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Cinnamon Bun Muffins

Cinnamon Bun Muffins


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.


  • Recipe provided by

Nutrition Information

Per serving: 295 kcal cal., 22 g fat (5.5 g sat. fat), 60 mg sodium, 2 g fiber, 6 g pro., 1 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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