Cinnamon Bun Muffins Glutengrain Free Recipes

GLUTEN FREE CINNAMON BUN MUFFINS

Gluten Free Cinnamon Bun Muffins image

Here's a gluten free Cinnamon Bun Muffin recipe. I hope you all enjoy it during the holidays. Stay tuned for my Creamy Cream Cheese Frosting recipe later this week! http://www.elanaspantry.com/cinnamon-bun-muffins/

Provided by Elanas Pantry

Categories Quick Breads

Time 18m

Yield 1 batch, 6-8 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons agave nectar
1 tablespoon cinnamon
1 tablespoon grapeseed oil
1 cup blanched almond flour
2 tablespoons coconut flour
1/2 teaspoon baking soda
1/4 teaspoon celtic sea salt
1/4 cup grapeseed oil
1/4 cup agave nectar
3 eggs
1 tablespoon vanilla extract

Steps:

Cinnamon Topping.
1. To make cinnamon topping, combine agave, cinnamon and oil in a small bowl.
2. Set mixture aside.
Muffin Mixture.
1. Combine almond flour, coconut flour, baking soda and salt in a medium bowl.
2. In a large bowl blend together oil, agave, eggs and vanilla.
3. Blend dry ingredients into wet and scoop a scant ¼ cup at a time into lined muffin cups.
4. Spoon topping onto muffins.
5. Bake muffins for 8-12 minutes at 350°.
6. Cool muffins for 2 hours then frost with Creamy Cream Cheese Frosting (stay tuned for this recipe later this week!).

LOW-SUGAR CINNAMON BUN MUFFINS

Low-Sugar Cinnamon Bun Muffins image

Get the same sticky, gooey goodness of a cinnamon bun but with only 16 grams of carbohydrates and 2 grams of sugar per bun. Ideal for anyone tracking their sugar intake.

Provided by Food Network Kitchen

Time 1h30m

Yield 12 muffins

Number Of Ingredients 17

Ingredients

1 1/2 cups almond flour
1/3 cup flax seed meal
2 tablespoons toasted finely shredded coconut
1 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
2 1/2 teaspoons ground cinnamon
1/2 cup coconut oil, melted
1/2 cup confectioners' erythritol sweetener (see Cook's Note)
5 large eggs, at room temperature
1/2 cup half-and-half, at room temperature
1 teaspoon pure vanilla extract
1/4 cup walnuts, coarsely chopped
1 tablespoon granulated erythritol sweetener
2 ounces cream cheese, at room temperature
2 tablespoons heavy cream
2 teaspoons confectioners' erythritol sweetener

Steps:

For the muffins: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
Whisk together the almond flour, flax seed meal, coconut, baking powder, nutmeg, salt and 1 1/2 teaspoons of the cinnamon in a medium bowl.
Whisk together the coconut oil and confectioners' erythritol sweetener in a separate large bowl. Add the eggs one at a time, whisking to combine. Whisk in the half-and-half and vanilla. Add the dry ingredient mixture to the wet and whisk until well combined (the batter will be very runny).
Using a measuring cup or cookie scoop, divide the batter among the paper liners (they each should be slightly more than three-quarters full). Stir together the walnuts, granulated erythritol sweetener and remaining 1 teaspoon cinnamon in a small bowl. Sprinkle the mixture over the batter in the paper liners.
Bake until a toothpick comes out clean when inserted in the middle of a muffin, 25 to 30 minutes. Let cool slightly, then remove the muffins to a wire rack fitted inside a baking sheet to cool completely.
For the cream cheese icing: Whisk together the cream cheese, cream and confectioners' erythritol sweetener in a small microwave-safe bowl and microwave for 15 seconds to loosen. Drizzle over the cooled muffins before serving.

Nutrition Facts : Calories 270, Fat 25 grams, SaturatedFat 12 grams, Cholesterol 90 milligrams, Sodium 100 milligrams, Carbohydrate 16 grams, Fiber 3 grams, Protein 7 grams, Sugar 2 grams

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