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Just like Little Debbie’s…not!

My son was fortunate enough to have two amazing teachers this year. So, for Teacher Appreciation Week, we thought, what better way to celebrate their greatness than with a treat for breakfast!

So when I was a kid, I use to love those swirly cinnamin rolls that you would peel apart. Do you remember what those were called? I can’t, but think they were by Little Debbie’s?  I bet if I had one wrapped (from 30 years ago), it would still be “fresh”. Gross.  Anyway, these healthier cinnamon bun muffins are my son’s and husband’s new favorite breakfast treat.  Their only complaint — I didn’t make enough.

Here’s how to make them:

Cinnamon Topping

• 2 tablespoon coconut nectar (or maple)
• 1 tablespoon cinnamon
• 1 tablespoon coconut oil

1. To make cinnamon topping, combine agave, cinnamon and oil in a small bowl
2. Set mixture aside

Muffin Mixture

• 1 cup blanched almond flour
• 2 tablespoon coconut flour
• ½ teaspoon baking soda
• ¼ teaspoon celtic sea salt
• ¼ cup coconut oil
• ¼ cup maple or coconut palm sugar
• 3 eggs
• 1 tablespoon vanilla extract

1. Combine almond flour, coconut flour, baking soda and salt in a medium bowl
2. In a large bowl blend together oil, agave, eggs and vanilla
3. Blend dry ingredients into wet and scoop a scant ¼ cup at a time into lined muffin cups
4. Spoon the cinnamon topping (above) onto muffins
5. Bake muffins for 8-12 minutes at 350°

Makes (only!) 8 muffins so you may want to double, per my husband’s suggestion.

So since I only had two food pictures for this post, I thought it was a great excuse, albeit lame, to show off George one more time. Well…for now at least.  When I went to look for him the other day, this is exactly how I found him.  I wonder if he misses his momma…

Oh and I’ve had some people say they were having an “error when posting a comment”. I have finally fixed this problem so please feel free to comment away!! I absolutely love hearing from you all!  And if you do have a problem (which you shouldn’t) please let me know.  Thanks and have a great weekend!
  • Michelle - Just found your website today. Love the recipes. Question on measuring the coconut oil: Do you measure in liquid or solid form?ReplyCancel

    • landriav - Thanks Michelle! It depends if it’s summer or winter. In the winter, my coconut oil is solid but in the summer, it’s liquid. Either way, I think the measurements are the same. If you are mixing it with something, say granola, I would melt it first though. Hope this helps some. Thanks for posting, and reading!ReplyCancel

  • Jamie - I am so excited I stumbled upon your blog!! We are new to paleo. We are hoping it will improve our sons allergies and asthma. He,too, is a Tate 🙂 It is fantastic to find such yummy recipes! I am eager to try them! Thanks!!ReplyCancel

    • landriav - Thanks so much for your note Jamie! That was really sweet. And, so crazy that y’all have a Tate too!!ReplyCancel

  • Rob King - Made these tonight and it was a hit with the group! Yum! I am going to make them for my nephews who i will see Sunday! Woot!ReplyCancel

  • Paleo Cinnamon Muffins « A Scandinavian's Sensations - […] Recipe is from: http://stiritup.me/?p=3059  […]ReplyCancel

  • Krista - I just stumbled upon this recipe and it sounds great! 2 questions though: my daughter has an almond allergy, so if I were to just use coconut flour what would the measurements do? Secondly, we don’t use agave, could we use honey or maple syrup to replace? Thanks so much!ReplyCancel

    • landriav - Hey Krista! Thanks for your questions and I am so sorry in my delayed response! As for the coconut flour, you do have to add extra egg or coconut milk or some liquid because the coconut flour will absorb so much liquid it can dry things out. I will try to mix it with more egg a lot of times, or split some ground flax with coconut flour. I hope that helps. If you have a specific recipes and want help converting, feel free to email me and I can help. landriav@gmail.com
      As for honey, or maple syrup, yes we use dark raw honey for baking often. We rarely, very rarely use agave! I hope this helps and again, sorry for my delay!ReplyCancel

  • Rita - Just came across this recipe, made them, froze them and have been enjoying them all week. AWESOME!!!!!!!! I’ve told about 5 friends who feel the same way. Thanks so much!ReplyCancel

    • landriav - Nice!! Thanks so much for commenting Rita. Freezing them is a fabulous idea. Could be a great school snack for the kiddos too. Thanks again!ReplyCancel

  • Andria - These sound amazing!
    Can you substitute the coconut flour with more almond flour.
    Is the almond meal from trader joes ok for this recipe?
    Thank you!! 🙂ReplyCancel

    • landriav - Oh they are so good Andria! And yes, I would think that would be fine. Coconut tends to make things a bit denser (and soak up liquids) but I think that would be the only difference. And for the almond flour, I typically use more of a “flour” than a “meal” (ie TJs) for baked goods, but it should be fine as well! I hope you like them!!ReplyCancel

  • Stephanie Smith - Yummy yummy yummy!!! I made these, and followed the recipe exactly! Unfortunately, as soon as I took them out of the oven, my 7 year old daughter started complaining of appendicitis. By the time we got home from the hospital, the muffins had been sitting out for three days, they were still delicious and moist! These are delicious!ReplyCancel

    • landriav - Oh my goodness Stephanie! I am SO sorry to hear about your daughter!! I am so glad she is okay. And so happy the muffins were so yummy even days after. I bet it was kind of a nice treat to come home to. I love these things! Anyway, glad all is well! And thanks for posting!!ReplyCancel

  • Elina - These muffins are amazing! I’ve been making them for friends, and now the whole paleo community in the Cayman Islands loves them. Thanks for a such a great blog!ReplyCancel

    • landriav - Elian, that is really cool! I just read your note aloud to my husband. Thank you for sharing that with me. 🙂ReplyCancel

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