Make Muffins.

Life decisions.

They suck.

Sometimes, I wish I could just have someone tell me what to do, or tell me what I should do.

It’s as though I make a decision and then the other person living inside of my head says “no, Chelsy, you don’t want that,” or “hey, Chels, what about this?”

Seriously, what is up with the conflict?

I need someone like Alfred, Batman’s confidant, telling me what to do and when to do it.

Will you come make my life decisions?

See you tomorrow 😉

One thing I am always sure of…food.

When I want a muffin,

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I make myself one…or some.

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There is nothing better than a hot cinnamon roll fresh out of the oven.

These are a total play on cinnamon rolls…in muffin form.

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Because that’s how I roll.

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No pun intended.

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When I was younger, the occasional Sunday morning consisted of the one, the only…

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Pillsbury Grand Cinnamon Rolls.

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The smell of sweet cinnamon wafting through the kitchen and to my bedroom was enough to drag me out of bed.

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I’m pretty sure the cream cheese glaze barely made it on top of the actual cinnamon rolls…

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more of like all over my hands and in my mouth.

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Those were the days.

5.0 from 1 reviews
Cinnamon Roll Muffins
Author: 
Recipe type: Muffins, Breakfast, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Scrumptious cinnamon muffins made slightly sweet with the addition of maple syrup. Topped w/ a honey yogurt glaze for the perfect treat! Gluten-free, paleo, refined sugar-free, nut-free. TASTES LIKE A CINNAMON ROLL!
Ingredients
  • For the muffins:
  • ½ c. coconut flour
  • 2 T. ground cinnamon
  • 1 t. baking soda
  • ¼ t. sea salt
  • 1 c. + 3 T. liquid egg whites (or equivalent 5 eggs)
  • ¼ c. maple syrup
  • ¼ c. extra-virgin olive oil
  • 2 t. pure vanilla extract
  • For the glaze:
  • ½ c. Greek yogurt (or non-dairy yogurt for paleo)
  • ¼ c. honey
  • ¼ t. pure vanilla extract
  • 1¾ t. coconut flour
Instructions
  1. For the muffins, preheat the oven to 350 degrees F. Line 6 muffin cups w/ paper or non-stick silicone liners.
  2. In a large bowl, combine the coconut flour, cinnamon, baking soda, and salt.
  3. Stir in the eggs, maple syrup, evoo, and vanilla until smooth.
  4. Distribute the batter by rounded tablespoons into each muffin cup.
  5. Bake for 20-22 minutes, or until a toothpick inserted into the center of each muffin comes out clean.
  6. Let the muffins cool completely.
  7. For the glaze, whisk together all of the ingredients in a small mixing bowl until smooth.
  8. Drizzle the glaze over the top of each cooled muffin.

MANGIA!!!

Comments

  1. So pretty!!! Where did you the liners?

  2. kelsey says:

    Really excited these are nut free, been looking for an easy cinnamon-roll-like recipe! Will definitely have to try, thanks!

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