We make muffins every week for my kid’s lunchboxes or after-school snacks. I love being able to actively chose what ingredients go into my kiddos! These are easy, delicious, and a new kid-favorite! My kids love the cinnamon crumble in the middle and top, said it reminded them of a cinnamon roll. These are super tender and have an awesome fluffy texture.
I double batch my muffins and then freeze them in single serve Glad or Ziplock reusable containers (from the Dollar Tree). There they are good for a few months, and my kids can put them into their lunches without getting smooshed (and they are perfectly thawed by lunchtime!).
Paleo Cinnamon Roll Muffins
- 1/2 cup unsweetened almond milk*
- 1/2 tablespoon lemon juice can sub vinegar
- 2 cups almond flour
- 1/2 cup tapioca or arrowroot flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup oil extra light olive or melted coconut oil
- 1/4 cup maple syrup*
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup coconut sugar
- 1 tablespoon cinnamon
- 2 tablespoons melted coconut oil
- Preheat oven to 350
- In a small bowl, combine 1/2 cup almond milk with 1/2 tablespoon lemon juice. Set aside while you combine other ingredients. This creates a faux "buttermilk" that really makes a difference in the texture of these, don't skip it!
- In a medium mixing bowl, combine dry muffin ingredients (almond flour through salt, not the cinnamon topping).
- In a small mixing bowl, combine oil, vanilla, syrup, and egg, whisking to combine.
- Add wet ingredients and the almond milk/lemon mixture to the dry ingredients. Stir gently, just until combined (overmixing your muffins will make them flat and dense!).
- Prepare your muffin tin with 12 muffin wrappers or spray with cooking oil to prevent sticking.
- Scoop one heaping tablespoon of batter into each prepared muffin cup. Sprinkle each with 1 teaspoon of the cinnamon topping. Then layer another heaping tablespoon of batter on top of the cinnamon topping in each muffin cup. Finish with one more layer of 1 teaspoon cinnamon topping on top. (Layers should go batter, cinnamon topping, batter, cinnamon topping).
- Bake for 20-22 minutes, until tops of the muffins bounce back when touched.
- Cool on cooling rack for 5 minutes, then enjoy! Stay good on the counter for 3-4 days, in the fridge for about 1 1/2 weeks, or the freezer for up to 3 months.
- You can sub honey for maple syrup, but it will make them more dense. Add two tablespoons more milk to batter to compensate.
- You can use coconut milk or a non-dairy milk for the almond milk, but I recommend using carton coconut milk (not canned), as it is a similar consistency to the almond milk.
- You can use 1 cup cassava flour instead of the almond + tapioca flour in this recipe.