Paleo Snickerdoodle Muffins
I don’t know about you but I could eat snickerdoodle flavored breakfasts/desserts year round. It’s just beginning to be fall but I’m just fast forwarding to winter recipes with these paleo snickerdoodle muffins. I mean- how can you go wrong with cinnamon and sugar in any form?! These + some greek yogurt make the best easy breakfast!
How To Make The Muffins:
These muffins are incredibly easy to make. They don’t take long to come together and you basically just throw the ingredients in a bowl and mix everything. First, you whisk your eggs. Then you seriously just add the rest of the ingredientes (listed below) in and mix it all with a hand mixer or immersion blender.
You’ll pour the batter into the muffin tins, filling them up about 3/4 of the way. Add to the oven and bake for 20 minutes. Remove and top with an easy cinnamon sugar mixture and then place back in the oven for 2 minutes. Remove and they’re good to go!
I like to make small batch recipes over here because 6 muffins will normally last me about a week. If you’re feeding a family, I’d recommend doubling the recipe.
Why Coconut Sugar Instead of White Sugar?
In this recipe, I used coconut sugar to sweeten the muffins and give them the perfect sweet touch. In most of my recipes, I use coconut sugar in place of regular, white sugar. First up, what the heck is coconut sugar? Do coconuts have sugar? It’s actually the dehydrated sap of the coconut palm. I like coconut sugar because it has a lower glycemic index than regular sugar. That means it doesn’t raise blood sugar as quickly as regular sugar. It also has more minerals than regular sugar.
At the end of the day, sugar in general isn’t the best thing for you. But whenever I’m going to have sugar, I prefer coconut sugar!
Why Collagen?
In this recipe, I added a tbsp of collagen to the batter. I like to add it because it gives the muffins extra protein which helps keep me full longer. In addition to just regular protein though, I like collagen because I think personally it helps a lot in my diet. I run a lot and really try to take care of my bone/joint health. Since I started taking collagen, I feel like I am less sore and don’t get as many aches and pains. I’m not a doctor so definitely do your own research but I think there are lots of benefits to adding collagen to your diet!
This vanilla flavor adds a great taste to the muffins and doesn’t change the texture at all. You can substitute whatever your favorite vanilla protein is.
How To Store The Muffins:
They keep for 4-5 days in the fridge. Reheat or eat cold.
Other Paleo Breakfast Recipes:
Shop The Recipe:
Paleo Snickerdoodle Muffins
These healthy, paleo, gluten free muffins are so tasty and easy to make! The snickerdoodle flavor is such a classic and so perfect in muffin form. A great healthy breakfast option. Also a good easy meal prep breakfast!
Ingredients
Muffins:
2 Eggs
1/2 cup almond flour
2 tbsp coconut flour
1/4 cup coconut sugar
1 tbsp ghee softened
1 tbsp vanilla protein (I used Ancient Nutrition Vanilla Collagen)
1 tsp cinnamon
1/2 tsp baking powder
Topping:
1/4 tbsp cinnamon
1/2 tbsp coconut sugar
Method
- Preheat oven to 350F
- In a bowl, whisk the eggs then add in the rest of the muffin ingredients. Mix well
- Line a muffin tin with muffin liners. Add batter about 3/4 of the way up each cup.
- Add the muffins to the oven and bake for 20 minutes.
- Remove and top with the cinnamon sugar combo. You just sprinkle it over the top of the muffins.
- Put them back in the oven to let the topping caramelize for 1-2 minutes.
- Remove and enjoy!
- Makes 5-6 muffins
