These are special Paleo muffins – they're delectable cinnamon muffins with an ooey gooey cinnamon sugar middle. These gluten-free treats will make your breakfast or snack time special!
Just imagine the cavemen seven thousand years ago. A cave, maybe some fire, a few berries and some leaves, and…. cinnamon roll muffins. Ha! Yeah, seriously, I know. I obviously follow the modern version of the Paleo diet, not the “exact recreation of what cavemen ate” version.
But in the spirit of this modern day Paleo diet, some blogger friends and I participate in a Caveman Love Muffin Swap each year. This year I decided to tackle making some Cinnamon Roll Muffins, and man, am I glad I did! Yummmmm-ie.
These gluten-free muffins are amazing. Cinnamon combined with pecans and coconut sugar give them the flavor that you are eating a warm cinnamon roll. They a bit different than any muffins I usually have and/or make since the centers of these don't completely set, leaving you with ooey gooey goodness in the middle.
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Here is the recipe for these muffins.
Paleo Cinnamon Roll Muffins
Ingredients
For the Muffins:
- 1.5 cups Almond Flour
- 1/2 cup Tapioca Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/4 cup Coconut Sugar
- 2 tbs Coconut Oil melted
- 2 Eggs
- approx 1 cup Coconut Milk or other dairy-free milk
For the Topping:
- 3/4 cup Coconut Sugar
- 1 tbs Cinnamon
- 1 cup Pecans chopped
- 3 tbs Coconut Oil melted
Instructions
- Preheat oven to 350 F. Place muffin liners in a standard 12-cup muffin tin.
- Mix together the dry ingredients for the muffins.
- Crack the 2 eggs into a measuring cup, whisk with a fork, and then fill up to the 1.25 mark on the measuring cup with your choice of dairy-free milk.
- Add the 2 tbs of coconut oil and mix.
- Add the wet ingredients into the dry and mix JUST until everything is wet.
- Mix together all of the ingredients for the topping.
- Add half of the topping ingredients into the muffin mix and fold in gently. It can be kind of swirly, no need for it to be entirely mixed.
- Scoop into prepared liners, filling about 3/4 full.
- Sprinkle the remaining topping on the muffins.
- Bake for 22-24 minutes. A toothpick in the center should come out mainly dry, but you might get some of the gooey center so try to check it slightly off-center.
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I have made these wonderful gooey cinnamon roll muffins several times now and my family and friends LOVE them. They asked for the recipe and make them now too.
Michele as with many of your recipes I have found that these are also a perfect treat for our many beautiful hikes in RMNP here in Colorado. The perfect motivation to get to the destination knowing that you will have a delicious treat upon arrival. However now my family and friends expect me to have one of your delicious treats for our hikes, so glad your recipes are so easy and fun to make!! Thanks for helping make our hikes even more enjoyable.
I just made these tonight, thank you so much for sharing! These definitely hit the spot when I’m wishing or cinnamon rolls, thank you!
Hi. If I ant to bake them before work to take for a birthday, do you think it will be ok to mix up the batter the night before and refrigerate? Or not refrigerate? If refrigerate, do you think it would have to come to room temp first? Thanks!
Hmm, good question! I’ve never tried holding the batter for any amount of time with these, but since there’s such a small amount of baking soda (the part I’d worry about) in it I’d think it’s fine to refrigerate overnight and then just cook from refrigerated. I just wouldn’t put the crumb topping ON the muffins until right before baking. You can make that and store it separately and then just put it on right before you put it in the oven. Hope it works for you – enjoy!
Thanks for the tips!