Scrumptious, tender Paleo Snickerdoodle Muffins that are simple to make, quick to bake, healthy, and filling. You are going to love how easy these cinnamon almond flour muffins are to make.
For more breakfast ideas check out my Gluten Free Breakfast Recipes.
Paleo Snickerdoodle Muffins
I love just about anything with cinnamon. If you love cinnamon, or snickerdoodle cookies, you are going to love these Paleo Snickerdoodle Muffins.
They are soft, cake-like, and bursting with cinnamon and vanilla. These Snickerdoodle Muffins are gluten-free, grain-free, dairy-free, and refined sugar free, making them Paleo friendly.
Working with Almond Flour
These are essentially almond flour muffins. One thing to note about using almond flour is that it is NOT a 1-to-1 for gluten-free flour. It has a lot more protien and fat, and less starch, so it reacts differently in recipes. It’s best stored in the refrigerator or freezer if you’re not going to use it up in a week or two.
Always bring Almond meal or flour to room temperature before baking almond flour muffins with it. If you use it cold, it’ll absorb more of the liquid and your batter will be thicker than it should be. And remember, because it’s made from almonds, it can go rancid, so keep track of when you opened the bag.
These muffins are a simple twist off my Paleo Chocolate Chip Muffins, which are my girls favorite muffin. This recipe uses the same basic ingredients, with the addition of cinnamon.
I couldn’t help turn my girls favorite muffin into a cinnamon-inspired breakfast treat.
Can I use an egg replacer?
I haven’t tried using an egg replacer in this paleo snickerdoodle muffin recipe because of the amount of eggs that it calls for. I have had others comment on similar recipes that chia egg and flax egg worked well, but the almond flour muffins didn’t rise as much.
You won’t be able to tell these muffins are made with almond flour. The combination of ingredients lends a perfect texture that’s similar to glutinous muffins. Not only are these muffins grain-free, they are also packed with protien and healthy fats.
What can I use instead of honey?
You can use maple syrup, agave or a sugar free syrup in this recipe in place of the honey. Just note that the flavor will be different. Maple syrup tends to be mild in flavor while still adding a touch of sweetness. Honey compliments the chai spice flavors.
I love coming up with different variations of healthy muffins for my girls to eat and these Paleo Snickerdoodle Muffins are a new favorite in our house.
If you like to enjoy grain-free breakfast treats you’ll want to check out my Double Chocolate Muffins. If you like the addition of pumpkin to your baked goods, you’ll fall in love with my Grain-Free Pumpkin Bars.
If you make these paleo snickerdoodle muffins please stop back by and let me know what you thought. Also, if you have a question leave a comment below and I will get back to you.
Happy Cooking and Baking,
- 2 cups fine ground almond flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 cup coconut oil, melted and cooled
- 1/4 cup honey (or pure maple syrup)
- 3 large eggs, whisked
- 1 teaspoon gluten-free vanilla extract
- optional: 2 tablespoons coconut sugar + 1/2 teaspoon cinnamon for dipping muffins in
- Preheat oven to 350°F (180°C). Line a cupcake pan with 12 paper liners; set aside.
- In a large mixing bowl, whisk almond flour, salt, baking soda, and cinnamon.
- Add coconut oil, honey, eggs, and vanilla extract and mix until well combined.
- Spoon batter evenly into your paper liners.
- Bake for 18-20 minutes or until the center is set.
- Remove from the oven and let cool for 5-10 minutes before serving.
- If desired, dip the tops of muffins in cinnamon sugar.
- Store in an airtight container at room temperature.
Serving Size:1 muffins
Amount Per Serving: Calories: 233 Total Fat: 17g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 49mg Sodium: 146mg Carbohydrates: 17g Fiber: 3g Sugar: 12g Protein: 6g