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.
Comfy Belly
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)
Method
- 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.
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those look amazing!
Oh dear God, I cannot wait to try these!
Thank you! I think I will make these for my Demarle party on Tuesday, but not until I try them out tomorrow morning. Yum, yum!
Yum! Glad you posted this, I forgot all about making SCD cinnamon rolls, can’t wait to wake up and bake some! Best thing I made while on SCD!
I like this – looks yummy. Thanks.
Aw man – where’s the share button, I wanted to share this, I guess I’ll link it.
Faith, I was just thinking the same thing!
Guess I’ll just have to make ‘em and share ‘em
That is, if I don’t eat them all first.
Thanks Faith – just noticed that the plugin I use just added an updated feature that adds the “share” button. Next time.
These look absolutely amazing!
They’re in the oven now… can’t wait to try!
Could I use coconut flour instead of the almond flour? Would they still turn out the same? Or would I use less of the coconut flour?
not sure – you could take the vanilla cupcake recipe and use the cinnamon topping with it.
Thanks – I did cut n paste to share this. It looks to yummy not to.
Wow, these look amazing! I’d love to make them for my diabetic hubby, what could I use to replace the honey with that would not raise his BS so much?
I just made them and I am not allowed to have sugar so I mixed 2 small packets of stevia with some water to make a liquid. I didn’t measure the water but it was about a tablespoon per packet. I also added a touch more yoghurt. I did this using only a half recipe so if doing the whole recipe you will need to double this. I also mixed a few unsalted cashews in with the cinnamon center and put a few more on the top. This is the first recipe using non wheat flour and no sugar that actually tastes good. Hope this helps.
I recall some folks using glycerin and stevia to sweeten baked items. Can anyone chime in here to confirm that it does indeed work in baked stuff? thanks!
Stevia works well in combination with other sweeteners like erythritol, xylitol, honey, etc. I haven’t tried glycerin because it has quite an aftertaste and it’s not much in carbohydrates than sweeteners made from sugar. Hope that helps!
I don’t care how hot it is outside – I have to go make these. Thanks for another wonderful recipe!
Wow- this looks great! I won’t be turning on my oven until September, I expect, but this recipe will be going with us when we vacation in the mountains next month!
With all my experimenting, I have a bunch of different kind of flours that I want to use up before buying more Almond meal.
Does anyone have any recommendations on how to modify this recipe to use Oat or Spelt flour? Or a combination of oat, spelt, coconut, brown rice?
Thanks!
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I just made these, but I had to use the vanilla cupcake recipe as I’m out of almond flour (!)
DELICIOUS!
I wish you could smell my kitchen right now
I posted about it and linked back to you for both recipes – I hope that is ok?
Yes – thanks!
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these look fantastic. . . like, i wish it were morning right now so i could make and eat them for breakfast!
what would you use to replace the yogurt if that was an issue? these look awesome! drooling over here!
they are awesome! subs: sour cream, creme fraiche, and I think someone even used just milk.
I’m on a slow-carb diet that doesn’t allow any use of sugars (honey and artificial included in that ban). Would these be okay without that ingredient?
Hi Theresa,
I think you could add apple sauce instead. I might try that for next time
Fee
Hi there,
Have just come across your site and are very excited. I made these delicious muffins last night and they were to die for. Batter only stretched to make 9 and was a little short on the cinnamon syrup so might double that for next time. Will make these again. Thank you
Fiona
Brisbane, Australia
These were great! They taste like heaven.
I agree!
I just made these with coconut milk instead of yogurt and melted bacon grease in place of the butter – delicious!
Delicious! Everybody, even the picky hubby loved these.
How many will this make?
I did half the recipe and it made 5 muffins. So probably 8-10 total.
I just made these with applesauce instead of yogurt and 3/4 almond flour to 1/4 coconut flour. They came out great. Thanks for a new recipe to add to my repertoire.
ok, I need to try them with applesauce too!
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Made them today, taste amazing! So light and moist! Thanks for a great recipe!!!
Just made the recipe yesterday. Instant classic! Instant favorite in our house! I am on a low carb version of SCD/GAPS. Did not add any honey and still delicious! For the topping, just mixed ghee, cinnamon and added hazelnut flour from Bob’s Red Mill together. Didn’t use muffin tins either. Just placed batter on parchment paper of baking tray. Picture posted on my Facebook page got raves! Thank you for posting! Always enjoy your recipes!
Thanks. Feel free to post your picture here too!
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I just found your website last night and made these this morning. They are amazing! What an awesome recipe, thank you!
thanks. yes, they have turned out to be quite popular
Absolutely LOVE these!!! I just made them with subbing applesauce for the yogurt and 2 chia ‘eggs’ for the eggs. Aside from them being a little undone in the center(starving little girls rushed me to get them out of the oven!) They are a new ‘special occasion’ favorite!!!!! thank you for sharing this recipe.
i am wondering if hazelnut flour would be okay to use in addition/substitution for almond flour? does it cook the same? i have enough of each flour to complete the recipe!
Yes, it bakes pretty much the same – just a slightly different flavor.
I recently made Sinful Cinnamon Cakes and linked to this recipe of yours- which look so cozy and delicious! I want to make them right now with a cup of tea.
http://www.thealmondflower.com/2011/11/sinful-cinnamon-cakes.html
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These are absolutely delicious! I made one small change and did equal parts cinnamon and nutmeg. It takes a lot not to want to eat these all in one sitting!
absolutely amazing…yummmmmmm
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I made this yesterday and it was delicious. I used half yogurt/half homemade applesauce, maple syrup instead of honey, added 1 sliced apple and 6oz blueberries and turned it into a loaf (cooked it all in a 9×5 pan instead of muffins). it took about 50mins for most of it to cook, then i had to cover it with foil and cook it again for another 30mins…..it turned out soooo good! actually i found out the best way to eat it would be a slice under some vanilla yogurt and topped with strawberries. its like a shortcake
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I have to comment on this recipe. We recently switched to the primal diet (about 5 months ago) and I came across this blog via Pinterest. This recipe made my primal-skeptic of a husband say “that’s even better than non-primal muffins… when are you going to make more” and my not-so-verbal toddler said “yummy yummy c’est bon”.Definitely try this recipe. I had to increase the temp to 350.
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Wow, I was really impressed how well these turned out. Delicious!!! I even put a little marmalade in the topping because I ran out of honey. Thanks!!
I added a little vanilla extract. These are amazing! Just the right amount of cinnamony sweetness. Definitely a keeper.
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Would brown rice flour be alright to use in this recipe? I really want to make these in the morning but brown rice flour is all i got in my pantry.
Amazing recipe! Making these two day in a row! thanks
Ok, just made these. They are ridiculously good!! I have been wanting a nice piece of coffee cake and found this recipe very satisfying!
Thank you, once again, Erica!
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My family & I love these muffins! Have made them several times now. I really like the results of almond flour better than coconut flour. The texture of these is just like some coffee cake & muffin recipes I remember from the old days of cooking with wheat flour. I’m going to use the batter recipe to make blueberry muffins and see how that turns out.
Okay I really need to learn to read. I made these, but spread it out over a 12-muffin tin instead of 8-10. Oops! I wondered why they looked so small. Oh well. I’m sure they will taste great. The house smells amazing! Thanks for all you do!
Thanks! they do smell great thanks to the cinnamon.
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I made the cinnamon bun muffins yesterday….I love them! My husband loves them. For the honey it called for…I added a little bit of maple syrup to the 1/4 cup honey and for the topping I added 1 TBS maple syrup to the 3 TBS of honey. Hey why not mix the 2 flavors together? Came out awesome!!
OK…I just made these! First of all, they smell amazing!
I couldn’t resist and had to have one BEFORE my dinner.
Oh. My. Goodness. These are unbelievable. The best thing I have made since learning how
to cook with almond flour. Seriously. No, really! LOL
I used maple syrup in the batter and raw honey in the topping, along with walnuts.
Wow, is all I can say.
I made this this morning for a bake sale, they are delicious! And the baked goodness aroma in the house…amazing! And a great gluten free option! But I do need to make a few changes next time, maybe use some stevia or xylitol,to reduce the caloric load….I used plain non fat yogurt, but maybe some apple sauce also? I doubled the recipe and didn’t quite get 16 muffins = cal 340, carbs 25, fat 23, protein 11, sodium 200, sugar 17. That’s definitely a meals worth of nutrition! Does anybody think these would be good with bananas…sort of a banana foster muffin? Maybe mashed banana as sweetener in batter instead of honey/maple syrup? OMG, I think I might have just brainstormed a master piece…lol!
I made this just now! They came out of the oven about 10 minutes ago and I’ve already eaten two. That’s how good they are!!!
I am diabetic so I always substitute ingredients. For the muffin, I used 3/4 cups Danone Peach Yogurt (sweetened with Sucralose) and skipped the honey. And for the topping, I used E.D. Smith syrup (also sweetened with Sucralose) instead. Sweet enough for me and smells heavenly. Thank you!
you’re welcome! great subsitutions! thanks for sharing what worked.
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