Paleo Cinnamon Roll Muffins

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

Servings 12 muffins
Author Autumn @wholefoodfor7

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

  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.