cinnamon bun muffins
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 Toppingprinter friendly
2 tbsp agave nectar
1 tbsp cinnamon
1 tbsp grapeseed oil
2 tbsp agave nectar
1 tbsp cinnamon
1 tbsp grapeseed oil
- To make cinnamon topping, combine agave, cinnamon and oil in a small bowl
- Set mixture aside
Muffin Mixtureprinter friendly
1 cup blanched almond flour
2 tbsp coconut flour
½ tsp baking soda
¼ tsp celtic sea salt
¼ cup grapeseed oil
¼ cup agave nectar
3 eggs
1 tbsp vanilla extract
1 cup blanched almond flour
2 tbsp coconut flour
½ tsp baking soda
¼ tsp celtic sea salt
¼ cup grapeseed oil
¼ cup agave nectar
3 eggs
1 tbsp vanilla extract
- 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
Makes 9 muffins