Paleo Cinnamon Roll Muffins
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.
Servings 9 muffins
Ingredients
Muffins
- 1 cup tigernut flour or almond
- ½ cup cassava flour
- ¼ cup tapioca starch
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 2 eggs
- ¼ cup olive oil see notes for subs
- ¼ cup maple syrup
- ¼ cup pumpkin puree can sub applesauce or mashed banana
- ¼ cup milk of choice
- ½ teaspoon vanilla extract
Topping
- 1 tablespoon coconut sugar
- 1 teaspoon cinnamon
Glaze
- ½ cup yogurt of choice
- 2 tablespoon powdered sugar
- 2 teaspoon melted 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.
- Enjoy!