Cinnamon Roll Muffins

If you were to only make one of the recipes I share.. let it be this one! I’m not kidding that there was a debate in our home over who got the last one😂 needless to say, I will be making another batch of these ASAP because I don’t know if our household will survive without a daily cinnamon roll muffin now! These little muffins are super easy to make, gluten, dairy, and refined sugar free, so you can feel good about making it for your family and feel good after enjoying one! I hope you love theses as much as we do🫶🏼

Prep Time: 20 minutes
Cook Time: 20 minutes
Makes 12 muffins

Ingredients:

• 1/2 cup unsweetened vanilla almond milk

• 1/2 tablespoon apple cider vinegar

• 2 cups almond flour

• 1/2 cup tapioca starch

• 1 teaspoon baking powder

• 1/2 teaspoon sea salt

• 1/4 cup avocado oil

• 1/4 cup maple syrup

• 1 egg

• 1 teaspoon vanilla extract

• flaky salt to top, optional

Cinnamon Crumble:

• 3/4 cup coconut sugar

• 1.5 tablespoons cinnamon

• 3-4 tablespoons coconut oil, melted

Instructions:

1. Preheat over to 350 degrees.

2. In a small bowl, whisk the almond milk and apple cider vinegar. Set aside. This creates a faux “buttermilk” that makes a difference in the texture, so don’t skip this.

3. In a medium bowl, combine the almond flour, tapioca starch, baking powder and salt.

4. In a small mixing bowl, combine the avocado oil, vanilla, maple syrup, and egg. Whisk to combine.

5. Whisk the almond milk mixture into the avocado oil mixture, then add the wet ingredients into the dry ingredients. Stir gently, just until combined (overtaxing your muffins can make them flat and dense).

6. Make the cinnamon crumble: Combine the coconut sugar and cinnamon in a small bowl, mix well. Add 3 tablespoons of the coconut oil and stir combine. If needed, use the last tablespoon of oil.

7. Prepare your muffin tin with 12 wrappers or grease with coconut oil.

8. Scoop 1 heaping tablespoon of the batter into each prepared muffin cup. Sprinkle each with about 1 teaspoon of the cinnamon topping. Then layer another heaping tablespoon of batter on top of the cinnamon topping in each muffin cup. Finish with one more layer of 1 teaspoon cinnamon topping on top. (Layers should go batter, cinnamon topping, batter, cinnamon topping). Sprinkle a small amount of the flaky salt on top of each muffin, if using.

9. Bake for 20-22 minutes, until the tops of the muffins bounce back when touched.

10. Let cool on a cooling rack for 5 minutes then enjoy!