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.
Cinnamon Bun Muffins {almond & coconut flour}
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)
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.
I seem to be missing the method for making them? All I see is an ingredients list?
Yes, just added it back in. Thanks for flagging that!
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
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.
These are just about the best muffins ever!! Thank you for sharing your amazing recipes 🙂 <3
Thanks! Always good to hear 🙂
These muffins were tasty, but really stuck to the paper
Yes, I recommend using parchment paper muffin liners or non-stick muffin pans for both coconut flour and almond flour baked goodies.
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.
Yes! Thanks. Just added it to step 3.
I will have to try these! Thanks
I will have to try these! It fits into the Steve Gundry eating plan! Thanks
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?
You can totally double this recipe 🙂
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!!
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.
Good to hear!
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!
Would palm shortening work in this recipe in place of the butter or coconut oil?
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?
it’s per serving and there are 8 servings; thanks!
I made these just this morning – delicious! Thank you so much for all the amazing recipes on your site.
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!
I’ve only had luck with flax eggs when the recipe calls for 2 eggs. Beyond that I can’t say it would work.
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?
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!
You’re right! thanks for letting me know! I just changed. Please email me your address – I’d like to send you a gift!
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 🙂
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
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 😀
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.
Thanks, Susan!
Just made these! They were delicious! Thank you! So glad to have found your website! All of your recipes look amazing!!
Thanks! great to hear 🙂 welcome!
Can you substitute anything for the coconut flour?
You can use the straight almond flour version of this recipe: https://comfybelly.wpengine.com/2011/07/cinnamon-bun-muffins/
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!
You’re welcome! (sorry, late to these comments!)
I just made these awesome morsels. Much to my surprise were absolutely delicious.
I”m not surprised 🙂
Just made these using half honey and half coconut nectar. I also added 1 teaspoon of vanilla and some walnuts. YUM!!!
Good to know that you swap with some coconut sugar since it’s a great low-glycemic sweetener. thanks!
These look amazing! I can’t wait to start using coconut flour for baking!
I need to try these. I like almond flour much better than just coconut flour. Also glad to see there is no added fat.
thanks! you might prefer these: https://comfybelly.wpengine.com/2011/07/cinnamon-bun-muffins/