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
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.
- 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.
- Coconut oil – I get mine in bulk from Sam’s Club. It’s virgin, cold-pressed, and unrefined.
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.