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Gluten-Free Cinnamon Muffins

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Sundays are lazy days around the Kelly household.  Any of you with teenagers know exactly what I’m talking about…they don’t typically wake up until late morning or early afternoon. Teens (and parents) need to catch up on sleep and reset their bodies for the intensity of the weekly routine.  I love Sunday mornings and usually tip-toe around trying not to wake my sleepy crew.  I enjoy making something with a little bit of sweetness as a special treat, and our Gluten-Free Cinnamon Muffins are the perfect fit.  I can whip them up (quietly) in the kitchen and they bake in about 15 minutes.

Gluten-Free Cinnamon Muffins

Serve these little muffins up with a simple green juice – something special that isn’t overly sweet.  

Gluten-Free Cinnamon Muffins

Check out our Basic Green Juice Recipe

Gluten-Free Cinnamon Muffins
Yields 12
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Ingredients
  1. 1 cup almond meal flour
  2. 1/4 cup coconut flour
  3. 1/2 cup sorghum flour
  4. 2 tablespoons arrowroot powder
  5. 3/4 teaspoon baking soda
  6. 1/4 cup coconut palm sugar
  7. 1/4 teaspoon sea salt
  8. 2 chia/flax eggs: 1 Tbsp each ground flax and ground chia. Add 6 Tbsps. water to that and set aside for about 5 minutes.
  9. 3/4 cup coconut milk + 1/2 teaspoon apple cider vinegar - set aside for 5 minutes
  10. 2 teaspoons vanilla
Topping
  1. 1/4 cup gluten-free oats lightly buzzed in the coffee grinder
  2. 1/4 cup walnuts, chopped
  3. 1-1/2 teaspoons Ceylon cinnamon
  4. 1 tablespoon coconut palm sugar
  5. 1 small pinch sea salt
  6. 2 tablespoon coconut oil, melted
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine topping ingredients and stir until coconut oil is incorporated. Set aside.
  3. Combine ground chia and flax with 6 tablespoons water. (note: I grind my chia seeds and flax seeds in a coffee grinder) Set aside for 5 minutes.
  4. Add 1/2 teaspoon apple cider vinegar to coconut milk. Set aside.
  5. In a large bowl, combine almond meal, coconut flour, sorghum flour, arrowroot powder, baking soda, and sea salt. Whisk until well combined.
  6. In a small bowl, combine coconut milk mixture, vanilla, and chia/flax "eggs." Give a good stir.
  7. Add liquid ingredients to dry ingredients, stir until well incorporated.
  8. Drop by spoonful into greased muffin tin.
  9. Bake for about 13-18 minutes. My muffins took 15 minutes at 350 degrees.
Notes
  1. vegan, gluten-free, dairy-free
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