Description
Gluten Free Cinnamon Roll Muffins that taste just like your favorite bakery treat! Soft, fluffy, and loaded with cinnamon swirl goodness. Made with almond flour and applesauce for the most tender crumb. Dairy-free and perfect for busy mornings!
Ingredients
For the Muffin Batter:
- 1½ cups gluten-free all-purpose flour (with xanthan gum)
- ½ cup almond flour
- ½ cup coconut sugar or brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup unsweetened applesauce
- 2 large eggs (or flax eggs for vegan option*)
- ⅓ cup melted coconut oil or neutral oil
- 1 teaspoon vanilla extract
- ½ cup unsweetened almond milk or oat milk
For the Cinnamon Swirl:
- ¼ cup coconut sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon melted coconut oil
For the Optional Icing:
- ½ cup powdered sugar
- 1 tablespoon almond milk
- ¼ teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or give it a light spray with cooking oil.
In your large bowl, whisk together the gluten-free flour, almond flour, coconut sugar, baking powder, baking soda, salt, and cinnamon. Make sure everything is well combined – you don’t want any clumps of baking powder hiding in there!
In a separate medium bowl, mix together the applesauce, eggs, melted coconut oil, vanilla extract, and almond milk. Whisk until smooth and fully combined. The mixture should look creamy and uniform.
PRO TIP: Make sure your coconut oil is melted but not hot, or it might scramble the eggs!
Pour the wet ingredients into the dry ingredients. Using a spatula or wooden spoon, gently fold everything together until JUST combined. You should still see a few small streaks of flour – that’s perfect! Gluten-free batters are delicate, so don’t overmix or your muffins will be dense.
In a small bowl, stir together the ¼ cup coconut sugar, 1 tablespoon cinnamon, and 1 tablespoon melted coconut oil. It should form a thick, slightly paste-like mixture. This is your magic swirl!
Here’s where the fun begins! Spoon a small amount of batter (about 1 tablespoon) into the bottom of each muffin cup. Then add about ½ teaspoon of the cinnamon swirl mixture on top. Add the remaining batter to fill each cup about ¾ full.
Now take a toothpick or butter knife and gently swirl it through the batter in a figure-8 motion. Don’t go crazy – just 2-3 swirls per muffin creates those beautiful ribbons without mixing everything together!
Pop the muffin pan into your preheated oven and bake for 18-22 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean (or with just a few moist crumbs – no wet batter!). The tops should be lightly golden and spring back when gently touched.
Let the muffins cool in the pan for about 5 minutes, then transfer them to a cooling rack. While they’re still slightly warm, whisk together the powdered sugar, almond milk, and vanilla for the icing, then drizzle it over the tops.
Notes
- Fill Those Cups Properly: Fill each muffin cup about ¾ full – not more! Gluten-free batters can overflow easily, and you’ll end up with mushroom-top muffins.
- Test for Doneness Early: Start checking at 18 minutes. Every oven is different, and gluten-free muffins can go from perfect to overbaked quickly.
- Use Fresh Baking Powder: Old baking powder = flat muffins. If yours is more than 6 months old, grab a fresh container!
- The Toothpick Test: When you insert a toothpick, it should come out with a few moist crumbs (not wet batter, but not completely clean either). That’s the sweet spot!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American