Gluten-Free Paleo Cinnamon Roll Muffins
Ingredients
Muffins
- 2 eggs
- 1 cup almond flour
- 3 tbsp maple syrup
- 1/2 tsp vanilla
- 1 1/2 tsp cinnamon
- 1 tsp baking powder
- 1 tbsp nut butter
- Optional: add in some collagen or vanilla protein
Cinnamon sugar mixture
- 1/4 cup coconut sugar
- 1 tbsp ghee (melted)
- 1 tsp cinnamon
Icing
- 1 tbsp coconut butter
- 1 tbsp maple syrup
Preparation
Preheat oven to 350°F.
In a bowl, whisk the eggs then add in the rest of the muffin ingredients.
Line a muffin pan with muffin liners.
Add batter about one-third to one-half of the way up in the cups.
In a small bowl, mix together the cinnamon sugar ingredients.
Add the cinnamon sugar mixture to the muffin batter.
Top with the remaining batter.
Bake for 20 minutes.
Icing
Melt the icing ingredients together for 30 seconds.
Stir the mixture and spread or swirl it on top of the muffins.
Tips
Store the muffins on the counter for up to 3 days or in the fridge for 4-5 days.
This recipe makes 6 muffins.
