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 coconut sugar, and are so warm and fluffy, they’ll turn just about anyone into a morning person! {Grain-Free + Paleo-Friendly}
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 9 muffins 1x
- Category: Breakfast
- Method: Baking
- Diet: Gluten Free
Ingredients
Scale
Dry ingredients:
- 3/4 cup almond flour
- 1/4 cup plus 2 tablespoons coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
Wet ingredients:
- 1/4 cup coconut oil, melted
- 1/4 cup 100% pure maple syrup
- 3 eggs
- 1 teaspoon vanilla extract
Swirl ingredients:
- 1/4 cup coconut oil, melted
- 1/4 cup 100% pure maple syrup
- 1 1/4 tablespoons cinnamon
Topping, optional:
- Coconut sugar
Instructions
- Set oven to 350 degrees. Line a 12-cup muffin tin with 9 muffin 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 1/4 cup coconut oil, 1/4 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 remaining 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 any remaining swirl mixture over each muffin again and top with coconut sugar, if desired.
- Bake for 12-15 minutes, or until a toothpick inserted in the middle comes out clean. Rotate the muffin tin once during baking.
- Let cool for 5-10 minutes to allow the muffins to set.
Notes
- When I line my muffin tin, I start by lining six muffin cups every other one. With the remaining three cups, I spread them out so there are still empty slots throughout the tin. By spreading the cups out, the heat from the oven has a chance to spread evenly across the muffins.
- Fill empty muffin tin wells with a small amount of water.
- 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.