Paleo Cinnamon Muffins

I’ve made these Paleo cinnamon muffins more times than I’d like to admit this month. I love this grain-free cinnamon muffin recipe because it’s so easy, only take 25 minutes and is squeaky clean. Compared to your other options, anyway! And when they’re warm right when they come out of the oven.. You’re going to see why they’ve been on my favorites lists lately.

Ever since I made blueberry muffins a few weeks ago, I’ve been on a bit of a muffin bender. These Paleo cinnamon muffins are my current fave. The reason I’ve been making muffins way more consistently than I ever have before isn’t really even for me. But instead for my beer and burger loving boyfriend.

I discovered after making the first batch of Paleo muffins that when they’re around, he’ll opt for them instead of less than ideal breakfasts or snacks. So, yeah. If all it takes is me making some quick Paleo cinnamon muffins in all of a half hour to keep him from choosing McDonald’s breakfast burritos, I’m going to do it.

The obsessive muffin baking continues! This week I tackled a family breakfast favorite, cinnamon muffins with crumb topping. I’m so pleased with how these turned out. I just used my basic muffin recipe with a few tweaks here and there to make for a richer taste. They turned out amazing, the kids gobbled them up and have asked me every morning if I can make more, I can’t resist their pathetic little faces so I have been whipping these paleo cinnamon muffins up non-stop. Some days I feel like I never leave the kitchen:)

Are you ready for the best paleo cinnamon muffin recipe that has ever come out of my kitchen (actually it’s the best cinnamon muffin to come out of my kitchen!)?

For the Muffins:

  • 1.5 cups Almond Flour
  • 1/2 cup Tapioca Flour
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/4 cup Coconut Sugar
  • 2 tbs Coconut Oil, melted
  • 2 Eggs
  • approx 1 cup Coconut Milk (or other dairy-free milk)

For the Topping:

  • 3/4 cup Coconut Sugar
  • 1 tbs Cinnamon
  • 1 cup Pecans, chopped
  • 3 tbs Coconut Oil, melted


  1. Preheat oven to 350 F. Place muffin liners in a standard 12-cup muffin tin.
  2. Mix together the dry ingredients for the muffins.
  3. Crack the 2 eggs into a measuring cup, whisk with a fork, and then fill up to the 1.25 mark on the measuring cup with your choice of dairy-free milk.
  4. Add the 2 tbs of coconut oil and mix.
  5. Add the wet ingredients into the dry and mix JUST until everything is wet.
  6. Mix together all of the ingredients for the topping.
  7. Add half of the topping ingredients into the muffin mix and fold in gently. It can be kind of swirly, no need for it to be entirely mixed.
  8. Scoop into prepared liners, filling about 3/4 full.
  9. Sprinkle the remaining topping on the muffins.
  10. Bake for 22-24 minutes. A toothpick in the center should come out mainly dry, but you might get some of the gooey center so try to check it slightly off-center.

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