Cinnamon Swirl Muffins

These Cinnamon Swirl Muffins are grain-free, gluten-free, dairy-free, paleo-friendly, and ready in about 40 minutes (including baking and cooling times)! They’re sweetened with 100% pure maple syrup and are so warm and fluffy, they’ll turn just about anyone into a morning person! {Grain-Free + Paleo-Friendly}

Spiriteds, the first time we made these Cinnamon Swirl Muffins we baked no less than four batches inside two days. I didn’t think I could love a muffin as much as I love these. But, alas, I do, and so do K-Hubs and the girls. We are HERE for these muffins because when fall weather is in full bloom, the holidays are peeking around the corner, and sweaters are a thing of the present, how can you NOT want to dive into a batch of these?

The firstborn declared, “I don’t taste too much egg. All I taste is the delicious.” Same, dear daughter, same. And since she comprises one half of our family’s picky eaters (you are currently reading the work of the other half), if she says the recipe is delicious, then you may rest assured that it IS, IN FACT, DELICIOUS.

Warm, fluffy, cinnamon-y, and delectable, Cinnamon Swirl Muffins are a delicious paleo-friendly, gluten-free muffin recipe that’s here just in time for cooler temps and early evenings. The wind might be howling, but I don’t mind. I’m right in the thick of it all with a book, cup of tea, and plate piled high with these sweet delights. But let us not limit ourselves. You will absolutely find me in the spring and summer with another plate of these on my lap. I might be in shorts and a tank top by then, however I will not limit delicious muffins to only the cold months. Hmm mmh.

But, to be fair, recipes with the word swirl in them tend to intimidate me. Exactly how technical does the swirling have to be? Asking for a friend. And if you are #same, then keep reading because these Cinnamon Swirl Muffins are surprisingly easy to prepare. While they sound super-fancy and taste out-of-this-world good, you don’t need a culinary degree to bring the swirl to life. Just a willingness to plop cinnamon-infused coconut oil atop some batter, after which the oven will take care of the rest. Now that’s my kind of baking.

If you are, again, #same, then let’s dive into this recipe and make our own Cinnamon Swirl Muffins!

Cinnamon Swirl Muffins ingredients

Here’s what you’ll need to make your own Cinnamon Swirl Muffins:

For the muffins:

• Dry ingredients: Almond and coconut flours (please read labels to ensure they are gluten-free, grain-free, and dairy-free, if that is relevant for you), baking soda, and sea salt.
• Wet ingredients: Coconut oil and 100% pure maple syrup. I try to go for a pure maple syrup to keep these muffins as paleo-friendly as possible (same with the flours listed above), eggs, and vanilla.

For the swirl:

• Cinnamon
• Coconut oil
• Maple syrup

Optional topping:

• Coconut sugar

How to make Cinnamon Swirl Muffins

1. First, combine dry ingredients in one bowl and set aside. In another bowl, combine wet ingredients and blend with an electric mixer until smooth. Pay special attention to the eggs, ensuring they are completely blended, too. Pour the dry ingredients into the wet ingredients and blend again until smooth.
2. Next, line a muffin tin with muffin cups. Fill each one with batter, about halfway full.
3. After that, in a small dish combine ingredients for the swirl. Then drizzle a little of the cinnamon/coconut oil mixture over each muffin and top with remaining batter, approximately 1 teaspoon per muffin cup. Drizzle any remaining cinnamon swirl over the top of each muffin and finish off with a smattering of coconut sugar.
4. Finally, bake for about 12-15 minutes, rotating once about halfway through. I typically set my timer for 12 minutes and then bake in one-minute increments thereafter until a toothpick comes out clean. Then let muffins stand to cool for about 5-10 minutes before eating. This will allow the muffins to solidify so they don’t fall apart when you peel back the muffin cup liner. In the event some of the batter runs over the cup, run a table knife around the edges of each muffin tin slot, between the cup and the side of the pan, so the muffins are easier to remove.

NOTE: Aluminum muffin cups work well for this recipe because the batter is less likely to stick to the cups, and the muffins are less oily. Paper cups will also work, but you’ll want to handle them carefully because the batter and drizzle will likely stick to the sides. I haven’t tried silicone cups, but they are another option as well.

Mornings made delicious!

What else can you serve with your Cinnamon Swirl Muffins? These delectable treats, is what.

• Vegan Golden Milk
• Dairy-Free Chai Tea
• Dairy-Free Vanilla Cashew Coffee

And there you have it! Your mornings, especially of the Saturday and Sunday varieties, just got a whole lot tastier! Stay well, Spiriteds! I’m glad you’re here. ❤️

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This recipe is inspired by a Cinnamon Bun Muffin recipe by Paleo Grubs given to me in hard copy by a friend.