Saturday, May 31, 2014

Dairy Free Cinnamon Swirl Muffins (made with coconut oil and blanched almond flour)





I took a break from muffins for a bit. I was eating a lot of them and really, they're just basically little cakes. I'm back on though because they're a great nutrient dense snack and good for travel or to bring to work. I can get really hungry and gluten free pretzels, grapes or carrot sticks just DO NOT cut it some times. So I've been trying to eat muffins that have a little less sweetener and a little less fat. Sometimes the recipes I make just taste too dense or too greasy, and there's still good fats from the almond flour. So I've been using half the fat and adding water and it actually improves the batter and makes it fluffier and lighter!

You can find the first version of my Dairy Free Cinnamon Swirl Muffins here. Made with coconut oil, coconut milk, coconut flour and walnuts. For this second version I kept it a little simpler with coconut oil to keep it dairy free and just used blanched almond flour as the base. No coconut milk or coconut flour in the batter this time and no walnuts in the cinnamon swirl. There's a little less honey so they're not quite as sweet, and I used half the cinnamon which you could just double if you want a stronger flavor.

You may also like
The Best Almond Flour Cinnamon Roll Biscuits at Urban Poser

George and Juli’s Paleo Cinnamon Chocolate Swirl Banana Bread at Tasty-Yummies

Dairy Free Cinnamon Swirl Muffins (made with coconut oil and blanched almond flour)
makes 12

Muffin Batter
2 eggs
1/4 C melted coconut oil
1/4 C water
1/3 C honey
1 tsp vanilla
2 1/2 C blanched almond flour
1/2 tsp salt
1/2 tsp baking soda

Cinnamon Swirl Topping
1/4 C melted coconut oil
1/4 C honey
1 T cinnamon
2 T blanched almond flour

Preheat the oven to 350 and line a muffin tin with paper liners
First make the batter and whisk together the eggs, cooled melted coconut oil, water, honey and vanilla
Mix in the blanched almond flour, salt and baking soda
Use an ice cream scoop to fill the muffin tin
Next make the Cinnamon Swirl Topping by mixing the melted coconut oil, honey, cinnamon and blanched almond flour
Spoon the topping on top of each muffin then use a toothpick or the tip of a sharp knife to swirl the topping into the muffins
Bake 15-18 minutes and let cool a few minutes before eating or the sugary topping will be a little too hot and sticky and more of the muffin will stick to the paper liner

5 comments:

Sarah Kuhner said...

I made a double batch of these last night. They were delicious! Great texture and good flavor. I ran out of honey for the topping and used sugar and it was good.

Anonymous said...

2 1/2 cups of almond flour? It seems too much, so I used 2 cups but the result was still dry on the outside, raw on the inside after baking for 35 minutes.

Anonymous said...

Can you substitute coconut flour for the almond flour?

Kristen Schumacher said...

do you have any substitutes for honey? I am not allowed to have sugar, except stevia, so I'm just curious what would happen if I used something else or didn't use it at all. Thank you!!

Anonymous said...

These were so amazing! I substituted unsalted butter in place of the coconut oil and used some light brown sugar in the crumble but I think maple syrup would have been great too! Loved this recipe!