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Paleo and gluten-free Cinnamon Roll muffins recipe

Paleo Cinnamon Roll Muffins

Author: Michele Spring
Servings: 12
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!
5 from 4 votes
Prep Time 15 mins
Cook Time 22 mins
Total Time 37 mins


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.
Course: Breakfast
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingonpaleo !