Paleo Apple Cinnamon Muffins Recipe

This post may contain affiliate links, for more information please read my disclosure policy.

Paleo Apple Cinnamon Muffins

I just dug through a bunch of Easter Candy (hoping it’s not expired?) looking for any kind of Dark Chocolate. My cabinets are also Dark Chocolate-free. The only thing I could find were some Whoppers. Gag me. So anyway, yes, I have a bit of a sweet tooth/teeth.

In reality, this probably means I’m either being hormonal or need to eat something satiating like an avocado or some kind of fatty dead animal… but for now, sweets are the topic.

This has been going on for a couple of days, see: hormones, so I decided to make something Paleo-friendly that in any way reminded me of a hunk of cake or cinnamon roll. Here, Paleo Apple Cinnamon Muffins were born.

These Cinnamon Sticky Muffins have just enough honey in them to feel dessert-y, and are filling enough for an afternoon snack. Because you dip the “Cinnamon Roll” mixture into the muffin batter, the middle is a pull-apart gooey delicious mess, and the top bakes into a slightly crunchy wanna-be Cinnabon. In a good way.

Anyway, I ate like 3 of these right when they came out of the oven, threw a couple at my kids, threw a couple at my husband, ate some the next morning, then texted Tim and said “Should I make more of those?” He said no, but only because I plowed through the first batch in record speed… always looking out for me. Needless to say, these are good. Super moist, perfectly sweet, easy to devour.

Cinnamon Bun Sticky Muffins, slightly adapted from kirbiecravings
Yield: about 8 muffins Time: Less than 30 minutes

Muffin Ingredients:

Cinnamon Topping Ingredients:

  • 2 tablespoons of ground cinnamon
  • 4 tablespoons of raw honey (or other sweetener you prefer)
  • 2 tablespoons of melted butter (coconut oil or ghee will work too)
  • 1/4 cup of chopped walnuts or other type of nuts

Method:

  1. Preheat your oven to 350 degrees F.
  2. To make the muffins, combine all dry ingredients and blend them well.
  3. Add the wet ingredients to the dry ingredients and use a mixer to blend (get rid of any clumps of flour), or blend well by hand.
  4. Fill muffin or cupcake liners about 3/4 of the way with batter.
  5. Drip the cinnamon topping over the top of each muffin. Some of it will sink into the muffin batter. You can also use a toothpick  to get more of the topping to spread into the batter by poking the topping into the batter
  6. Bake for about 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
  7. Cool and enjoy! Store for a few days at room temperature (covered) or keep in the refrigerator for a week or so.

If you try these I know you’ll love them. They take practically no time to make, your house smells good, your belly feels good. It’s all the great things about cooking in one recipe.

xoxo 🙂

Paleo Apple Cinnamon Muffins with Coconut Flour
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • ½ cup of Coconut Flour (My favorite brand)
  • 1 tsp baking powder
  • ¼ teaspoon of sea salt
  • 4 eggs
  • ⅓ cup almond milk
  • ½ cup of honey
  • Cinnamon Topping Ingredients:
  • 2 tablespoons of ground cinnamon
  • 4 tablespoons of raw honey (or other sweetener you prefer)
  • 2 tablespoons of melted butter (coconut oil or ghee will work too)
  • ¼ cup of chopped walnuts or other type of nuts
Instructions
  1. Preheat your oven to 350 degrees F.
  2. To make the muffins, combine all dry ingredients and blend them well.
  3. Add the wet ingredients to the dry ingredients and use a mixer to blend (get rid of any clumps of flour), or blend well by hand.
  4. Fill muffin or cupcake liners about ¾ of the way with batter.
  5. Drip the cinnamon topping over the top of each muffin. Some of it will sink into the muffin batter. You can also use a toothpick to get more of the topping to spread into the batter by poking the topping into the batter
  6. Bake for about 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
  7. Cool and enjoy! Store for a few days at room temperature (covered) or keep in the refrigerator for a week or so.

Leave a Reply

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