I had a handful of recipes I was considering posting, but as it goes sometimes, something else catches my fancy and I latch on tightly and run with it. Such was the case with this recipe over the past two days.
I'm certain you'll be happy with this it if you enjoy the inspirations for it—cinnamon bun muffins using coconut flour and cinnamon bun muffins using almond flour. Now we have a union of the two flours and what a beauty they make together.
I'm so certain of the goodness of this recipe that I couldn't wait for all the results to come in from recipe testers. Much thanks to everyone who has tested it already in it's various ratios of ingredients (mostly the flours), and please keep the feedback coming. The wonderful thing about having others make your recipes is that you learn some great variations on a theme.
Beth Patterson says
I made these using recipe from your book the healthy coconut flour cookbook. There's no almond flour in that recipe. Mine came out great!! Is there a benefit to using the almond flour? Thanks. Beth P
Erica says
Hi Beth, great to hear! The benefit to adding almond flour is the texture is a bit more like all-purpose (AP) flour-baked muffins.
Beth Patterson says
Thank you! Next time I’ll try that. I will definitely make again! I think I’m gonna try your peanut butter cookie recipe.
Erica says
Sounds good! Would love to know how the cookies go for you 🙂
Naomi LaViolette says
Amazing!!! So good!
Erica says
Thank you!!
Kelly says
I seem to be missing the method for making them? All I see is an ingredients list?
Erica says
Yes, just added it back in. Thanks for flagging that!
Nicole says
I just baked these up today. I'm diabetic so I omitted the honey and used splenda instead. I added a bit of nutmeg to the topping. I have to say these are quite good for almond coconut flour. They are a tiny bit dense but they quickly grow on you. I added finely chopped walnuts to the topping and to the batter. These are very good. I'll be making them again.
Nicole
Erica says
Thanks, Nicole! Nut flours are denser than APF for sure. The coconut flour lightens the density a bit and the moisture from the honey also lightens it. You can add some liquid to make up for the lost moisture from the honey.
Shailee Ramsay says
These are just about the best muffins ever!! Thank you for sharing your amazing recipes 🙂 <3
Erica says
Thanks! Always good to hear 🙂
Lynn says
These muffins were tasty, but really stuck to the paper
Erica says
Yes, I recommend using parchment paper muffin liners or non-stick muffin pans for both coconut flour and almond flour baked goodies.
Tanya says
Hi...am I missing something in the directions? It only mentions the coconut flour. I'm assuming you add the almond flour with it? Thanks.
Erica says
Yes! Thanks. Just added it to step 3.
Leland McQuarrie says
I will have to try these! Thanks
Leland cQuarrie says
I will have to try these! It fits into the Steve Gundry eating plan! Thanks
Laura says
We love these muffins! But 6-8 muffins in not enough for my family of 6. I have not doubled a gluten free/grain free baking recipe ever. Is there any reason I can not double this recipe?
Erica says
You can totally double this recipe 🙂
Amber says
Does anyone know the calories for these muffins? We are trying to figure out our sons calorie intake since coming off a feeding tube. He loves these muffins!!
Caroline Arcand-Wright says
I am new to almond flour, and I use coconut flour somewhat. I tried these muffins and used fine ground almonds ... not flour .... and honestly, they are delicious! These I would make for a buffet, company or breakfast on the run. Also, I used maple syrup, as that is my sweetener of choice.
Erica says
Good to hear!
Alt Food Guy says
These are great too! And I like that I don't use up all of my almond or coconut flour at once too. I actually brought one into work to share and my co-worked said that it a amazing too!
Stephen says
Would palm shortening work in this recipe in place of the butter or coconut oil?
Inga says
I made 8 of these with a single blackberry in the center of each, and they are delicious! Thank you for sharing the recipe!
Question about the calories: Is the calorie count you provided (thank you for that, by the way) for a single serving or the entire recipe?
Erica says
it's per serving and there are 8 servings; thanks!
Christine says
I made these just this morning - delicious! Thank you so much for all the amazing recipes on your site.
Sarah says
Could these be made with flax eggs? I am doing a 21-day elimination diet from my Dr. and I can have everything in this recipe besides eggs. My birthday is next week and I thought this might be a good sweet treat for the day!
Erica says
I've only had luck with flax eggs when the recipe calls for 2 eggs. Beyond that I can't say it would work.
Terri says
I noticed that there is honey used in the cinnamon topping... Isn't that on the high fodmap food list, which should be avoided? Will it be okay to eat on a low fodmap diet?
Elizabeth says
Is the weight or the volume correct for the coconut flour? Because elsewhere on your blog you specify 1/4 = 26g.
I made these awhile ago, and they were delicious, but I don't remember if I weighed the coconut flour!
Erica says
You're right! thanks for letting me know! I just changed. Please email me your address - I'd like to send you a gift!
Michelle says
Thanks for sharing. These are delicious. I'm eating Paleo and I've tried heaps of recipes and they have no match on these, even the ones in the cook book I bought fall short compared to these. I can highly recommend everyone should them 🙂
Bob says
Thank you for posting the recipe. We were looking for a low carb option and these worked out well. (about 6 net grams of carb per muffin) I did use Carys Sugar Free syrup in place of the honey in the Muffin and topping. The recipe made six muffins.
Based on http://recipes.sparkpeople.com/recipe-calculator.asp
Calories 213.0
Total Fat 17.3 g
Saturated Fat 4.0 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 2.3 g
Cholesterol 103.3 mg
Sodium 150.7 mg
Potassium 71.4 mg
Total Carbohydrate 10.4 g
Dietary Fiber 4.3 g
Sugars 0.7 g
Protein 7.7
Charis Bullock says
Just made these this morning. OH, MY GOODNESS!!! These are amazing!! They taste great! I even used plain yogurt instead of coconut milk and they turned out just fine 🙂 Thank you soooo much for the recipe, I'm definitely making these again 😀
Susan says
Great recipe…I made ½ batch, Cinnamon bun muffins this morning, and they were WONDERFUL! Great recipe. The ½ recipe made 24 mini muffins, and were turned out so well I shared with my neighbor. And I just did a preorder on your new book…so keep those ideas and recipes coming…:) A new fan since I just found your recipe today.
Erica says
Thanks, Susan!
Kelly Zarda says
Just made these! They were delicious! Thank you! So glad to have found your website! All of your recipes look amazing!!
Erica says
Thanks! great to hear 🙂 welcome!
Bridget says
Can you substitute anything for the coconut flour?
Erica says
You can use the straight almond flour version of this recipe: https://comfybelly.wpengine.com/2011/07/cinnamon-bun-muffins/
Vanessa says
Delicious and moist! They don't taste at all like gluten free. I used vanilla almond milk, added a lovely sweetness. Also baked 3 mins more because my tins were a bit bigger. Thanks for a fab recipe!
Erica says
You're welcome! (sorry, late to these comments!)
Julianna Waldron says
I just made these awesome morsels. Much to my surprise were absolutely delicious.
Erica says
I"m not surprised 🙂
Darlene Leighton says
Just made these using half honey and half coconut nectar. I also added 1 teaspoon of vanilla and some walnuts. YUM!!!
Erica says
Good to know that you swap with some coconut sugar since it's a great low-glycemic sweetener. thanks!
Liz @ Virtually Homemade says
These look amazing! I can't wait to start using coconut flour for baking!
Charlotte Moore says
I need to try these. I like almond flour much better than just coconut flour. Also glad to see there is no added fat.
Erica says
thanks! you might prefer these: https://comfybelly.wpengine.com/2011/07/cinnamon-bun-muffins/