Gluten Free Cinnamon Roll Muffins
40 minMakes 9 muffins
Gluten-free almond flour muffins with a cinnamon-sugar swirl baked into the batter.
| prepPreheat oven to 350°F / 175°C | |||||
| prepPlace 9 muffin liners in a muffin pan | |||||
| 80 ml coconut oil (melted) | Whisk wet ingredients until smooth | Divide batter among muffin liners | Pipe swirl into batter from center outward | Bake 350°F / 175°C, 20–25 min until golden | Cool on wire rack, frost with icing |
| 160 ml maple syrup | |||||
| 4 eggs (room temperature) | |||||
| 2 tbsp vanilla | |||||
| 250 g almond flour | Mix in dry ingredients until smooth | ||||
| 1 tsp baking soda | |||||
| 1/2 tsp cinnamon | |||||
| pinch of salt | |||||
| 60 ml coconut oil (softened) | Mix cinnamon swirl until creamy | ||||
| 50 g brown sugar | |||||
| 1/2 tbsp cinnamon | |||||
| Refined Sugar Free Icing | |||||
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