Grain-Free Cinnamon Bun Muffins

A couple days ago, I re-pinned these awesome cinnamon bun muffins from Elana’s Pantry. They just looked TOO good …

And then today, I was going to make some brownies but couldn’t decide on what recipe to do, remembered these, and decided to give them a go.

I wasn’t going to post the recipe… just link to Elana’s… but I was telling someone the “couple changes” I made, and I realized it was WAY more than a couple. So I figured since they were GREAT I’d record it here the way I did it, for myself so I can do it again the same way in the future. They were so good.

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Grain-Free, Gluten-Free Cinnamon Bun Muffins

Ingredients for muffins:

  • 1 cup almond flour
  • 2 Tbsp coconut flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp cinnamon
  • ¼ cup coconut oil, melted
  • 3 Tbsp honey
  • 3 room temperature eggs (If they are cold, they’ll solidify the coconut oil and make it hard to mix together)
  • 2 Tbsp plain full-fat yogurt
  • 1 Tbsp Vanilla extract

Ingredients for topping:

  • 2 Tbsp xylitol
  • 1 Tbsp cinnamon

Ingredients for frosting:

  • 3 oz. cream cheese
  • 1 Tbsp Truvia (I ran out of xylitol, but I probably would’ve used that if I hadn’t.)
  • 1 tsp vanilla extract

Method:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Combine dry ingredients (almond flour, coconut flour, baking soda, salt, cinnamon) in a bowl.
  3. Whisk together the coconut oil, honey, eggs, yogurt, and vanilla extract.
  4. Combine the wet and dry ingredients.
  5. Scoop the batter into muffin papers. I used my cookie scoop for this and it was almost the perfect amount for 9 muffins. I just had a bit of batter left and divided it among them at the end.
  6. Mix the topping ingredients in a small bowl and sprinkle a bit over each muffin.
  7. Bake 14 minutes, and let cool.
  8. While the muffins are baking, mix the frosting ingredients together well.
  9. When the muffins are cool, spread the frosting on them and enjoy!

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Mmmmm… these were really good with coffee.

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Anneliese got one after dinner. Dessert is a rare treat in our house so she really savored it.

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She even licked the wrapper. She was a bit sad when she asked for more and I told her it was all gone, but she’ll get a nice surprise in the morning. There’s another one left for each of us to have at breakfast.

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SAHM & Navy Wife blogging grain-free real-food recipes, cloth diapering, babywearing, breastfeeding, co-sleeping, crafts, decor, & more.

16 Comments

  1. Esther
    Jan 02, 2013 @ 11:09:14

    these look yumm-i-o! which i shall try – definitely! btw, did you know truvia has a chemical in it? eek! i was disappointed to hear that.

    Reply

  2. Tes
    Jun 23, 2012 @ 07:03:23

    Hi there.
    I’m not sure what you mean by xylitol??
    I’m from the Netherlands, never heard of xylitol
    Is it some kind of sugar or something??

    Reply

    • Kate Koger
      Jul 29, 2012 @ 07:33:43

      Hi Tes – Xylitol is a low GI sugar – it is sugar from Birch Trees. We use it in our baking and you only need half of what the recipe says which is great.

      http://www.xylitol.org/

      Hope you find the link of interest and helpful!

      Reply

  3. Jessica@sewhomegrown
    Jun 12, 2012 @ 15:29:07

    These are the best grain free thing I’ve made yet!! I linked to you from my blog: http://www.sewhomegrown.com/2012/06/cinnamon-bun-grain-free-muffins.html
    My daughter LOVES them, and I even left off the frosting because I didn’t have any cream cheese;)

    Reply

  4. Julie
    Mar 30, 2012 @ 10:56:59

    Any suggestions out there for a substitute for the yogurt? All kinds of dairy intolerances happening over here. Thanks!

    Reply

  5. Katie
    Mar 29, 2012 @ 07:46:37

    I tried making these last night and they were fantastic! Super moist and yummy. I posted a pic on my blog if you’d like to check it out :)

    (Also, the leftover frosting was perfect for dipping strawberries)

    Reply

    • Katie
      Mar 29, 2012 @ 07:48:25

      Sorry, my comment looked like it didn’t go through the first time – you can delete one! :)

      Reply

  6. Katie
    Mar 29, 2012 @ 07:45:21

    I tried making these last night, and they were AWESOME!
    I got 10 out of my batch, and some leftover frosting for dipping strawberries into ;)
    Here’s some pics: http://singlesandpairs.blogspot.com/2012/03/primal-yumminess-yogurt-chicken-recipe.html

    Reply

  7. Judy
    Mar 26, 2012 @ 08:02:39

    Made these two days ago and I was FLOORED at how much like real muffins they are! Every other grain free recipe I’ve used end up as little rocks. I made this exactly to the recipe (which is odd for me LOL) so this time around I’m going to add some shredded apple to the mix and maybe some walnuts. I’ll let you know what happens…but these were awesome!

    Reply

  8. Anna
    Mar 25, 2012 @ 18:26:40

    These.were.fantastic! I doubled the recipe since I knew with 6 of us 9 muffins wouldn’t be nearly enough. It made 16 beautifully rounded muffins. Next time I’ll triple it to make an even 2 dozen. I used melted butter instead of CO, since my eggs were straight from the fridge, and for the topping I used sucanat and cinnamon since I forgot that I had a little bit of xylitol left. We ate them w/o the frosting, just slathered on some butter in the middle ;-) They were wonderful! Definitely one of our favorite and most successful grain free recipes so far. Thanks again!

    Reply

  9. Roxy O
    Mar 20, 2012 @ 16:03:40

    Those cupcakes look yummy! I’m doing the weekly shop tomorrow, I might just pick up these incredients :P only question is though… What gas mark is 350 degrees?

    Reply

  10. Fiona
    Mar 20, 2012 @ 13:12:56

    I was just thinking about what I could bake for some friends coming over tomorrow and these muffins sound great. Thanks for the recipe.

    Reply

  11. Felipe Gregory
    Mar 19, 2012 @ 13:17:33

    Looks very sweet and yummy. Were you able to measure the amount of calories you can get from a single cupcake? I hope the amount is just right for the body.

    -Felipe

    Reply

  12. Philis
    Mar 19, 2012 @ 08:45:51

    Hi Emily, I had seen these on Elana’s website before, but your changes including the icing was what enticed me to make a very small batch this morning. I made additional icing as we like lots of that. Just for the fun of it I used buttermilk in place of yogurt. These were so good, I wish I had made more, but I always test small.

    Thank you for the recipe and I so empathized with your daughter’s disappointment that they were all gone. I have always had a mouthful of GIANT sweet teeth.

    Reply

  13. Sarah
    Mar 18, 2012 @ 10:58:18

    Do you think there’s any way to make these dairy-free? They look amazing and I really want to make them. These might be my new holiday cinnamon rolls.

    Reply

  14. Luis Henry
    Mar 18, 2012 @ 09:33:43

    Lovely recipe. Those photographs make love those buns even more.

    Thanks for sharing.

    -Luis

    Reply

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