Gluten Free Cinnamon Bun Muffins

"Here's a gluten free Cinnamon Bun Muffin recipe. I hope you all enjoy it during the holidays. Stay tuned for my Creamy Cream Cheese Frosting recipe later this week! http://www.elanaspantry.com/cinnamon-bun-muffins/"
 
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photo by Elanas Pantry photo by Elanas Pantry
photo by Elanas Pantry
Ready In:
18mins
Ingredients:
11
Yields:
1 batch
Serves:
6-8
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ingredients

  • 2 tablespoons agave nectar
  • 1 tablespoon cinnamon
  • 1 tablespoon grapeseed oil
  • 1 cup blanched almond flour
  • 2 tablespoons coconut flour
  • 12 teaspoon baking soda
  • 14 teaspoon celtic sea salt
  • 14 cup grapeseed oil
  • 14 cup agave nectar
  • 3 eggs
  • 1 tablespoon vanilla extract
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directions

  • Cinnamon Topping.
  • 1. To make cinnamon topping, combine agave, cinnamon and oil in a small bowl.
  • 2. Set mixture aside.
  • Muffin Mixture.
  • 1. Combine almond flour, coconut flour, baking soda and salt in a medium bowl.
  • 2. In a large bowl blend together oil, agave, eggs and vanilla.
  • 3. Blend dry ingredients into wet and scoop a scant ¼ cup at a time into lined muffin cups.
  • 4. Spoon topping onto muffins.
  • 5. Bake muffins for 8-12 minutes at 350°.
  • 6. Cool muffins for 2 hours then frost with Creamy Cream Cheese Frosting (stay tuned for this recipe later this week!).

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Reviews

  1. Yum! Delicious cinnamon gluten free muffins. Good with cream cheese frosting or plain! :)
     
  2. I have made these muffin twice in past 4 weeks. used 6 pack of truvia to control my carb count. add one apple (sliced and cooked with come cinnamon and topped it on muffin before baking) fluffy and amazing thanks for recipe
     
  3. I made these muffins today, I really wanted something a little sweet but also had a taste for some bread and came across this recipe, they turned out perfect with a couple of substitutions, instead of agave I used maple syrup and instead of the grapeseed oil I used coconut oil. Being on a low card diet but not strickly paleo I still tend to go to the paleo sites for recipes and always come up with winners, thank you for this.
     
  4. Yum. And yum again. The nutty taste of the almond flour and the cinnamon. I could not stop eating them! We ate them as is-no frosting. Delicious.
     
  5. Easy! Tasty!
     
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Tweaks

  1. Used maple syrup and coconut oil instead of the agave and grapeseed oil
     
  2. elana has done it again! these muffins are just perfect. i subbed yacon syrup for the agave, and used olive oil because that's all i had. i used the yacon because i am following a candida diet - i haven't had anything this delicious in months! the muffins taste incredible! really like having a delicious indulgent cinnamon bun without all the detrimental ingredients. will definitely be making again.
     

RECIPE SUBMITTED BY

<a href="http://www.elanaspantry.com/"><img src="http://elanaspantry.com/logo.png"></a> <a href="http://www.elanaspantry.com/">Elana's Pantry</a>: Your source for healthy, gluten free recipes using natural and wholesome ingredients. The seeds of <a href="http://www.elanaspantry.com/">elanaspantry.com</a> were planted in 1993 when I formed my first business <a href="http://ecosav.com/" target="_blank">ecosav</a>, an environmental consulting firm, specializing in recycling. One day, at the peak of my business success, I woke up and found myself in my 30’s, living in NYC with a husband, toddler and an infant. What was I doing, I wondered? I felt like a fish out of water. I wanted to raise my boys in a simple environment, similar to the one in which I grew up in Northern California. My husband and I decided a change of scenery was in order and within a year we moved our family to Colorado. When the last box was unpacked, I realized I was going to be a restless stay at home mom. Even though I remained involved in my New York consulting business, I was really looking for a new venture relevant to my life as a mother. In my 20’s I studied ayurvedic cooking. When my son and I were diagnosed with celiac disease, this three-year study came in handy. Celiac disease is an inherited autoimmune disorder triggered by eating gluten. Out of necessity my cooking took on an entirely new dimension as we both went on a gluten-free diet. Unwilling to cook two separate meals each night for my family, I needed to make gluten free food that tasted like regular food. Would I be able to do this well enough to convince my husband to come home for dinner? I threw myself into this culinary challenge and my husband, a tough critic, held nothing back. With much trial and many errors, I developed a gluten free repertoire that tastes delicious. Friends and family now ask for my recipes, even those who are not on restricted diets! While my cooking might not be complex, I appreciate that my food brings people together –those who eat regular food and those who can’t –to break bread in the warmth of my kitchen. I love to make food that is not only good for you, but actually tastes good. This has become a passion for me.
 
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