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CINNAMON ROLL MUFFINS

CINNAMON ROLL MUFFINS

One of our favourite sweet treats to date, not just because of the delicious cinnamon-ey aroma that this brings to your house, but because it legit tastes like it’s from a Danish bakery.

Ingredients for the Batter:

2 x eggs (room temperature)

2 x cups of almond milk

4 x tablespoons of melted coconut oil

1 x half cup of coconut sugar

3 x cups of almond flour

1 x quarter cup of arrowroot powder (or tapioca flour)

1 x teaspoon of baking powder

2 x teaspoons of cinnamon powder

Ingredients for the Cinnamon Swirl:

1 x third of a cup of coconut sugar

2 x tablespoons of coconut oil

2 x teaspoons of cinnamon powder

Method:

  1. Pre-heat oven to 180 degrees and take out a muffin tray.

  2. In one mixing bowl, whisk the eggs oil and milk.

  3. In a separate bowl, combine the sugar, flours, baking powder and cinnamon until creamy.

  4. Combine both mixtures together and pour into each muffin slot in the muffin tray half way.

  5. Mix together the cinnamon swirl ingredients and add a teaspoon on top of each muffin.

  6. Continue pouring the remaining batter over each muffin and sprinkle any remaining sugar on the top.

  7. Carefully place in the oven and bake for 18-20 minutes.

The best part about this recipe is that if you’re making it for friends, it seems like you’ve put in a tonne of effort when in fact, it’s actually pretty easy! We personally like them served hot with a little Booja Booja Vanilla ice cream.

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