Satisfy your sweet tooth with these Cinnamon Roll Muffins made with almond flour. A sweet indulgence that brings a healthy twist to a classic treat.
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Why we love this recipe
You can replace the super sugary Cinnabons from the mall with a healthier, homemade option. This recipe offers a delicious alternative to traditional cinnamon rolls – and without the yeast! These muffins are moist, fluffy, and just sweet enough.
And because we use almond flour in this recipe it is also naturally gluten-free.
- almond flour – be sure that the almond flour is blanched and finely ground. This will ensure that the muffins have a light and fluffy texture! You can also substitute unbleached all-purpose flour or all-purpose gluten-free flour. Drawing from my experience, cut down on the amount of flour and just use 1 1/2 cups instead of 2 if using all-purpose instead of almond flour.
- coconut sugar – any granulated sugar will work, such as brown sugar.
- baking soda – to aid in the rising of the muffins
- fine sea salt – salt brings all the flavors together
- coconut oil – melted butter can also be substituted (unsalted butter)
- eggs – ensure they are at room temperature
- vanilla extract – this adds that classic taste of baked goods
- sour cream – this adds moisture and a rich texture. You could also use Greek yogurt.
- cinnamon – a crucial ingredient for cinnamon muffins!
- muffin tin – we use a sturdy stainless steel pan.
- parchment paper liners – a must for easy cleanup! You could also lightly grease and flour the muffin tin.
- wire racks – this allows for the air to circulate around the muffins so they cool faster and more evenly.
Start by stirring the dry ingredients in a large bowl. After putting it to the test, I find using a whisk the best tool for this job.
Next, beat the eggs. Again, using a whisk works the best, but using a fork is fine too. Add in the oil and vanilla and stir everything to combine.
Then add the dry ingredients to the wet ingredients and stir to combine.
Next, gently fold the sour cream into the mixture.
Remember not to over-mix! Stir until just combined.
Set the bowl aside.
Finally, make the cinnamon crumble mixture.
This comes together quickly and easily by mixing the cinnamon with the coconut sugar and coconut oil.
Stir it until it starts to clump together.
Layer the batter and the crumble into prepared muffin tins – either greased or lined with parchment paper liners.
Start by adding a heaping tablespoon of the dough followed by a teaspoon of the crumble mixture. Then add another layer of the dough and finish by tipping with more cinnamon crumble.
Pop the muffin tin into the preheated oven and bake until it is golden and the top springs back when lightly pressed.
You can also use a toothpick inserted in the enter. If it comes out clean with only a few tiny crumbles on the toothpick, the muffins are ready.
Make the healthy glaze
This glaze is optional but really adds a decadent touch to these yummy muffins.
The most important thing is to make sure the ingredients are at room temperature for a smooth and even mixture.
Start by stirring together the coconut oil and maple syrup in a small bowl. Add the protein powder and stir again until combined. Finally, add the milk and stir until a glaze forms.
Done! And no powdered sugar in sight. No cream cheese frosting is necessary which saves a ton of empty calories.
I do recommend using the cleanest protein powder possible. Sometimes the ingredients label on protein powder can be sketchy at best. Right now, I recommend Ora “So Lean, So Clean” in Vanilla flavor. This brand only uses organic ingredients with nothing artificial or toxic.
Use room-temperature ingredients! This helps everything to mix together easily and creates a smooth texture.
It is also important to mix the ingredients thoroughly, but not overmix, to prevent the muffins from becoming dense.
- Indulge by sprinkling in a few tablespoons of chocolate chips – a decadent touch!
- Make an apple cinnamon version by dicing some sweet apples, tossing them in a sprinkle of cinnamon, and then folding them into the muffin batter before baking.
- For a nutty flavor and crunchy texture fold a handful of chopped pecans or walnuts into the batter.
- Drizzle with a healthy frosting for an extra indulgent twist.
- Serve them warm out of the oven with a hot cup of spiced coffee or ginger apple tea. A lovely sweet breakfast or snack.
- Enjoy as a dessert after dinner with a dollop of coconut whipped cream and a scattering of fresh berries.
To prevent sticking, be sure to grease the muffin tin or use paper liners. You can also use a non-stick cooking spray, as long as the ingredients align.
You could make this recipe as a quick bread by baking it in a loaf pan. You would need to double the recipe and bake it at 350 for 45 minutes to an hour.
Yes, this recipe is a great option for those with gluten sensitivities or celiac disease.
Storing and reheating
Store these muffins covered, or in an airtight container at room temperature for up to 3 days. They can be stored in the fridge for up to 5 days and kept in the freezer for up to 3 months.
Reheat them by placing them in the microwave for 10-15 seconds or in a preheated oven at 350°F for 5-7 minutes.
More almond flour recipes you’ll enjoy
If you’ve tried my Cinnamon Roll Muffin recipe, please rate it and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!
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Cinnamon Roll Muffins
FOR THE MUFFIN BATTER
FOR THE CINNAMON CRUMBLE
- ⅓ cup fine almond flour
- ¼ cup coconut sugar
- 1 tsp ground cinnamon
- ⅛ tsp fine sea salt
- 2 tbsp coconut oil *melted but not hot
- Start by heating the oven to 400° and lining 9 cups of a muffin tin with parchment paper.
- In a large mixing bowl, whisk together the dry ingredients – almond flour, coconut sugar, baking soda, and fine sea salt. Set the bowl aside.
- In another mixing bowl, beat the eggs. Then stir in the coconut oil and vanilla. Next, gently fold in the sour cream.
- Pour the egg mixture over the dry mixture and stir to just combine. Be sure not to over-mix the batter. Set the bowl aside.
- In a small mixing bowl, stir together all of the cinnamon crumble ingredients until they start to clump together.
- Next, fill the 9 lined muffin cups half full with the batter. Follow with a teaspoon of the cinnamon crumble. Then cover the crumble with more batter to fill the muffin cavity to the edge. Finally, sprinkle the remaining cinnamon crumble mixture on the top.
- Bake for 5 minutes at 400° then turn the heat down to 350° and bake for 13-15 minutes more. Check that the tops spring back when lightly pressed and a toothpick comes out clean when inserted in the center.
- Cool in the muffin tin for 5 minutes then transfer to a wire rack to cool completely.
Instructions for the glaze *optional
- Add the coconut oil and maple syrup to a small bowl and whisk together.
- Add the protein powder and whisk again.
- Pour in the milk and stir until a glaze forms.
- Drizzle the glaze over the top of the muffins.