Cinnamon Bun Muffins
Cinnamon Bun Muffins

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This Recipe

  • Skill Level: Beginner
  • Serves: 9
  • Start to Finish: 2 hours, 20 minutes (2 hours cooling time)
  • Cook: 20 minutes

Nutrition Facts

Amount per serving:
Total Calories: 295
  • 60mg Sodium
  • 21g Carbs
  • 2g Fiber
  • 22g Fat
  • 5.5g Saturated Fat
  • 6g Protein
  • 1mg Iron

Since most cinnamon rolls are at least the size of a softball, it’s hard not to overindulge. These healthy-sized treats satisfy your craving without making you feel like you should hit the gym for an entire day.

Appropriate for: gluten-free, paleo, vegetarian diets


  • For cinnamon topping:
  • 2 tablespoons agave nectar
  • 1 tablespoon cinnamon
  • 1 tablespoon grapeseed oil
  • For muffin mixture:
  • 1 cup blanched almond flour
  • 2 tablespoons coconut flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon celtic sea salt
  • 1/4 cup grapeseed oil
  • 1/4 cup agave nectar
  • 3 eggs
  • 1 tablespoon vanilla extract
  • For frosting:
  • 4 ounces cream cheese, softened to room temperature
  • 3 tablespoons agave nectar
  • 3 tablespoons heavy cream



1. Preheat oven to 350 degrees and line a muffin tin with paper liners. To make cinnamon topping, combine agave, cinnamon, and oil in a small bowl. Set mixture aside.
2. 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 1/4 cup at a time into lined muffin cups. Spoon topping onto muffins. Bake for 8 to 12 minutes, then let cool for 2 hours.
3. Make frosting by combining cream cheese and agave in a medium bowl until well blended. Whip in heavy cream until frosting is nice and thick. Spread over cooled muffins.

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