Gluten Free Cinnamon Swirl Muffins

photo by recipe author

Servings: 12
Preparation Time: 15 minutes

Batter Ingredients:

2 1/2 cups almond flour
1 tablespoon coconut flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1/2 cup plus 1 tablespoon yogurt
1/2 cup honey

Topping Ingredients:

2 tablespoons honey
1 tablespoon ground cinnamon
1 tablespoon melted butter

Preheat oven to 325 degrees F. Mix together all the dry batter ingredients. Add the wet batter ingredients and mix well with a whisk. Pour batter evenly into twelve muffin cups.

Mix all the topping ingredients in a separate bowl, and drizzle over the muffins. Bake for 20-25 minutes or until golden brown.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Recipe submitted by Angie, West Chester, OH

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Published on January 4, 2012

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20 Comments

t August 13, 2014 at 6:23 pm - Reply

This is an outstanding recipe!  Do not omit the “topping”.  It makes the muffin.  I’ve also made the topping once with coconut oil instead of butter.  It worked well, but I love the original version.  I add extra cinnamon (2 tsps) to my batter as I love a very spiced cake. I also cut the honey in the batter to 1/4 as the topping adds sweetness as well.  Excellent recipe!  Thank you for sharing!

Angie August 1, 2014 at 1:41 pm - Reply

Hey Lucy,

I really wouldn’t substitute anything for the almond flour because it gives the muffins a special texture. Plus if you used a different flour you will probably need more liquid. But you’re welcome to try! If you do, let me know how it turns out! :)

Lucy May 22, 2014 at 1:00 pm - Reply

Is they anything you can subsitute the almond flour for? Allergy to nuts!

Karyn May 9, 2014 at 8:06 pm - Reply

Soo good. Used light sour cream instead of yogurt.

Connie March 13, 2014 at 8:55 am - Reply

These are wonderful. Better the next day. Thanks so much for the recipe.

millie December 27, 2013 at 7:36 pm - Reply

instead of 2 eggs i used 1/2c of egg substitute & used coconut butter instead of reg butter… muffins are delicious!

Sarah S. September 14, 2013 at 10:45 pm - Reply
```
Coconut oil should work, KJ.
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KJ September 13, 2013 at 9:33 am - Reply

What would you recommend as a non-dairy replacement for the butter?  Coconut oil?

Angie December 17, 2012 at 5:27 pm - Reply

Hm…I’m not sure. I have never worked with that.

Janet December 13, 2012 at 1:16 pm - Reply

Can I substitute coconut palm sugar in any of the recipes?  Thank you.

V. Suarez April 4, 2012 at 7:45 pm - Reply

To make it dairy free, I tried this recipe with goat yogurt instead of the regular milk yogurt and instead of butter I used Vegan margarine … it turned out delicious! Thank you!

Angie February 13, 2012 at 3:56 pm - Reply

Just so you know. You can also make this in a small pan. I made it in an 11in by 7 and a half inch pan. I baked it at 350 degrees F, for 28 minutes, but it could take a little less or a little longer. Thank you so much for your nice comments! :)

Angie February 10, 2012 at 2:19 pm - Reply

Well almond flour is ground almonds. It is a very crumbly flour but gives a nice texture to these muffins. Coconut flour on the other hand is a very thirsty flour and would need more eggs and the texture would be different. 

I would suggest that you use almond flour and coconut flour, just as my recipe calls for, but feel free to experiment and let me know how they turn out if you do. 
However if you use all coconut flour you will NOT need 2 1/2 cups!  Maybe…..I’m not sure because I’ve never tried substituting all coconut flour in this recipe  before….maybe around 1/2 cup? Probably just until the batter becomes somewhat thick, but not extremely thick. Plus you will probably need to use more eggs….maybe 3 or 4…I’m not sure.  Hope this helps! Modify at your own risk! :)

sarah February 9, 2012 at 3:00 pm - Reply

I dont have any almond flour but i do have cocunut. Whats the difference between them and can i just use all coconut flour?

Angie January 16, 2012 at 3:04 pm - Reply

I’m so glad that you liked them Donny!

Erin: No I haven’t tried reducing the honey in this. I am not really that familiar with stevia and other sweeteners like it so I’m not really sure about substituting the stevia for part of the honey. It probably would affect the texture, I’m not positive. Sorry I couldn’t help you out with that question!

Erin January 14, 2012 at 9:40 pm - Reply

Have you tried reducing the honey in this?  I was wondering if it would have the right texture if I used 1/4 cup honey, with perhaps a dropper-full of stevia.  Thanks!

Donny January 14, 2012 at 12:51 pm - Reply

Just finished eating the first one, I am typing with one finger so I can enjoy the second…. Yummmy!

Angie January 12, 2012 at 4:06 pm - Reply

If anyone has any questions about my recipe, feel free to post a question. I’ll be happy to help!

Angie January 12, 2012 at 10:43 am - Reply

Um….I am not sure about that. Just to let everyone know, you can use applesauce in place of the yogurt.

alberto January 5, 2012 at 2:08 pm - Reply

just curious, anyway to post the nutritional values (calories,protein,carbs,etc )

Gluten Free Cinnamon Swirl Muffins