Cinnamon Muffins {refined sugar-free and gluten-free}

The perfectly sweet way to start your day…with mini cinnamon muffins! They are cute, sweetened with honey and no refined sugar, gluten-free and would be PERFECT with a little smear of nut butter. Although I recommend taking time in the morning to sit down and thoroughly enjoy your breakfast, I know that this isn’t always realistic in the busy world we live in, these muffins would be perfect for on the go.

cinnamon muffins (gluten-free, refined sugar-free)

Since they are mini-size you can decide how many you want to enjoy at any given time. They also make a perfect pick-me-up snack or even for dessert. You could even bake up some apple slices with cinnamon and crumble one of these little guys right on top of your apple slices! Or crumble one on top of some Greek yogurt! I’m getting all excited over here! Mmm, mmm.

Hope you enjoy them as much as I do!

cinnamon muffins (gluten-free, refined sugar-free) cinnamon muffins (gluten-free, refined sugar-free)   cinnamon muffins (gluten-free, refined sugar-free)


**Note: Although these are made with no refined sugar, they still contain sugar from the honey. Just something to be aware of! 🙂

Recipe adapted from and Elana’s Pantry.

Cinnamon Muffins (refined sugar-free, gluten-free)
Serves: 3 dozen mini muffins
  • 1 cup almond flour
  • 1 cup brown rice flour
  • ¼ cup coconut flour
  • 1 tsp baking soda
  • ½ tsp sea salt
  • ½ tsp cinnamon
  • 3 Tbsp flax seed + ½ cup water
  • ¼ cup coconut oil, melted
  • ¼ cup unsweetened applesauce
  • ½ cup raw honey
  • 3 eggs
  • 1 Tbsp vanilla extract
  • Topping:
  • ¼ cup honey
  • 2 Tbsp cinnamon
  • 2 Tbsp coconut oil, melted
  1. Preheat oven to 350 degrees F. Lightly coat two mini muffin pans with cooking spray. Set aside.
  2. In a medium bowl, combine all flours, baking soda, salt, and cinnamon. Set aside.
  3. In a food processor combine flaxseed and water and process until frothy.
  4. In a large bowl, beat together the flaxseed mixture, oil, applesauce, eggs, and vanilla.
  5. Slowly blend dry ingredients into the wet ingredients until combined.
  6. Carefully spoon batter into prepared muffin tins.
  7. In a small bowl, combine the topping ingredients: melted coconut oil, honey and cinnamon. Mix well and spoon over muffins.
  8. Bake for 12-15 minutes or until tooth pick inserted into middle muffin comes out clean.

Happy Weekend!!

This Post Has 8 Comments

    1. Melanie

      Me too! We buy a humongo container of cinnamon at Costco because we go through it so quickly around here! You are right, adding cinnamon chips would definitely make it extra delicious!

    1. Melanie

      Mini muffins are so much more fun!

  1. Gabby


    I just tried making these, and I wish I had reviewed the recipe earlier. You have honey listed twice but you don’t mention to use it until making the topping. You also mention adding oil in the instructions and for the topping, you mention adding coconut oil. You should be consistent in the recipe. If your recipe has coconut oil, mention coconut oil in the instructions. You do it once but not twice, making me wonder if I should have used regular oil in the batter and coconut oil only for the topping. The recipe became confusing and my batter became a dry mess. It’s in the oven now, but I am worried they won’t come out well. Will you please review your recipe and fix it up please?


    1. Melanie

      The reason honey is listed twice is because it is used in the muffin and then separately for the topping. The top of the recipe ingredients is for the muffins and the bottom which is marked topping is for the topping. Coconut oil is mentioned in the instructions.
      Sorry for the confusion. I hope they turned out because they are really good.

  2. Gabby


    Your instructions for the muffin part don’t include honey though:

    “In a large bowl, beat together the flaxseed mixture, oil, applesauce, eggs, and vanilla.”



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