Cinnamon Sugar Mini Muffins (Paleo/Gluten Free)
Cinnamon and sugar are a match made in heaven that we truly can never get enough of. Combine those flavors with these adorably small mini muffins, and it turns into a really cute and scrumptious morning treat. We’ve never encountered someone who hasn’t been a massive fan of these, and we just can’t blame them for that because these really are unbeatable. A recipe share from our cookbook: "Back Porch Paleo, Homestyle Comfort Food From Our Table to Yours!" Find this one on page number 26.
PREP TIME
20 minutes
COOK TIME
20 minutes
INGREDIENTS
14
Serves: 18
Ingredients
muffins
- 1 cup1 cup1 cup Otto’s Naturals Non-GMO Cassava Flour
- 1 tsp1 tsp1 tsp Baking Powder
- .5 tsp.5 tsp.5 tsp Sea Salt
- .5 tsp.5 tsp.5 tsp Ground Cinnamon
- .5 cup.5 cup.5 cup Maple Sugar, can sub organic granulated sugar
- .3 cup.3 cup.3 cup Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening
- 1 whole1 whole1 whole Egg, room temperature
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- .5 cup.5 cup.5 cup Almond Milk, or milk of choice, room temperature
coating
- .25 cup.25 cup.25 cup Salted Butter, melted & sightly cooled
- .5 cup.5 cup.5 cup Maple Sugar, can sub organic granulated sugar
- 2 tsp2 tsp2 tsp Ground Cinnamon
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 350°F and prepare a mini muffin pan by spraying with avocado oil.
- In a small mixing bowl, add cassava flour, baking powder, salt and cinnamon. Whisk together till fully combined, set aside.
- In a medium mixing bowl, add maple sugar and shortening. Cream together with a hand mixer until fluffy and well combined. Add egg and vanilla and mix well.
- Alternate adding one-third of the flour mixture with one-third of the almond milk, mixing well after each addition, until everything is added and well combined. Fill 18 tins three-fourths of the way full. Bake for 15-17 minutes or until edges just begin to turn brown and the center is set. Remove from the oven and let cool completely in the muffin tin.
- While muffins bake, prepare the coating. Place melted butter in one small bowl and the maple sugar and cinnamon in another small bowl, stirring to combine.
- Once muffins are cool, dip tops in the melted butter, then toss in the cinnamon-sugar mixture. If you prefer to dip the entire muffin, you will need to double the ingredients.
- Best the day made, but can be frozen. Store any uneaten at room temperature for up to two days.
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My Notes:
About This Recipe
Show nutritional information
Baked Goods Breakfast Coconut Free Cupcakes & Muffins Desserts FODMAP Free Gluten Free Grain Free Nightshade Free Pescetarian Shellfish Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 105 |
| Fat: | 6 g |
| Carbohydrates: | 15 g |
| Protein: | 0 g |
| Cholesterol: | 7 g |
| Sodium: | 126 mg |
| Fiber: | 1 g |
| Sugars: | 0 g |
| Calculated per serving. | |
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One response to “Cinnamon Sugar Mini Muffins (Paleo/Gluten Free)”
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Can confirm these are DELICIOUS!! Loved making them together over an IG live many moons ago and thanks for the reminder that I am due to make another batch!!