Description
These gluten free dairy free cinnamon roll muffins are fluffy, warmly spiced, and easy to bake. Swirled with cinnamon sugar and optionally topped with a sweet glaze, they’re the perfect brunch or breakfast treat.
Ingredients
2 cups gluten free 1:1 baking flour
1/2 cup coconut sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup unsweetened almond milk
1/3 cup melted coconut oil
2 large eggs
1 teaspoon vanilla extract
1/3 cup coconut sugar
1 tablespoon ground cinnamon
1 tablespoon melted coconut oil
1/2 cup powdered sugar
1 tablespoon dairy free milk
1/4 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
2. In a large bowl, whisk together the gluten free flour, coconut sugar, baking powder, salt, and cinnamon.
3. Add almond milk, melted coconut oil, eggs, and vanilla extract. Stir until just combined.
4. In a separate bowl, mix the cinnamon swirl ingredients.
5. Fill muffin cups halfway with batter. Add a small spoonful of swirl, then top with remaining batter. Add more swirl on top and use a toothpick to swirl.
6. Bake for 18–20 minutes, until a toothpick comes out clean. Let cool 5 minutes before transferring to a wire rack.
7. For glaze, mix powdered sugar, milk, and vanilla. Drizzle over cooled muffins if desired.
Notes
Let muffins cool completely before glazing.
Use silicone liners to avoid sticking.
Don’t overmix the batter—this keeps the texture fluffy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: gluten free, dairy free, cinnamon roll, muffins