Gluten Free Cinnamon Bun Muffins

READY IN: 18mins
Recipe by Elanas Pantry

Here's a gluten free Cinnamon Bun Muffin recipe. I hope you all enjoy it during the holidays. Stay tuned for my Creamy Cream Cheese Frosting recipe later this week!

Top Review by Christine J.

I made these muffins today, I really wanted something a little sweet but also had a taste for some bread and came across this recipe, they turned out perfect with a couple of substitutions, instead of agave I used maple syrup and instead of the grapeseed oil I used coconut oil. Being on a low card diet but not strickly paleo I still tend to go to the paleo sites for recipes and always come up with winners, thank you for this.

Ingredients Nutrition

  • 29.58 ml agave nectar
  • 14.79 ml cinnamon
  • 14.79 ml grapeseed oil
  • 236.59 ml blanched almond flour
  • 29.58 ml coconut flour
  • 2.46 ml baking soda
  • 1.23 ml celtic sea salt
  • 59.14 ml grapeseed oil
  • 59.14 ml agave nectar
  • 3 eggs
  • 14.79 ml vanilla extract


  1. Cinnamon Topping.
  2. 1. To make cinnamon topping, combine agave, cinnamon and oil in a small bowl.
  3. 2. Set mixture aside.
  4. Muffin Mixture.
  5. 1. Combine almond flour, coconut flour, baking soda and salt in a medium bowl.
  6. 2. In a large bowl blend together oil, agave, eggs and vanilla.
  7. 3. Blend dry ingredients into wet and scoop a scant ¼ cup at a time into lined muffin cups.
  8. 4. Spoon topping onto muffins.
  9. 5. Bake muffins for 8-12 minutes at 350°.
  10. 6. Cool muffins for 2 hours then frost with Creamy Cream Cheese Frosting (stay tuned for this recipe later this week!).

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