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Move over Cinnabon, there’s a new roll in town, and they’re gluten free!
Okay, I’m not gluten free….by any means. But I am lazy. And was craving cinnamon rolls. And did NOT want to walk half a block to the store to buy yeast. Thus, these cinnamon roll muffins were born! You’re welcome, gluten eaters and non alike.
Laziness is truly the mother of all great inventions and great these muffins are. Not to mention, they’re pretty adorable.
Just because they’re gluten free does not mean they taste like cardboard. Instead, they’re fluffy and moist texture thanks to the coconut flour and bananas. Not to mention, there’s a ripple of cinnamon filling in the center sweetened without any refined sugar.
Roll out of bed and enjoy a few of these Cinnamon Roll Muffins with yogurt and fruit for tasty breakfast.
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Recipe:
Makes 10-12 Muffins
Muffins:
250 g - Bananas*
6 - Large Eggs
42 g - Honey - I used Nature Nate's
42 g - Coconut Oil - Melted
75 g - Coconut Flour
1 tbsp - Apple Cider Vinegar
1 tsp - Vanilla Extract
½ tsp - Cinnamon Extract - Optional
¾ tbsp - Ground Cinnamon
¼ tsp - Salt
½ tsp - Baking Soda
1 tsp - Baking Powder
Cinnamon Filling:
70 g - Unsweetened Apple Sauce
16 g - Coconut Sugar
1 tsp - Cinnamon
Cinnamon Sugar Topping:
16 g - Coconut Sugar
1 tsp - Cinnamon
Swirl:
16 g - Coconut Butter*
5 g - Honey - I used Nature Nate's
1/2-1 tbsp - Water
Instructions:
Preheat oven to 375F.
In a high-speed blender, add bananas, eggs, honey coconut oil, apple cider vinegar, vanilla extract, and cinnamon extract. Blend until completely smooth.
In a bowl, mix together coconut flour, cinnamon, salt, baking soda, and baking powder.
Add wet ingredients to dry. Mix until well combined. Do not over-mix.
Allow mixture to sit on the counter for 5-10 minutes. While you’re waiting, make the cinnamon filling. In a small bowl, stir together cinnamon filling ingredients.
Line a muffin tin with paper liners. Portion out half the batter into them. Add a layer of the cinnamon filling. Top with remaining batter.
Place muffins in the oven for 15-17 minutes. While you’re waiting, mix together cinnamon sugar topping ingredients. When the muffins have risen and are beginning to brown, remove from the oven and sprinkle cinnamon sugar over them. Return to the oven and bake for an additional 5 minutes or until a toothpick comes out clean.
Remove the muffins from the oven. When cool enough to touch, transfer them to a wire rack and allow to cool completely.
Transfer the muffins to the freezer for 20 minutes*.
While waiting, mix together the coconut butter, honey, and water. Microwave the mixture for 10 seconds. Stir until completely combined. Transfer coconut butter mixture to a squeeze bottle or piping bag with a small tip.
Remove muffins from the freezer. Working slowly, draw swirls on the muffins.
These are best enjoyed the day of, but can be stored in the fridge for up to 5 days.
*Notes:
- The spottier and more brown you bananas are, the sweeter they will be.
- Make sure to use coconut butter NOT coconut oil for the swirl.
- Placing the muffins in the freezer will allow the coconut butter to stick to them
Looking for something for something else sweet for breakfast? How about these Carrot Cake Breakfast Cookies?
