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Cinnamon Bun Muffins {almond & coconut flour}

December 12, 2013 by Erica 50 Comments

Cinnamon Bun Muffins - Comfy Belly

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.

Cinnamon Bun Muffins - Comfy Belly Cinnamon Bun Muffins - Comfy Belly

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.

Cinnamon Bun Muffins - Comfy Belly

Print Recipe Pin Recipe

Cinnamon Bun Muffins {almond & coconut flour}

I make 6 muffins using this recipe batter because I like big muffin tops, but you can spread the batter across 8 muffins. Just reduce the baking time about 5 minutes.
My photos show the topping not getting too deep into the muffin, but if you prefer to have the topping threaded throughout the muffin follow the method I've added in the method below.
For dairy-free use coconut oil in the topping and a dairy-free milk or yogurt in the muffin batter, and for SCD use honey.
Servings: 6 muffins
Calories: 291kcal

Ingredients

Muffin

  • 3/4 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/3 cup coconut milk or other dairy free milk or yogurt
  • 1/4 cup honey or maple syrup

Topping

  • 2 tablespoons ground cinnamon
  • 1/4 cup honey or maple syrup
  • 2 tablespoons unsalted butter, melted (or ghee or coconut oil)
  • 1/4 cup chopped walnuts (optional)
US Customary - Metric

Instructions

Muffins

  • Preheat your oven to 350°F (175°C, or gas mark 4).
  •  Prepare a baking pan with muffin liners.
  • For the muffins, combine coconut flour, almond flour, baking soda, and salt and blend well.
  • Add the eggs, milk, and honey to the dry mixture and blend well by hand, or use a mixer or food processor. Let the batter sit for a few minutes to allow the coconut flour to absorb the moisture.
  • Fill muffin liners about 1/4 of the way with batter.
  • Spoon about a tablespoon of topping over each muffin and then top off each muffin with more batter, about 3/4 of the way filled.
  • Drizzle the remaining topping over each muffin and use a toothpick, fork, or spoon to blend the topping into the batter.
  • Bake for about 24 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
  • Cool and enjoy! Store for a few days at room temperature (covered), seal and store in the refrigerator for a few weeks, or seal and freeze for a few months.

Topping

  • Combine all the ingredients in a bowl and whisk until well-blended.

Nutrition

Calories: 291kcal | Carbohydrates: 32g | Protein: 8g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 115mg | Sodium: 230mg | Potassium: 93mg | Fiber: 5g | Sugar: 24g | Vitamin A: 270IU | Calcium: 74mg | Iron: 2mg
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Filed Under: Breakfast, Dairy Free, Gluten-Free, Lactose Free, Paleo, Snacks, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: almond flour, coconut flour

Previous Post: « Gingerbread Dog Biscuits
Next Post: Orange Cranberry Muffins {almond & coconut flour} »

Reader Interactions

Comments

  1. AvatarKelly

    February 29, 2020 at 6:42 am

    I seem to be missing the method for making them? All I see is an ingredients list?

    Reply
    • EricaErica

      February 29, 2020 at 10:49 pm

      Yes, just added it back in. Thanks for flagging that!

      Reply
  2. AvatarNicole

    October 14, 2018 at 12:14 pm

    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

    Reply
    • EricaErica

      October 14, 2018 at 1:53 pm

      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.

      Reply
  3. AvatarShailee Ramsay

    October 1, 2018 at 4:20 pm

    These are just about the best muffins ever!! Thank you for sharing your amazing recipes 🙂 <3

    Reply
    • EricaErica

      October 2, 2018 at 7:47 am

      Thanks! Always good to hear 🙂

      Reply
  4. AvatarLynn

    September 13, 2018 at 10:25 am

    These muffins were tasty, but really stuck to the paper

    Reply
    • EricaErica

      September 13, 2018 at 7:56 pm

      Yes, I recommend using parchment paper muffin liners or non-stick muffin pans for both coconut flour and almond flour baked goodies.

      Reply
    • AvatarTanya

      April 27, 2020 at 9:11 pm

      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.

      Reply
      • EricaErica

        April 27, 2020 at 10:40 pm

        Yes! Thanks. Just added it to step 3.

        Reply
  5. AvatarLeland McQuarrie

    April 10, 2018 at 4:44 pm

    I will have to try these! Thanks

    Reply
  6. AvatarLeland cQuarrie

    April 10, 2018 at 4:42 pm

    I will have to try these! It fits into the Steve Gundry eating plan! Thanks

    Reply
  7. AvatarLaura

    February 26, 2018 at 9:29 am

    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?

    Reply
    • EricaErica

      February 26, 2018 at 2:40 pm

      You can totally double this recipe 🙂

      Reply
  8. AvatarAmber

    June 9, 2017 at 12:33 pm

    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!!

    Reply
  9. AvatarCaroline Arcand-Wright

    May 26, 2017 at 7:01 am

    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.

    Reply
    • EricaErica

      May 27, 2017 at 7:24 am

      Good to hear!

      Reply
  10. AvatarAlt Food Guy

    February 7, 2016 at 7:45 pm

    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!

    Reply
  11. AvatarStephen

    September 3, 2015 at 11:31 am

    Would palm shortening work in this recipe in place of the butter or coconut oil?

    Reply
  12. AvatarInga

    February 1, 2015 at 7:00 pm

    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?

    Reply
    • EricaErica

      February 1, 2015 at 9:19 pm

      it’s per serving and there are 8 servings; thanks!

      Reply
  13. AvatarChristine

    January 2, 2015 at 10:01 am

    I made these just this morning – delicious! Thank you so much for all the amazing recipes on your site.

    Reply
  14. AvatarSarah

    November 2, 2014 at 4:44 pm

    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!

    Reply
    • EricaErica

      November 5, 2014 at 5:31 pm

      I’ve only had luck with flax eggs when the recipe calls for 2 eggs. Beyond that I can’t say it would work.

      Reply
  15. AvatarTerri

    July 31, 2014 at 6:32 pm

    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?

    Reply
  16. AvatarElizabeth

    June 14, 2014 at 4:22 pm

    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!

    Reply
    • EricaErica

      June 14, 2014 at 5:18 pm

      You’re right! thanks for letting me know! I just changed. Please email me your address – I’d like to send you a gift!

      Reply
  17. AvatarMichelle

    May 9, 2014 at 11:42 pm

    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 🙂

    Reply
  18. AvatarBob

    March 9, 2014 at 9:19 am

    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

    Reply
  19. AvatarCharis Bullock

    March 8, 2014 at 6:31 am

    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 😀

    Reply
  20. AvatarSusan

    February 21, 2014 at 10:53 am

    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.

    Reply
    • EricaErica

      February 21, 2014 at 10:57 am

      Thanks, Susan!

      Reply
  21. AvatarKelly Zarda

    January 26, 2014 at 7:19 am

    Just made these! They were delicious! Thank you! So glad to have found your website! All of your recipes look amazing!!

    Reply
    • EricaErica

      January 26, 2014 at 8:16 am

      Thanks! great to hear 🙂 welcome!

      Reply
  22. AvatarBridget

    January 19, 2014 at 6:11 pm

    Can you substitute anything for the coconut flour?

    Reply
    • EricaErica

      February 11, 2014 at 4:38 pm

      You can use the straight almond flour version of this recipe: https://comfybelly.wpengine.com/2011/07/cinnamon-bun-muffins/

      Reply
  23. AvatarVanessa

    January 11, 2014 at 9:45 pm

    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!

    Reply
    • EricaErica

      February 11, 2014 at 4:36 pm

      You’re welcome! (sorry, late to these comments!)

      Reply
  24. AvatarJulianna Waldron

    December 21, 2013 at 12:09 pm

    I just made these awesome morsels. Much to my surprise were absolutely delicious.

    Reply
    • EricaErica

      December 22, 2013 at 1:51 pm

      I”m not surprised 🙂

      Reply
  25. AvatarDarlene Leighton

    December 13, 2013 at 2:12 pm

    Just made these using half honey and half coconut nectar. I also added 1 teaspoon of vanilla and some walnuts. YUM!!!

    Reply
    • EricaErica

      December 13, 2013 at 8:43 pm

      Good to know that you swap with some coconut sugar since it’s a great low-glycemic sweetener. thanks!

      Reply
  26. AvatarLiz @ Virtually Homemade

    December 13, 2013 at 12:54 pm

    These look amazing! I can’t wait to start using coconut flour for baking!

    Reply
  27. AvatarCharlotte Moore

    December 13, 2013 at 4:53 am

    I need to try these. I like almond flour much better than just coconut flour. Also glad to see there is no added fat.

    Reply
    • EricaErica

      February 11, 2014 at 4:39 pm

      thanks! you might prefer these: https://comfybelly.wpengine.com/2011/07/cinnamon-bun-muffins/

      Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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EricaWelcome! I’m a cookbook author and writer. I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible. One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share the love of health and good food.

You’ll find recipes for digestive health and clean eating. My recipes are some combination of grain free, gluten free, dairy free, sugar free, healthy carbs and low carb. Read More →

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