Description
Delicious and fluffy gluten free muffins with a cinnamon swirl, perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups gluten free 1:1 baking flour
- 1/2 cup coconut sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup unsweetened almond milk
- 1/3 cup melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup coconut sugar for swirl
- 1 tablespoon ground cinnamon for swirl
- 1 tablespoon melted coconut oil for swirl
- 1/2 cup powdered sugar for glaze
- 1 tablespoon dairy free milk for glaze
- 1/4 teaspoon vanilla extract for glaze
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
- In a large bowl, whisk together the gluten free flour, coconut sugar, baking powder, salt, and cinnamon.
- Add almond milk, melted coconut oil, eggs, and vanilla extract. Stir until just combined.
- In a separate bowl, mix the cinnamon swirl ingredients.
- Fill muffin cups halfway with batter. Add a small spoonful of swirl, then top with remaining batter. Add more swirl on top and use a toothpick to swirl.
- Bake for 18–20 minutes, until a toothpick comes out clean. Let cool 5 minutes before transferring to a wire rack.
- For glaze, mix powdered sugar, milk, and vanilla. Drizzle over cooled muffins if desired.
Notes
- Ensure all ingredients are gluten free for best results.
- Store muffins in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg