Paleo Cinnamon Roll Muffins
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!
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)
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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