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
![paleo, gluten free cinnamon roll muffins with an easy swirled icing on top.](https://choosingbalance.com/wp-content/uploads/2020/01/Cinnamon-Roll-Muffins-630x266.png)
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.