Why we love these Paleo Muffins
These Paleo Cinnamon Roll Muffins are all the delicious flavor of a cinnamon roll in a much easier to make muffin. They are gluten-free, dairy-free, with nut-free options. Plus, they are simple enough my teens can make them themselves!
Also, these are easy, delicious, and a kid favorite. My kids love the cinnamon crumble in the middle and top, said it reminded them of the inside of a cinnamon roll. These are super tender and have an awesome fluffy texture.
Paleo Muffins in your Lunchbox
We make muffins every week for my kid’s lunchboxes or after-school snacks. Generally, they are more budget-friendly than most store-bought gluten-free muffins or granola bars. Plus, I love being able to actively chose what ingredients go into my kiddos!
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. Also, the reusable containers prevent them from getting smushed.
Other Paleo Muffins you might love:
- Chocolate Paleo Muffins
- Paleo Birthday Muffins
- Paleo Chocolate Chip Muffins
- Paleo Blueberry Lemon Scones or Muffins
- Flourless Chunky Monkey Muffins
- Flourless Chocolate Muffins
Ingredients
These are the ingredients for the muffins as written, but please see the note if you are looking for a nut-free or keto option, as those ingredients will vary!
- Almond flour – I use “super-fine” almond flour to get the best texture. I like this one from Blue Diamond I can get at Sam’s Club or Amazon.
- Lemon juice – I just use bottled lemon juice from the juice aisle. You can also use freshly squeezed.
- Almond milk – I use unsweetened vanilla almond milk. We usually buy Silk brand.
- Tapioca flour – Tapioca is what gives these muffins their nice stretch. I recommend it over arrowroot, if you can. I get mine from the bulk bins at Winco. You can also find it easily on Amazon here.
- Baking powder
- Salt – Just basic iodized salt here!
- Extra light tasting olive oil – This is an olive oil that doesn’t have the heavy “olive” flavor. Be sure to look for “extra light tasting” on the bottle. I can find it at most of my local grocery stores. Or you can use melted coconut oil, melted first then measured.
- Maple syrup – Use 100% pure maple syrup to keep this paleo.
- Egg
- Vanilla – We often can’t afford pure vanilla extract, though that’s ideal. If it’s not accessible to you, vanilla extract is fine.
- Coconut sugar – I get my coconut sugar most affordably from the bulk bins at Winco. When I buy it online, here (1.5 pounds) or here (5lbs, cheaper but in bulk) are the one I get from Amazon.
- Cinnamon
- Coconut oil – I get mine in bulk from Sam’s Club. It’s virgin, cold-pressed, and unrefined.
Paleo Cinnamon Roll Muffins
Ingredients
- 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
Cinnamon Topping
- 1/2 cup coconut sugar
- 1 tablespoon cinnamon
- 2 tablespoons melted coconut oil
Instructions
- 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.
Notes
Wow these are great!! Thanks for the substitution using cassava flour! I’m not a fan of almond flour but sometimes it’s hard to bake with cassava. They came out so great! I really don’t want share😄
These are AMAZING muffins! They are so moist, not crumbly at all. My husband couldn’t believe they were grain free! Will be making these a lot now and will try it out as a coffee cake, too.
These are scrumptious! I haven’t had a cinnamon bun in who knows how long, and I’m glad to have found such an incredible recipe! Perfect for breakfast and dessert, especially paired with black tea or coffee. These are ADDICTING… I just finished our first batch and am already counting down to make them again.
I’m so happy you loved these!! Thank you for the review and enjoy!
Hello, do you happen to know the nutritional facts on these? Thank you!
Unfortunately, I don’t, sorry! I don’t track calories or macros so I don’t have that information to share. Feel free to drop it in the comments if you figure it out and are willing to share! : )
Amazing!! Delicious and easy to make!! We ate 5 within 10 minutes of them being out of the oven! We will definitely be making these again!!
I’ve had this recipe saved forever and finally made them. SO good!! The texture is awesome and they very satisfying and made the house smell amazing.
Mmmmm…I’m so happy you finally dove into these and loved them! I agree – the texture is spot on with these and they smell and taste amazing. Thank you!
OMG these muffins are amazing. So much better than other GF baking I’ve tried. Thank you!
I’m so happy this was a better GF baking experience! I hear you, there are a lot of not-great GF baked goods out there. Glad this one showed you otherwise. Thank you!
I’m not a baker at all but I just had to try these and it was definitely worth it!!!
So simple yet absolutely delicious.
So good and easy to make- I subbed date syrup for maple syrup and brown sugar for coconut sugar since that is what I had on hand and my picky kiddo ate 2 of them for breakfast so you know they’re a hit! Will definitely be making again!!
I’m so glad even the picky kiddo loved them – wahoo!! Love hearing that they will be one you want to make again. Thank you!
These were so yummy and so easy to make!
Just made again. So delicious. Love these so much.
Thank you, these are definitely a favorite in our home too!
Any egg substitutes? Thanks!
I wish I did, but I don’t have an egg substitute for these. I would recommend checking out the egg substitute tips from Unbound Wellness – Michelle has several great egg substitution options to use in your favorite recipes.
This recipe is legit! Family favorite-so delicious and easy to make! Truly all WholeFoodfor7 recipes I have tried are fantastic, easy to follow and family approved!
I love that you found these easy and a family favorite! And thank you for those kind, supportive words – I appreciate that! <3
I think I have died and gone to heaven! First time making these and I was skeptical, but these are SO delicious!!! Fantastic recipe and making this Paleo mama super happy!!! I suggest you make these right away!!!
Why thank you for the rave review! I’m thrilled they were such a win!
If I could insert the drool emoji, it would be here!! My husband’s all time favorite treat was the boxed Cinnamon Streusel cake. Having this delicious and WAY BETTER paleo option is amazing! My whole family loves them. Great to take to a brunch gathering too, loved by all!
Aw, so glad these were a family win – thank you!
My 11 year old made these this morning for breakfast. They were a hit all around!
First, PROPS that your 11-year-old made these, that’s fantastic! And so happy they were a hit, thank you!
These look delicious. We have nut allergies and can’t do cassava flour. I was going to make them with a regular gluten free flour ( bobs 1:1) Would all the other ingredient measurements be the same ?
That’s a great question. Cassava flour is denser I believe than a GF flour blend so I’m not exactly sure how they will swap out – it might be a little more GF flour than cassava, but I haven’t tried it to know for sure.
Every time I make these for family I am asked for the recipe! They are super easy to travel with and now one of our staples for long car trips!
I love that this is a recipe worth asking for, thank you!
JUST made them and half of them are gone. SO GOOD
Wahoo! I’m so happy these were a hit, thank you!
Crazy delicious. I admit I was skeptical when I took these on but boy am I glad I decided to give them a try. They’re easy to make, don’t require a million ingredients you don’t have or won’t use again and they are delicious. Seriously make these muffins
I’m so happy these won you over, thank you!
Per your substitution listed 1 cup of cassava flour replaces the combination of 2 cups of almond flour and 1/2 cup tapioca. Is that correct? Thanks!
Correct. If you are using cassava flour, it is the only flour you use. It’s a pretty dense flour, so you will need less of it and it will make 8-9 muffins instead of the 12. Enjoy!
Oh man… I’ve been gluten-free for 4 years and have missed cinnamon rolls. I’ve tried to make my own gluten-free cinnamon rolls to no avail. These muffins satisfy my cinnamon baked good craving!!! I didn’t have almond milk, so I used oat milk instead. They still turned out great!!
YAY! I’m so happy this brought that flavor back to you! Great to know that the oat milk worked well too. Thank you!
This are simply delicious. I made today, and I ate one right out of the oven. It tastes just like a cinnamon roll, but it was WAY easier to make. I will make these for company!
Company-worthy – I love it! Thank you and so happy you enjoyed this favorite!
I have made this recipe a few times and it comes out perfectly each time! Because I’m a cinnamon fanatic I add a little in the muffin batter too. Seriously, delish! Love having something so tasty be made of ingredients that keep my body happy too.
Yum (dot) com !
Made these as a covid date night activity with the hubs and we couldn’t get enough. They freeze great too! Definitely recommend! 🙌
These are delicious! I first made them while the neighborhood kids were playing at our house and the crew ate the entire batch! They ask me every time they’re here if I can make “those special muffins you let us taste test”.
These remind me of coffee cake but just in a muffin form and better ingredients. I made these a few months ago and they were delicious. Thank you.
These are my kids favorite muffins. They don’t last more than two days in our house. Texture is great and they are the right amount of sweet.
These muffins are absolutely delicious and easy to make! The tapioca flour in the recipe makes them more spongy and fluffy than many of the almond flour muffins out there. They are also the perfect amount of sweet to eat as a snack or alongside eggs for breakfast. I also loved that they can last in the fridge or freezer… although they didn’t last too long around here! 🙂
These are amazing! I haven’t had a cinnamon roll since going gluten free 3 years ago, and I feel like I hit the jackpot with this recipe! A double batch doesn’t last long in our house – we all (my kids, husband and me) love them. Thank you!!
A treat I don’t feel bad serving my family for breakfast. These were good.
Happy you enjoyed them, thank you!
These look delicious! Should I use refined or unrefined coconut oil?
Either works great here, whichever one is most accessible and enjoyed by your family. Enjoy!
These muffins are so delicious!! We have made these several times now, and they turn out great every time. My kids love making these with me, and eat them as quick as they cool.
I’m so happy these were a family win you’ve made several times, thank you!
I’m new to gluten free baking and have made them twice already. They are easy, delicious and the texture is perfect. Wouldn’t change a thing and will definitely make them many times more!
I’m so happy these were a win as you started navigate GF baking! Happy they will be coming to your house again, thank you!
These muffins are so delicious! Both of my kids loved them, and they’re so easy to make!
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Thank you!
So delicious!!!! My kids (and I) just inhaled these way too fast!
Wahoo! Love a good mom win – so glad your family enjoyed these, thank you!
Made these muffins today and they are so good. So easy to make. Will definitely make them again
So happy these were an easy delicious win! Thank you!