One of my favorite readers Courtney recently suggested that I create a gluten free cinnamon roll recipe. She said it would be perfect for Christmas morning. Being smack in the middle of Hanukkah that wasn’t something I had thought about. Thanks Courtney!
So, here’s my little ol’ gluten free Cinnamon Bun Muffin recipe. I hope you all enjoy it during the holidays.
Cinnamon Bun Muffin Topping
Serves: 9 muffins
Ingredients
- 2 tablespoons agave nectar or honey
- 1 tablespoon ground cinnamon
- 1 tablespoon grapeseed oil or palm shortening
Instructions
- To make cinnamon topping, combine agave, cinnamon and oil in a small bowl
- Set mixture aside
Cinnamon Bun Muffin Mixture
Serves: 9 muffins
Ingredients
- 1 cup blanched almond flour
- 2 tablespoons coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon celtic sea salt
- ¼ cup grapeseed oil or palm shortening
- ¼ cup agave nectar or honey
- 3 large eggs
- 1 tablespoon vanilla extract
Instructions
- Combine almond flour, coconut flour, baking soda and salt in a medium bowl
- In a large bowl blend together oil, agave, eggs and vanilla
- Blend dry ingredients into wet and scoop a scant ¼ cup at a time into lined muffin cups
- Spoon topping onto muffins
- Bake muffins for 8-12 minutes at 350°
- Cool muffins for 2 hours then frost with Creamy Cream Cheese Frosting
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