wholefood for 7 logo

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!).

5 from 17 votes

Paleo Cinnamon Roll Muffins

Servings 12 muffins
Author Autumn @wholefoodfor7


  • 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


  1. Preheat oven to 350
  2. 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!
  3. In a medium mixing bowl, combine dry muffin ingredients (almond flour through salt, not the cinnamon topping).

  4. In a small mixing bowl, combine oil, vanilla, syrup, and egg, whisking to combine.
  5. 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!).

  6. Prepare your muffin tin with 12 muffin wrappers or spray with cooking oil to prevent sticking.
  7. 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).

  8. Bake for 20-22 minutes, until tops of the muffins bounce back when touched.

  9. 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.

Recipe Notes

*SUBSTITUTIONS: Recipe is written with my prefered choice of ingredients that will yield the best results, but if needed, here are some other options.
- 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.


  1. 5 stars
    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

  2. 5 stars
    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!

  3. 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!

  4. 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.

  5. 5 stars
    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!

  6. 5 stars
    JUST made them and half of them are gone. SO GOOD

    • Wahoo! I’m so happy these were a hit, thank you!

    • 5 stars
      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!

  7. 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!

  8. 5 stars
    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!

  9. 5 stars
    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!

  10. 5 stars
    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.

  11. 5 stars
    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! 🙌

  12. 5 stars
    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”.

  13. 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.

  14. 5 stars
    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.

  15. 5 stars
    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! 🙂

  16. 5 stars
    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!!

  17. 5 stars
    A treat I don’t feel bad serving my family for breakfast. These were good.

    • Happy you enjoyed them, thank you!

  18. 5 stars
    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!

    • 5 stars
      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!

  19. These muffins are so delicious! Both of my kids loved them, and they’re so easy to make!

  20. Excellent web site you have here.. It’s difficult to find quality writing like yours nowadays. I seriously appreciate people like you! Take care!!

    • Thank you!

  21. 5 stars
    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!


Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating