Cinnamon Swirl Muffins

Cinnamon Swirl Muffins are warm and fluffy and gluten-free, grain-free, dairy-free, and paleo-friendly! |


  • 1 cup almond flour
  • 2 tablespoons coconut flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/2 cup coconut oil, melted and divided
  • 1/2 cup 100% pure maple syrup, divided
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 tablespoons cinnamon
  • Coconut sugar or raw organic sugar for topping, optional


  1. Set oven to 350 degrees. Line a 12-cup muffin tin with 9 paper cups and set aside.
  2. 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 remaking batter nearby.
  3. 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.
  4. Bake for 12-15 minutes, or until a toothpick inserted in the middle comes out clean, rotating muffin tin once during baking.
  5. Let cool for 10-15 minutes to allow the muffins to set.