Call these what you want: cinnamon bun muffins, cinnamon muffins, cinnamon rolls. The bottom line is, they are gluten-free and contain a lot of cinnamon. I thought I had posted this recipe eons ago, but when a reader mentioned cinnamon bun muffins recently and I went to look for it, I couldn’t find it.
I haven’t made these muffins in quite a while, but they are so good, and they were one of the first muffin recipes I made when we started the SCD diet way back when (probably in 2006). A sweet, cinnamon-like aroma fills your home when you bake these. It’s quite intoxicating if you like cinnamon.
This recipe is inspired by the Cinnamon Coffee Cake recipe from Lucy’s Specific Carbohydrate Diet Cookbook, with several changes along the way. We prefer no raisins and walnuts in the batter, and some of us prefer walnuts on top instead of almonds – and sometimes, no nuts at all. I eliminated the butter in the batter, and one other thing I sometimes do, that is not SCD legal, is use maple syrup instead of honey. But they taste great either way. So, your choice. And if you prefer baking with coconut flour, you might prefer this version of cinnamon bun muffins.
Also, I like to use a generous amount of topping, inside and on top of the muffin. It gives the muffin an authentic cinnamon-bun taste. Again, your choice. If you don’t want as much topping, just make half the amount of topping my recipe calls for.
Cinnamon Bun Muffins
Muffin Ingredients (makes 8-10 muffins)
- 1/2 cup of yogurt
- 1/4 cup of honey (or maple syrup)
- 2 eggs
- 2 1/2 cups of blanched almond flour
- 1/4 teaspoon of sea salt
- 1/2 teaspoon of baking soda
Cinnamon Topping Ingredients
- 2 tablespoons of ground cinnamon
- 4 tablespoons of honey (or maple syrup)
- 2 tablespoons of unsalted butter, melted (ghee or coconut butter will work too)
- 1/4 cup of chopped walnuts (optional; or other nut)
- Preheat oven to 310 degrees F.
- Combine all the wet muffin ingredients into a bowl and blend well with a spoon.
- Add the dry muffin ingredients and blend well with a spoon.
- Place cupcake liners in a baking pan, and fill the liners halfway with batter.
- Blend all the topping ingredients well.
- Add about a tablespoon of topping to the center of each muffin.
- Now put another scoop of batter on top of each muffin until the batter just about reaches the top. Add nuts now if your adding them to the top of the muffin.
- Evenly distribute the remaining topping over the top of each muffin. Optionally, use a toothpick to poke at the top of each muffin to allow some topping to drip into the batter.
- Bake for about 25 minutes, or until a toothpick placed in the center of a muffin comes out clean and the tops are starting to brown.
- Cool and enjoy!
- Store for a few days covered, or in the refrigerator for 2 weeks.