You didn’t think cinnamon rolls could get any better than the Cinnabon shop in the mall, until you made these.
Last weekend I was in the mood to make cinnamon rolls. After searching around online I had been thoroughly frightened by the idea of making dough that I would then swirl around and hope to mold into a bun. It just seemed so involved!
So instead I went the safe route, and I’m willing to bet you’re relieved by the sight of this recipe to take you the safe route too. I used all those delicious cinnamon roll flavors and mixed them into a muffin!
*Sigh of relief* we can all pull off a muffin recipe, right? Well, if not, have no fear- I’m hear to share an easy step-by-step to get you grooving.
Now let’s be honest here… are these the coolest functionality of a cinnamon roll since Cinnabon hit the mall? Likely. Do they taste the same? Not exactly.
But the ingredients are simple and about 10000x healthier, so I’d say they’re worth giving it a swirl.
Haha, see what I did there? But no swirl, so maybe it was a bad joke. Because, ya know… they aren’t exactly cinnamon rolls… but anyways.
Usually Justin tastes my recipes and says ‘this tastes healthy’ but this time he said ‘they’re good’. This is a big improvement, but a hard gage because usually he just wants me to stop making a mess in the kitchen.
However, I can honestly say that I think they came out pretty darn good. So forget him! *stuffs whole muffin in mouth*
The best part about the muffin is always the top though, right? So I had to go ALL OUT for these muffin tops.
If you aren’t sprinkling your muffin with a sweet streusel before baking, you need to change your ways.
The cinnamon roll inspired streusel on these beauties is a mix of ghee, honey, cinnamon, walnuts and raisins. It makes for the perfect sweet and crunchy combination.
I’m ALWAYS baking with raisins. At any given moment, it’s very likely that I have a huge 2.5lb bag of Mariani Packing Co. California raisins on hand.
Preservative and added sugar free, there’s really no need to add anything to them- these raisins are sweet all on their own. They’re perfect for adding sweetness to my recipes and always seem to make a baked good seem extra warm and cozy!
CINNAMON ROLL MUFFINS
Prep time: 45 minutes
Serves: 8
For muffins:
1/2 c coconut flour
1 tspn baking powder
4 eggs
1/3 c hemp milk (any milk will do!)
1/3 c honey
For topping:
2 tbsp cinnamon
2 tbsp ghee
4 tbsp honey
2 tbsp raisins
3 tbsp walnuts
1. Pre-heat your oven to 350°F.
2. Prep your muffin tin! Fill it with liners or coat with coconut oil spray.
3. In a large mixing bowl, combine your dry ingredients. Mix coconut flour and baking powder.
4. Add your wet ingredients to your dry. Stir to combine eggs, hemp milk and honey until smooth. Set aside.
5. In a small mixing bowl, combine your topping ingredients. Nuts and raisins will be coated in mixture.
6. Pour each muffin tin 1/4 of the way full with batter. Fill with 1 tbsp of topping. Continue filling with batter until 3/4 full. Top with 1 tbsp streusel topping.
7. Bake for 25 minutes (use the ole’ toothpick rule for good measure!).
You can keep these delicious little guys on the counter for a few days, but I always prefer baked goods refrigerated. This helps them last longer too!
This post is sponsored by Mariani. All opinions are my own. To view my full disclosure policy, click here.
