is the coconut oil melted or solid?
at What temperature do These bake? I can’t find the overnight temp anywhere.?
Bake for 15 to 18 minutes at 350 Fahrenheit.