Cinnamon Roll Muffins

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.

Course Breakfast, Dessert, Snack

Cuisine American

Prep Time 20

Cook Time 18

Cooling time 5

Total Time 43

Servings

Calories 539kcal

Author Sharon Rhodes

Equipment

Ingredients

FOR THE MUFFIN BATTER

2 cups fine almond flour
¼ cup coconut sugar
½ tsp baking soda
¼ tsp fine sea salt
3 eggs *room temperature
¼ cup coconut oil *melted but not hot
1 tsp vanilla
½ cup sour cream

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

FOR THE GLAZE *optional

2 tbsp coconut oil *melted but not hot
1 tbsp maple syrup
½ scoop vanilla protein powder
1 tbsp milk of choice

Instructions

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.

Video

Notes

Expert tips

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.

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.

Nutrition