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Cinnamon Bun Muffins {almond & coconut flour}

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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

Cinnamon Bun Muffins {using 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.

Muffin Ingredients

  • 3/4 cup (72 g) almond flour
  • 1/4 cup (26 g) coconut flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/3 cup (79 ml) coconut milk or other dairy-free milk or yogurt
  • 1/4 cup (59 ml) honey or maple syrup

Cinnamon Topping Ingredients

  • 2 tablespoons ground cinnamon
  • 1/4 cup honey (or other sweetener)
  • 2 tablespoons unsalted butter, melted (or use ghee or coconut oil)
  • 1/4 cup chopped walnuts (optional)

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

 

Method

  1. Preheat your oven to 350°F (175°C, or gas mark 4).
  2. Prepare a baking pan with muffin liners.
  3. Combine the almond flour, coconut flour, baking soda, and salt and blend well.
  4. Add the eggs, milk, and maple syrup to the flour mixture and mix until well-blended. Let the batter sit for a few minutes to allow the coconut flour to absorb moisture.
  5. Fill muffin liners about 1/4 of the way with batter.
  6. 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.
  7. Drizzle the remaining topping over each muffin and use a toothpick, fork, or spoon to blend the topping into the batter.
  8. Bake for about 24 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
  9. Store and cover for a few days at room temperature, keep in the refrigerator for a week or so, or seal well and freeze for a few months.

Servings: 8

 

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Comments

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

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

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  5. 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

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

    Reply

  8. 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

  9. 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 😀

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  10. 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

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  11. 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 🙂

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  12. 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

  13. 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?

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  14. 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!

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  16. 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

  18. 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!

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  19. 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

  20. 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!!

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  21. 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

  26. 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

    • 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

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