I had some left over almond meal/flour (same thing) in my fridge from the almond milk that I made this week and was wanting to use it up in a muffin recipe. I found this recipe for a cinnamon roll type muffin at elanaspantry.com, another great site I have just recently discovered. I wanted the muffin to be sweet and more "dessert like" but didn't want to use any butter or refined sugar in it. I was excited to find this recipe and even more excited with how well they turned out and even more excited with how much Ryan loved them! (If you know Ryan you know he doesn't like sweet things). This recipe is definitely a keeper and one I'm so grateful I stumbled across! I have a feeling it just may become a staple recipe in our home :)
Cinnamon Bun Muffins
Cinnamon Topping:
2 tablespoon agave nectar
1 tablespoon cinnamon
1 tablespoon grapeseed oil
To make cinnamon topping, combine agave, cinnamon and oil in a small bowl
Set mixture aside.
Muffin Mixture:
1 cup almond meal/flour (you can make this by grinding almonds up in a food processor to a sand-like consistency)
2 tablespoons coconut flour (same thing here- you can grind unsweetened coconut flakes in a food processor to a sand-like consistency)
½ teaspoon baking soda
¼ teaspoon sea salt
¼ cup grapeseed oil (can be found at a health food store and isn't very expensive)
¼ cup agave nectar
3 eggs
1 tablespoon vanilla extract
Combine almond flour, coconut flour, baking soda and salt in a medium bowl
In a large bowl blend together oil, agave, eggs and vanilla
Blend dry ingredients into wet and scoop a scant ¼ cup at a time into lined muffin cups
Spoon topping onto muffins
Bake muffins for 8-12 minutes at 350°
Cool muffins for 2 hours then frost with Creamy Cream Cheese Frosting (I didn't do this but I'm sure if you did it would be wonderful!)
Makes 9 muffins
2 tablespoon agave nectar
1 tablespoon cinnamon
1 tablespoon grapeseed oil
To make cinnamon topping, combine agave, cinnamon and oil in a small bowl
Set mixture aside.
Muffin Mixture:
1 cup almond meal/flour (you can make this by grinding almonds up in a food processor to a sand-like consistency)
2 tablespoons coconut flour (same thing here- you can grind unsweetened coconut flakes in a food processor to a sand-like consistency)
½ teaspoon baking soda
¼ teaspoon sea salt
¼ cup grapeseed oil
(can be found at a health food store and isn't very expensive)¼ cup agave nectar
3 eggs
1 tablespoon vanilla extract
Combine almond flour, coconut flour, baking soda and salt in a medium bowl
In a large bowl blend together oil, agave, eggs and vanilla
Blend dry ingredients into wet and scoop a scant ¼ cup at a time into lined muffin cups
Spoon topping onto muffins
Bake muffins for 8-12 minutes at 350°
Cool muffins for 2 hours then frost with Creamy Cream Cheese Frosting (I didn't do this but I'm sure if you did it would be wonderful!)
Makes 9 muffins
*Little side note- I didn't have quite 1 full cup of almond meal/flour so I topped off the measuring cup with fresh ground whole wheat flour and they turned out great. If you wanted your muffin to be completely gluten-free then you would need to make sure you have enough almond meal/flour for 1 full cup.
**One more thing- if you are using almond meal from making almond milk you will want to run it through a food processor for a few seconds to break up any clumps.
**One more thing- if you are using almond meal from making almond milk you will want to run it through a food processor for a few seconds to break up any clumps.
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