This amazing Paleo Cinnamon Bun Muffin recipe is the perfect shortcut for a healthy cinnamon roll and makes a delicious breakfast treat! One of my favorite readers Courtney recently suggested that I create a gluten free cinnamon roll recipe. She said it would be perfect for Christmas morning. Since we’re smack in the middle of Hanukkah that wasn’t something I had thought about. Thanks Courtney!
So, here’s my Paleo Cinnamon Bun Muffin recipe. I hope you all enjoy it during the holidays.
Combine almond flour, coconut flour, baking soda, and salt in a medium bowl
In a large bowl blend together oil, agave, eggs, and vanilla
Blend dry ingredients into wet and scoop a scant ¼ cup at a time into paper lined
Combine agave, cinnamon, and oil in a small bowl
Spoon topping onto muffins
Bake muffins for 8-12 minutes at 350°F
Cool muffins for 2 hours then frost with Creamy Cream Cheese Frosting
Prep Time 10 mins
Cook Time 8 mins
Total Time 18 mins
One of my favorite periodicals, The Christian Science Monitor just ran a Best Cookbooks of 2009 article mentioning The Gluten-Free Almond Flour Cookbook, what a delight to find my book in there.
And in television news, I was on two shows today (demoing recipes from my gluten free cookbook) the first show was Good Day Colorado and the second, Daybreak on the Deuce. You can watch both appearances below.
Finally, to top these muffins off, stay tuned for my next post with my yummy gluten free Creamy Cream Cheese Frosting recipe.