Ever wonder what you’d get if you crossed a muffin with a cinnamon roll? Well wonder no longer because this recipe for Cinnamon Roll Muffins is exactly that. These muffins are fluffy, moist, and filled with that delicious cinnamon flavor. They’re also gluten free and dairy free.
Jump to:
- Your Morning Muffin Just Got An Upgrade
- Reasons You'll Love This Recipe
- Ingredients For Gluten Free Cinnamon Roll Muffins
- Step-By-Step Directions
- Equipment Needed
- Frequently Asked Questions:
- How To Store These Muffins
- More Breakfast Recipes:
- Let's Connect!
- Cinnamon Roll Muffins (Gluten Free, Dairy Free)
Your Morning Muffin Just Got An Upgrade
I’m all for a delicious muffin in the morning but I’m not going to lie, I’ve had a hard time finding a muffin recipe I really love since going gluten free. That’s one of the reasons I started this food blog was to share gluten free recipes that actually got me excited. And let me tell you, this muffin recipe has me excited!!
Reasons You'll Love This Recipe
- Flavor: The number one reason you’ll like this recipe is because of the flavor. There’s not much that tops cinnamon and sugar baked in a fluffy moist muffin in my books.
- Simple: Unlike cinnamon rolls, there aren't any complicated steps or wait time involved in this muffin recipe. They also only take 18-20 minutes to bake so you’ll be enjoying them in no time!
- Kid friendly: You know I love a good kind friendly recipe! I like muffins because they are so easy to serve to kids and make for a great grab-and-go snack!
Ingredients For Gluten Free Cinnamon Roll Muffins
Oat Flour: Here is the gluten free oat flour that I use.
Baking Powder and Baking Soda: These help create a rise in the muffins.
Cinnamon: There is ground cinnamon in both the muffin base and the cinnamon filling. Never too much cinnamon!
Salt: We add a bit of salt in the muffins to balance out the sweetness from the sugar and banana.
Coconut Sugar or Brown Sugar: The sweetener for this muffin. I usually use coconut sugar over brown sugar just because it is accepted in most diets. But you can use brown sugar instead for a slightly sweeter muffin. Both work in this recipe.
Coconut Oil: You can substitute the coconut oil with dairy free butter or regular butter if you prefer.
Banana: Make sure the banana is ripe.
Eggs: There are two eggs in this recipe. I have not tried using a flax egg or egg replacement here so I am not sure if that would work.
Medjool Dates: I call the dates in this recipe my “secret ingredient”. They add a caramel-like flavor to the cinnamon filling that is irresistible. Make sure your dates are softened and the seeds are removed before blending.
Vanilla Extract: For a little bit of vanilla flavor.
Step-By-Step Directions
- Preheat the oven to 350 degrees Fahrenheit and line 12 muffin tins.
- In a large bowl, mix together the oat flour, baking powder, baking soda, and salt.
- In another bowl, add the coconut sugar, room temperature eggs, and melted coconut oil (or butter). Mix on medium-high using a hand mixer until smooth. Add the mashed banana and vanilla extract. Mix again until creamy and smooth.
- Pour the wet ingredients on the dry ingredients mixture. Mix until combined. Set aside while making the cinnamon filling.
- Next, make the cinnamon filling by adding the ingredients to a food processor or small blender. Blend on high until the dates are chopped and smooth.
- Scoop the muffin batter into the muffin liners and fill about ⅔ of the way full. Repeat for 12 muffins. Add about 2 tsp of the cinnamon filling on top then cover with the remaining muffin batter. Swirl the tops with a toothpick or knife (optional).
- Bake for 18 mins or until a toothpick or tester comes out clean.
Equipment Needed
- Mixing bowls
- Hand mixer
- Blender or food processor
- Muffin tin
- Muffin liners
Frequently Asked Questions:
Can I substitute the oat flour?
If you wanted to substitute the oat flour, I’d recommend using 2 cups of almond flour instead. I have tested this recipe using almond flour and they still turn out well. The muffins are more moist and slightly a different texture but they still taste great.
What if I don’t have coconut sugar?
I can usually find coconut sugar easily in the baking section at my local grocery stores. But if you have brown sugar on hand or prefer to use that instead, go ahead! The recipe will still turn out, it will just have a sweeter overall flavor.
What if my dates are hard?
Sometimes Medjool dates can get hard after the bag is opened. This is easy to fix though. Just soak your dates in hot water for 10 minutes before you use them to soften. Also make sure to take out the seed before adding them to the recipe.
What does it mean to have room temperature eggs?
It’s important to use room temperature eggs when blending with coconut oil because it ensures there are less clumps in the batter. To get room temperature eggs quickly, just soak them in a bowl of warm water for about 5 minutes. You could also set them out on the counter wrapped in a towel for about 15 minutes.
How To Store These Muffins
To store: You can store the muffins on the counter for one day in an airtight container then transfer to the fridge and store for up to 5 days.
To freeze: Make sure to let the muffins cool completely before putting them in an airtight container and freezing for up to 3 months. Reheat using the microwave or just set on the counter to thaw.
More Breakfast Recipes:
- Best Gluten Free Zucchini Coffee Cake
- Gluten Free Raspberry Orange Scones
- Blueberry Banana Baked Oatmeal Cups
- Goat Cheese Crustless Quiche
- Lemon Blueberry Cookies
- Cold Brew Coffee Overnight Oats
Let's Connect!
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Cinnamon Roll Muffins (Gluten Free, Dairy Free)
Equipment
- Blender
- muffin tin
- 12 muffin liners
Ingredients
Dry Ingredients
- 2 cups gluten free oat flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- ½ cup coconut sugar (could use brown sugar instead)
- ½ cup coconut oil or dairy free butter
- 1 4 oz ripe medium banana
- 2 eggs room temperature
- 1 tsp vanilla extract
Cinnamon Filling
- ¼ cup coconut sugar (could use brown sugar instead)
- 3 tbsp coconut oil or dairy free butter
- 2 tbsp ground cinnamon
- 1 tsp vanilla extract
- 2 Medjool dates softened* and seeds removed
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line 12 muffin tins.
- In a large bowl, mix together the oat flour, baking powder, baking soda, and salt.
- In another bowl, add the coconut sugar, room temperature eggs, and melted coconut oil (or butter). Mix on medium-high using a hand mixer until smooth. Add the mashed banana and vanilla extract. Mix again until creamy and smooth.
- Pour the wet ingredients on the dry ingredients mixture. Mix until combined. Set aside while making the cinnamon filling.
- Next, make the cinnamon filling by adding the ingredients to a food processor or small blender. Blend on high until the dates are chopped and smooth.
- Scoop the muffin batter into the muffin liners and fill about ⅔ of the way full. Repeat for 12 muffins. Add about 2 tsp of the cinnamon filling on top then cover with the remaining muffin batter. Swirl the tops with a toothpick or knife (optional).
- Bake for 18 mins or until a toothpick or tester comes out clean.
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