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!
Spiriteds, we have made these Cinnamon Swirl Muffins no less than four times in just under 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, Toodle, and Twinkle. 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?
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 shorter days. 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.
When we were testing how many eggs worked best in this recipe, it was Toodle who declared, “I don’t taste too much egg. All I taste is the delicious.” Fair enough, she tastes “the delicious.” Trust me when I say if she hadn’t tasted the delicious she would have told me so. She inherited my “honesty.” If she says the muffins are good, then they’re good, folks.
Now, 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!
INGREDIENTS FOR CINNAMON SWIRL MUFFINS:
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 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:
- Coconut oil
- Maple syrup
- Coconut sugar or raw organic sugar
HOW TO MAKE CINNAMON SWIRL MUFFINS:
- 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.
- Next, line a muffin tin with paper muffin cups. Fill each one with batter, about halfway full.
- 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 the remaining cinnamon swirl over each muffin and finish off with a smattering of coconut sugar or raw organic sugar, if desired.
- 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 10-15 minutes before eating. This will allow the muffins to solidify so they don’t fall apart when you peel back the muffin cup paper. 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 paper and the side of the pan, so the muffins are easier to remove.
And there you have it! Your mornings, especially of the Saturday variety, just got a whole lot sweeter!
- 1 cup almond flour
- 2 tablespoons coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup coconut oil, melted and divided
- ½ cup 100% pure maple syrup, divided
- 3 eggs
- 1 teaspoon vanilla extract
- 1¼ tablespoons cinnamon
- Coconut sugar or raw organic sugar for topping, optional
- Set oven to 350 degrees. Line a 12-cup muffin tin with 9 paper cups and set aside.
- Combine almond flour, coconut flour, baking soda, and sea salt in a small mixing bowl and set aside. In a large mixing bowl, combine ¼ cup coconut oil, ¼ cup maple syrup, eggs, and vanilla extract. Using an electric mixer, blend until smooth. Make sure to evenly blend the eggs as they may want to clump, especially the egg whites. Pour dry mixture into wet mixture and blend again until smooth. Scoop batter into each muffin cup, filling approximately halfway full. Keep remaking batter nearby.
- For the swirl mixture, in a small dish, combine remaining coconut oil, maple syrup, and cinnamon. Drizzle swirl over each muffin and top with remaining batter. Drizzle remaining swirl mixture over each muffin again and top with coconut sugar or raw organic sugar, if desired.
- Bake for 12-15 minutes, or until a toothpick inserted in the middle comes out clean, rotating muffin tin once during baking.
- Let cool for 10-15 minutes to allow the muffins to set.
This recipe is inspired by a Cinnamon Bun Muffin recipe by Paleo Grubs given to me in hard copy by a friend.