This cinnamon bun recipe, made into a muffin (for ease of preparation) is gluten free, dairy free, refined sugar free, delicious and takes less than 15 minutes to make. I was hooked when I saw it, and sold on the first bite.

What I love about these muffins is that they use every – day ingredients; they take no time at all to prep, so they’re easy to whip up when friends drop in or you’re stuck for breakfast/snack ideas, and they make the house smell divine!

Honey is the sweetener of choice in this recipe, and it’s great to know the cinnamon will help to naturally balance blood sugar levels raised with honey.

I hope you enjoy them as much as we do! Big cheers to your good health x

Adapted recipe from Elena’s Pantry

Makes 9 Muffins

Ingredients:

1 Cup Almond Meal

2 Tbs Coconut Flour

3 Eggs

1 Tbs Chai seeds

3 Tbs Water

1/4 Cup Butter or Coconut Oil (DF)cinnamon

1/4 Cup Honey

1 Tb Pure Vanilla extract

1/2 ts Baking soda

Shake of seat salt

Topping ingredients

1 Tb Ground Cinnamon

1 Tb Butter or Coconut oil (chilled) (DF)

2 Tb Honey

Method:

Preheat your oven to 175C (350F) and line a muffin tray.

In a small -sized bowl combine honey, cinnamon and soft butter/cooled oil. Mix well to form your cinnamon topping. Set aside.

In a medium-sized bowl, combine sifted almond meal, coconut flour, salt, chai seeds and baking soda.

In a separate medium- sized bowl, blend the butter/oil, honey, eggs and vanilla.

Add the medium – bowl dry mix to the medium -bowl wet mix and combine.  Scoop mixture into muffin tray.

Add cinnamon topping to the muffins, covering the top evenly.  Bake for approx. 8 – 12 minutes or until golden brown. Skewer test should be clean before removing from oven.

For best results, allow muffins to cool to room temperature before serving.

Muffins can be stored in an airtight container in the fridge for up to 1 week (if they last that long!) and frozen for up to 1 month.

If you have any comments about this recipe I’d love to hear from you 🙂

 

 

 

 

 

 

 

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Tracie

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