Cinnamon Bun Muffins

Another favorite pastime: me getting to eat the very center (and last bite) of my husband’s Pillsbury cinnamon roll at breakfast.  The softest, gooiest, and most icing-soaked part of the roll, always put a smile on my face.  Obviously those days are gone, but I found a muffin recipe that is pretty good at taking the place of the cinnamon rolls, minus the icing (which I still miss!).  Seems like many “vanilla” or “cream cheese” icing recipes that do not contain dairy or sugar are made with coconut milk/cream, and I just can’t quite get myself to like coconut all that well yet.  Maybe one of these days my taste buds will allow it, as it has other flavors since the diet change…


The original recipe can be found at:

Muffin ingredients:

-1/2 cup almond milk or other dairy-free milk
-1/4 cup honey (or maple syrup); I think I have made them with both now and didn’t notice any difference
-2 eggs
-2 1/2 cups blanched almond flour
-1/4 teaspoon of sea salt
-1/2 teaspoon of baking soda

Topping ingredients:

-2 tablespoons of ground cinnamon
-4 tablespoons of honey (or maple syrup)
-2 tablespoons of unsalted butter, melted


Preheat oven to 310º F.
Combine all the wet muffin ingredients into a bowl and mix well.
Add the dry muffin ingredients and mix well.
Place cupcake liners in a baking pan, and fill the liners halfway with batter.
Add about a tablespoon of topping to the center of each muffin.
Now put another scoop of batter on top of each muffin until the batter just about reaches the top.
Evenly distribute the remaining topping over the top of each muffin. Optionally, use a toothpick, fork, or spoon to blend the topping into the batter.
Bake for about 25 minutes, or until a toothpick placed in the center of a muffin comes out clean and the tops are starting to brown.

These are pretty easy to throw together, enjoy the smell in the kitchen while they’re baking, and enjoy throughout the week for breakfast, a snack, &/or dessert.  I have also frozen them to have some for later and it has worked just fine.  I have had several other people taste test these (even a few kids), and they seem to be a hit!


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