This is a healthy cinnamon bun recipe from elanaspantry.com. It is gluten free and dairy free for sensitive people and it has the best cinnamon taste, it is like your eating the real fattening cinnamon bun but low-fat. This would be a perfect quick breakfast or afternoon snack and it was easy to make.
I changed the recipe by adding 1/2 teaspoon of cinnamon to the muffin mixture and I used almond meal flour instead of blanched almond meal, which didn't seem to change the texture of the muffin. For Elana's recipe go to Elana's Pantry to get the original ingredients.
2 tablespoons agave nectar or honey
1 tablespoon cinnamon
1 tablespoon grapeseed oil
1 cup almond meal flour
2 tablespoons coconut flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon fine sea salt
1/4 cup grapeseed oil
1/4 cup agave nectar or honey
1 tablespoon vanilla extract
Preheat oven 350 degrees. Put 8 paper muffin liners in a muffin pan and set aside.
To make cinnamon topping, combine agave or honey, cinnamon, and oil in a small bowl and set aside.
To make muffin mixture, combine almond flour, coconut flour, baking soda, cinnamon, and salt in a medium bowl. In a large bowl with a whisk whip together oil, agave or honey, eggs and vanilla. Blend dry ingredients into the wet and scoop 1/4 cup at a time into lined muffin cups. Spoon topping onto muffins.
Bake muffins for 16 minutes and then test with a wooden toothpick to see if done. Let muffins cool in pan for 5 minutes, then remove to wire rack to completely cool. Enjoy!