Cinnamon Muffins


This recipe is reproduced with permission from #recklesswellness and was first published here.

Cinnamon Muffins


2 cups all purpose gluten free flour
2 cups almond meal
2 ½ tsp baking powder
3 tsp ground flax seed mixed with 5 tsp hot water
½ tsp salt
¼ cup sugar
6 tbsp. coconut oil
2 eggs (cannot substitute if GF flour)
1 cup almond milk
Filling: 1 cup coconut sugar, 3 tbsp. cinnamon, 3 tbsp. coconut oil


Preheat the oven to 180°C and line a muffin pan

In a large bowl, place 3 1/2 cups of flour, flax paste, baking powder, pinch of salt,
and sugar, and whisk well.

Add half the coconut oil, eggs, and milk, and mix until the dough comes together.

Mix the filling ingredients together and pour ½ over dough

Pull teaspoon sizes out and place into lined muffin tin until ‘full’

When there is no cinnamon mix on dough pour the rest over and repeat

Bake for about 25 minutes, or until the rolls begin to turn golden brown and the filling starts to bubble.

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