• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
With Sweet Honey
  • Home
  • Recipe Index
  • Lifestyle
  • My Story
    • Work With Me
    • My Portfolio
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • Recipe Index
  • Lifestyle
  • My Portfolio
  • Work With Me
  • Contact
    • Email
    • Instagram
    • Pinterest
  • ×

    Home » Recipes

    Cinnamon Roll Muffins (Gluten Free, Dairy Free)

    Published: Apr 21, 2022 by Katelyn | With Sweet Honey · This post may contain affiliate links Leave a Comment

    Jump to Recipe Print Recipe

    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.

    overhead photograph of cinnamon roll muffin tops
    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!!  

    cinnamon roll muffins on a wired cooling rack

    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!
    cinnamon roll muffin with a bite taken out of it

    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.

    two rows of six cinnamon roll muffins lined up with cinnamon sticks

    Step-By-Step Directions

    1. Preheat the oven to 350 degrees Fahrenheit and line 12 muffin tins.
    2. In a large bowl, mix together the oat flour, baking powder, baking soda, and salt. 
    3. 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.
    4. Pour the wet ingredients on the dry ingredients mixture. Mix until combined. Set aside while making the cinnamon filling.
    5. 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.
    6. 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).
    7. 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.

    one cinnamon roll muffin broken into two pieces in a muffin liner on a cooling rack

    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!

    I LOVE hearing from you! Did you try this recipe or have a question? Drop your recipe rating or comment below. Also feel free to follow With Sweet Honey on Instagram and Pinterest for more behind the scenes action.

    If you’d like to stay in the know about all things With Sweet Honey, please consider subscribing to our newsletter!

    This post contains affiliate links. Thank you for supporting With Sweet Honey!

    cinnamon roll muffins on a wired cooling rack

    Cinnamon Roll Muffins (Gluten Free, Dairy Free)

    These cinnamon roll muffins are fluffy, moist, and filled with that delicious cinnamon flavor. They’re also gluten free and dairy free.
    Print Pin Rate
    Course: Breakfast, Brunch, Dessert
    Cuisine: American
    Keyword: cinnamon muffins, dairy free muffin, gluten free muffin
    Prep Time: 10 minutes
    Cook Time: 18 minutes
    Total Time: 28 minutes
    Servings: 12 muffins
    282 Katelyn | With Sweet Honey

    Equipment

    • mixing bowls
    • Hand Mixer
    • 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.

    Notes

    *If 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 them before blending. Remember to remove the center seed.
    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.
    Tried this recipe?Tag @withsweethoney on Instagram!

    Nutrition

    Serving: 1muffin | Calories: 282kcal | Carbohydrates: 31.3g | Protein: 4.9g | Fat: 16g | Saturated Fat: 12.3g | Cholesterol: 27mg | Sodium: 122mg | Potassium: 93mg | Fiber: 3.2g | Sugar: 15g | Calcium: 45mg | Iron: 1mg
    « Gluten Free Pizza Bites (Grain Free)
    Easy Buffalo Chickpea Wraps »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Katelyn! I create gluten-free, dairy-free, and paleo recipes that are easy and delicious. Food should make you feel good, and I hope my recipes inspire you to try something new. Happy cooking!

    More about me →

    Winter Recipes

    • Homemade Dairy Free Gingerbread Latte Recipe
    • Healing Slow Cooker Carrot Soup (Dairy Free)
    • Best Sweet Potato Shepherd’s Pie (Paleo, Whole30)
    • Soft Molasses Cookies (Gluten Free)

    Popular Posts

    • Simple Coconut Chickpea Curry with Spinach
    • Veggie Nuggets
    • Gluten Free Blueberry Crisp
    • Instant Pot Cauliflower Soup

    My Personal Favorites

    • Gluten Free Blueberry Crisp
    • Roasted Tomato Basil Soup (Dairy Free)
    • Slow Cooker Creamy Turkey Chowder (Dairy Free)
    • Easy Ginger Turkey Meatballs

    Featured On

    Footer

    ↑ back to top

    About

    • My Story
    • Portfolio
    • Work With Me
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 With Sweet Honey | All Rights Reserved