Let’s make some delicious zucchini chocolate chip muffins for the warmer weather! These gluten free muffins are easy to whip up and they pack a nutrient punch too. Zucchini muffins are such a yummy way to get your veggies in and these muffins are perfect for most diets. They are low in sugar, dairy free, and I also provide a paleo option if you are grain free
gluten free chocolate chip zucchini muffins
These chocolate chip zucchini muffins are made with a blend of gluten free flours to get the perfect texture. They are kept moist by the extra liquid from the zucchini and are lightly sweetened with some maple syrup and the chocolate chips.
These gluten free muffins are the perfect healthy treat. They are lightly sweetened, allergy friendly, and packed with nutrients. They can also be made completely paleo.
Enjoy cinnamon rolls without all the work with these Paleo Cinnamon Roll Muffins that are gluten free, dairy free, and refined sugar free. This healthy and easy cinnamon roll muffins provide all the sweet cinnamon flavor, without the stomach ache.
easy paleo cinnamon roll muffins
Making cinnamon rolls is a labor of love, heavy on the labor! If you’re craving cinnamon rolls, but don’t want to put in that much effort or don’t have the time, then make these gluten free cinnamon roll muffins instead. They are super easy to make and perfect for dessert, a snack, or even to add to a holiday brunch or breakfast spread.
These easy cinnamon roll muffins are gluten free, dairy free, paleo, nut free, refined sugar free, and allergy friendly making them perfect for everyone! A grain free muffin base has cinnamon-sugar swirled into it and is topped with a dairy free glaze, just like a traditional cinnamon roll. The glaze is also easy to whip up and just sweet enough.
paleo cinnamon roll muffins
Paleo Cinnamon Roll Muffin Ingredients
Tigernut flour: this is a nut free and allergy friendly flour, but you can use almond flour instead. Both really compliment the cinnamon flavor and are slightly sweet which helps cut down on the added sugar.
Cassava flour: a great grain free flour for paleo baking!
Tapioca starch: adding a little starch to paleo and gluten free baking helps with a light texture.
Baking soda: rising agent.
Cinnamon: what’s a cinnamon roll without cinnamon?
Salt
Eggs: this gives the muffins rise and fluff.
Olive oil: this can be substituted for melted coconut oil or butter.
Maple syrup: the unrefined sweetener used in this recipe.
Pumpkin puree: this adds moisture and rise without too much added fat. You can also use mashed banana or applesauce.
Milk of choice: I use a dairy free milk.
Vanilla
Coconut sugar: coconut sugar and cinnamon are used for the cinnamon swirl to replicate the cinnamon sugar filling of a traditional cinnamon roll.
Yogurt of choice: this is for the glaze. I use a dairy free coconut yogurt, but any yogurt will do!
Powdered sugar: be sure to use or make a coconut sugar based one to keep this recipe refined sugar free. Here is a recipe for homemade coconut powdered sugar.
Coconut oil: a little bit of coconut oil is used in the glaze to help it set.
How to Make Paleo Cinnamon Roll Muffins
These muffins are very easy to make.
First you will whisk all the dry ingredients together.
Then beat all the wet ingredients together. Mix dry into wet and divide into a muffin tin.
Swirl in the cinnamon sugar mixture and bake.
I find it’s really easy to over bake paleo baked goods. And they dry out very easily and quickly. You want to start checking these muffins at 20 minutes (18 if you are at altitude) and take them out just when a toothpick come out clean with a few crumbs on it.
Once cooled, mix your glaze ingredients together and drizzle on top.
gluten free cinnamon roll muffins with dairy free icing
Substitutions and Variations
Flours: if you want to make these muffins just gluten free, substitute the cassava and tapioca starch for 1:1 gluten free flour and add in 1 Tbsp of tapioca starch.
Pumpkin puree: you can use mashed banana or applesauce instead!
Eggs: I have not tested a vegan version of this recipe. If you try an egg replacer, leave a comment and let us know how it went!
Storage
Store these paleo cinnamon roll muffins in an airtight container in the fridge for up to 5 days. The muffins themselves will freeze well for up to 3 months, but it’s best to make the icing fresh as it will not freeze and defrost well.
gluten free and grain free paleo cinnamon roll muffin
These paleo cinnamon roll muffins are an easier and healthier version of a cinnamon roll. Gluten free, dairy free, nut free, and refined sugar free. A grain free muffin base is swirled with cinnamon sugar and topped with a dairy free glaze.
1/4cuppumpkin pureecan sub applesauce or mashed banana
1/4cupmilk of choice
1/2tspvanilla extract
Topping
1Tbspcoconut sugar
1tspcinnamon
Glaze
1/2cupyogurt of choice
2Tbsppowdered sugar
2tspmelted coconut oil
Instructions
Preheat oven to 350F.
Whisk all dry ingredients for muffins in a bowl.
Beat all wet ingredients for muffins in another bowl.
Add dry to wet and mix on low to combine.
Divide batter into a lined muffin tin.
Mix your topping together in a small bowl then sprinkle over the muffins. Use a chopstick, toothpick, or knife to swirl the cinnamon sugar into the muffins.
Bake for 20-25 minutes until a toothpick comes out clean.
Let cool for 10 minutes in muffin tin before transferring to a wire rack to finish cooling.
While muffins are baking, make glaze by beating sugar and yogurt together until smooth. Then add your melted coconut oil, beat again and place in the fridge to set until muffins are done and cooled.
When muffins are cooled, drizzle the glaze over each muffin.
Why not combine two of the best breads out there? Banana bread and coffee cake are the perfect combination. We’re taking a gluten free banana bread and elevating it by combining it with coffee cake. This delicious paleo cake is filled with delicious cinnamon flavor, sweet bananas, and the perfect crumb topping.
paleo banana bread coffee cake
This gluten free coffee cake is completely paleo, dairy free, & nut free! It’s delicious and the perfect snack or dessert. It’s easy to whip up, so if you’ve got some extra ripe bananas, I highly suggest you get to baking!
We’ll make a paleo banana bread base with a combination of paleo flours, ripe bananas, and just enough maple syrup to sweeten the deal. Then top it off with a gluten free crumble topping that is the perfect mix of sweet and crunchy. This delicious banana bread coffee cake is half the sugar of the average coffee cake,
gluten free and dairy free banana bread coffee cake
This delicious banana bread coffee cake is full of flavor, low in sugar, and allergy friendly. It’s the perfect snack, dessert, or addition to a brunch spread! There is no gluten, dairy, or nuts in this recipe.
Mix your cinnamon sugar filling in a small bowl and set aside.
Whisk all dry ingredients for the bread together.
Beat all wet ingredients for the bread together.
Add the dry ingredients to the wet and stir to combine (or mix with paddle attachment on lowest setting).
Pour half the batter into a parchment lined 9×9 (or loaf pan). Sprinkle filling evenly then top with other half of the batter.
In a small bowl, combine all of your topping ingredients and mix until you have a crumbly texture that holds together. Evenly crumble topping over the banana bread.
Bake 40-45 min until a toothpick comes out clean.
While bread is cooling, make your icing by mixing the yogurt and sugar together. Add the melted coconut oil and mix quickly. Set in the fridge.
When bread is cool, drizzle icing on top. Slice and serve!
Want an easy, healthier cheesecake? This is it! I love sneaking in healthy fats and protein for dessert. Who doesn’t love cheesecake, but it can be a heavy dish. This gluten free cheesecake is far easier to make than the traditional variety and is lower in sugar, but it’s still super creamy and delicious.
This dairy free cheesecake is made with vegan yogurt, but you can certainly use Greek yogurt for an added protein boost. Instead of flour to help the cheesecake set, this recipe calls for pea protein which acts like flour, but will increase the protein content.
This homemade cheesecake is a smaller recipe so it’s best to bake in a loaf pan. You can double the recipe to fit into a cake pan if desired. You will get about 4-6 slices, so it’s great to meal prep for the week.
This gluten free and dairy free cheesecake is healthier than the traditional. Made with vegan yogurt and protein powder, you can count on this recipe to help you reach your goals! It’s easy to make, lower in sugar, and still full of creamy deliciousness.
These nut free and gluten free Tagalongs are a Girl Scout Cookie remake to be healthier and allergy friendly! They have a gluten free shortbread base topped with granola butter and dipped in dairy free chocolate. This healthier cookie version is perfect for everyone.
It’s officially Girl Scout Cookie season, but unfortunately Girl Scout Cookies aren’t gluten free and are packed with sugar and weird ingredients. So, I’m starting a series and re-making a few gluten free versions of Girl Scout Cookies.
The first cookie in my series is the classic Tagalong. I loved anything with peanut butter growing up. Since I can’t eat peanuts anymore and don’t tolerate most nuts and seeds, I decided to try these with my granola butter, but you can certainly use whatever nut or seed butter you love best. These cookies are completely gluten/grain free, nut and seed free, and dairy free!
This allergy friendly version of the classic Girl Scout Cookie Tagalongs is completely gluten free, dairy free, paleo, and nut free. They’ve got a fraction of the sugar, yet still taste amazing!
1/2cupgranola butterMy recipe is linked. You can also use any nut or seed butter of choice
2-4tsppowdered sugar
Chocolate Coating
1cupsemi-sweet chocolate chipsI use Enjoy Life
2tspcoconut oil
Instructions
Preheat oven to 350F.
Whisk all dry ingredients for cookies together then add the wet and mix until you get a dough.
Divide dough into 15-20 balls. They will seem small, but the cookies spread in the oven! Place dough balls on a parchment lined baking sheet and press down to about 1/2 inch thick.
Bake for 12-15 minutes until just beginning to golden. Let cool completely on cookie sheet before next step.
Mix your granola butter and 2 tsp powdered sugar together until butter is like a soft dough (it holds together and doesn’t spread all over). Add more powdered sugar as needed.
Spread a layer of butter over the top of your cookies and pop in the fridge for 10 minutes.
While cookies are in the fridge, melt your chocolate and coconut oil together until smooth. When ready, dip your cookies in the chocolate to coat (or just drizzle on top) then place back in the fridge until chocolate hardens.
Enjoy this healthier, allergy friendly version of Tagalong cookies!
These bars are basically healthy carrot cake plus apple because why not? They are low sugar so they are a perfect snack or dessert that won’t spike your blood sugar before bed. You have the option to add some extra sweetness if desired too.
I like to make the icing with some yogurt and protein powder for that lil protein boost. I’m a huge dessert person, but I always pair it with some fiber (fruit!) and if I can sneak in some protein too, then it’s even better. These bars are easy to make super warming for the winter months.
Carrot Apple Spice Bars
Ingredients:
-110 grams tigernut flour (1 cup) (almond would probably work too)
Hi! I'm Victoria. I was diagnosed with Lyme in 2012 and have been on a healing journey ever since. I love helping others on their road to healing through allergy friendly recipes, exercise, and overall well-being.
