Cinnamon rolls will forever be a breakfast favorite over here. We used to eat those canned Pillsbury cinnamon rolls on holidays. My mom would make extra icing to put on top and you can’t convince me there’s anything better than extra icing. If you’re looking for a healthy way to recreate cinnamon rolls at home but don’t want to go through all the trouble of actually making them- these muffins are your answer. These cinnamon roll muffins are paleo, gluten free, and absolutely delicious
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I love anything with cinnamon + sugar in it. Even just a toasted slice of bread with a little ghee, coconut sugar, and cinnamon on top. Absolutely delicious! Whenever it’s a baked good with cinnamon sugar, it absolutely becomes an automatic favorite. Maybe it’s a little bias on my end towards the flavor but it’s also just so good! The easy 2 ingredient icing on top of these muffins really takes them to the next level.
I swirled the icing on top but you could use a knife and spread it more like a regular icing. Obviously it doesn’t change the taste at all and not swirling it would be easier.
Cinnamon Roll Muffins Recipe Steps:
First, you’ll mix all of the muffin ingredients into a bowl. Whisk the eggs first and add everything else in. The full recipe is below. Mix well with a hand mixer or stand mixer. I love my KitchenAid Mixer so much. I got it as a gift from my husband when we were dating in college and it was seriously one of the most thoughtful, sweetest gifts because I use it so often.
Once the batter is mixed well, you’re ready to add it to your muffin tins. Line 6 muffin cups with liners, spoon the batter until they’re about 1/3 of the way full. You want room for the cinnamon sugar mixture.
In a small bowl, mix the coconut sugar, cinnamon, and ghee concoction. Then spoon enough to fully cover batter into each cup. See the picture below for what it looked like with the cinnamon sugar mixture covering some of the muffins.
Add the rest of the batter on top, bake for 20 minutes. Remove, let cool, and top with the easy 2 ingredient icing. Hope you enjoy these cinnamon roll muffins as much as we did over here!
Other Healthy Muffin Recipes:
Cinnamon Roll Muffins
Paleo, gluten free cinnamon roll muffins make the perfect healthy breakfast. Made with almond flour, eggs, coconut sugar, cinnamon, and so many other goods. A cinnamon- sugar layer that takes these healthy muffins to the next level. Meal prep these on the weekend for an easy, healthy meal prep breakfast. #healthybreakfast #paleomuffins #paleo #glutenfreedessert
Ingredients
Muffins:
2 eggs
1 cup almond flour
3 tbsp maple syrup
1/2 tsp vanilla
1 1/2 tsp cinnamon
1 tsp baking powder
1 tbsp nut butter
*Optional- add in some collagen or vanilla protein
Cinnamon sugar mixture:
1/4 cup coconut sugar
1 tbsp ghee (melted)
1 tsp cinnamon
Icing:
1 tbsp coconut butter
1 tbsp maple syrup.
Method
- Preheat oven to 350F
- In a bowl, whisk the eggs
- Then add in the rest of the muffin ingredients.
- Line a muffin pan with muffin liners.
- Add batter about 1/3-1/2 of the way up in the cups.
- In a small bowl, mix together the cinnamon sugar ingredients.
- Add the cinnamon sugar mixture to the muffin batter.
- Top with the remaining batter.
- Bake for 20 minutes.
- Melt the icing ingredients for 30 seconds, stir, add on top of the muffins.
- You can swirl it or just use a knife to spread it on.
- Store on the counter for 3 days or in the fridge for 4-5.
- Makes 6 muffins.
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