These cinnamon muffins are divine! Right now several individuals in our family have to stay away from dairy and I try to limit our entire family’s sugar intake. That can make baking treats a bit tricky. But everyone in the family is happy when I make these!
Looking for gluten-free recipes and resources? This Everything Gluten Free page is a library of everything gluten free we’ve worked on.
Sweetening the muffins was easy to do. They turn out superb using xylitol and stevia. I used some honey in the topping, but you can omit the topping if you have to be more careful with your sugar intake. Or, you could use a sugar-free honey alternative. Keep in mind, there is only half a cup of honey in the whole batch. So it’s not bad for a very occasional treat, and my kids love these things!
They make a fantastic substitute for sugar-filled donuts or traditional muffins. Or you could even make them as a dessert when company is over (they’ll never know you’re feeding them something healthy!)
Cinnamon Muffins: Gluten-Free and Dairy-Free
- 6 farm fresh eggs
- 1 can full fat sugar free coconut milk
- 3/4 cup xylitol
- 1/4 teaspoon pure stevia extract
- 1 tablespoon vanilla
- 6 cups almond flour
- scant teaspoon sea salt
- 1 1/2 teaspoon baking soda
- 1/2 cup raw honey
- 1/3 cup melted coconut oil
- 4 tablespoons cinnamon
- 1 teaspoon vanilla
- Preheat the oven to 315 degrees and place paper liners in 25 muffin tins (it may make a few more depending on how you divide the batter).
- Beat the eggs, coconut milk, xylitol, stevia, and vanilla together.
- Stir in the almond flour, salt, and baking soda until the batter is well combined.
- In a separate bowl, stir all of the streusel ingredients together.
- To each muffin cup, add a spoonful of batter, a drizzle of streusel, followed by another spoonful of batter and drizzle of streusel. Each muffin tin should be approximately 1/3 full.
- Bake for about 25 minutes or until toothpick comes out clean. Allow the muffins to cool for at least 5 minutes in the pan prior to serving.
- Try not to eat all of the muffins at once! These muffins freeze really well. I have made super huge batches and stuck a bunch in the freezer to pull out as a treat for the boys.
Muffins are some of the easiest breakfast or snack treats. Here are some more of our favorites!
- Grain-Free Banana Chia Muffins
- Grain-Free Apple Pie Muffins (no added sugar)
- Grain-free Pumpkin Cranberry Muffins
- Coconut Flour Cranberry Lemon Muffins (grain-free & sugar-free)
- Amazing Applesauce Muffins with Streusel (sugar-free, gluten-free)
Thanks for the kind shout out. So glad you were able to tweak this recipe to meet your family’s dietary needs. It’s always so nice to be able to have a sweet treat to enjoy every now and again (mostly again – LOL!). Blessings, Kelly
Glad I found your website! I’ve enjoyed all of the recipes I tried 🙂 Keep em’ comin!
These look absolutely amazing! Thanks so much for linking up with “Try a New Recipe Tuesday!” I can’t wait to see what you share this week. 🙂
Hope you are having a great week and thank you so much for sharing your awesome recipe with Full Plate Thursday.
Come Back Soon!
Yes! This is totally my kind of recipe. These look amazing! The Nourishing Home has some great stuff.
Is the temperature really supposed to be 315 degrees? I’ve never seen a recipe with that baking temp before.
It sure is! 🙂
Thanks! Can’t wait to try these!
I would like to try these with the maple syrup. Is it a straight substitution for the xylitol and stevia? Or are other adjustments needed also? Thanks!
We adapted this from the Nourishing Home recipe. I might check out the original and see about making substitutions from those ingredients.
Do you think a little molasses would work for the honey?
Thank you for a super board!
I doubt that it would, molasses has a much stronger flavor than honey. But, if you decide to try it out, be sure to stop back and let me know how it turned out!
Hi I’m a teenager looking for a healthy wheat-free life style. I don’t have coconut milk but can i just use regular whole milk? It says one can of coconut but I don’t know how many ounces that is. Also I’d like to say I love your website. It’s so cute and creative
Thanks so much for the compliment sage! You should be able to sub regular whole milk for the coconut milk. I’d use about 1 1/2 cups of milk as a substitute. Hope that helps 🙂