It’s a cold, cozy morning in late fall and your house is filled with a warm aroma of spices. Cinnamon, coconut sugar, sweet, fresh dough… fresh cinnamon roll muffins are ready in the oven!

These are gluten-free and made from clean ingredients that will fill you up without leaving you full of guilt. Here are our Cinnamon Roll Muffins! Do you feel like you can already smell it too? I need to quit drooling and get to cooking!

INGREDIENTS

FOR MUFFINS:
½ cup coconut sugar
½ cup unsweetened coconut milk beverage
⅓ cup pure maple syrup
¼ cup ghee (organic grass-fed, if possible), melted
1 large egg
1 tsp. ground cinnamon
1 tsp. pure vanilla extract
1½ cups gluten-free all-purpose flour
½ cup almond flour
1½ tsp. baking powder, gluten-free
½ tsp. sea salt (or Himalayan salt)

FOR ICING:
3 Tbsp. + 1 tsp. reduced-fat sour cream
3 Tbsp. + 1 tsp. powdered sugar

INSTRUCTIONS

1. Preheat the oven to 350° F.
2. Line a twelve-cup muffin pan with muffin liners and lightly coat with spray. Set aside.
3. To make muffins, place sugar, coconut milk, maple syrup, ghee, egg, cinnamon, and extract in a blender; cover. Blend until smooth. Set aside.
4. Combine flour, almond flour, baking powder, and salt in a medium bowl; mix well.
5. Add flour mixture to the blender; cover. Blend until a smooth batter forms, scraping sides of the blender with a rubber spatula as needed.
6. Evenly divide batter among prepared muffin cups.
7. Bake for 18 to 20 minutes, rotating the pan after 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool completely before topping with icing.
8. While muffins are baking, make the icing. Combine sour cream and powdered sugar in a small bowl; whisk to blend. Refrigerate until muffins are cool. Top each with 1 tsp. icing.

Serves 10 (1 muffin / serving) Container Equivalents: 1 ½ Yellow, 1 Blue, 1 Tbsp
2B Mindset Plate It: Track it as the occasional treat!