If you know anything about me, I guess you know that my love for cinnamon runs deep as my love for soup.
I actually keep two different kinds of cinnamon in my pantry.
Yup, that’s right. I have two kinds of cinnamon — please, don’t act like you’re surprised.
It’s no mystery that I'm a spice freak. I have more than a hundred spices in my pantry and like to grind my own spice mixes using whole spices. I even broke two coffee grinders trying to grind spices in them before buying myself an (almost) professional Electric Spice-and-Nut Grinder, that grounds hard and soft spices and breaks them all down in a few pulses.
Back to cinnamon: my absolute favorite kind of cinnamon (and, btw, the one I used in this recipe) is a Saigon Cassia Cinnamon.
Now imagine walking into a kitchen where someone has just baked cinnamon rolls: this is exactly what this cinnamon smells like.
It’s pungent, almost intoxicating, and in my humble opinion the best cinnamon for baking.
But I honestly love all kinds of cinnamon. As long as there’s cinnamon, I’m one happy camper.
And when it comes to cinnamon baked goods, let me tell ya, these (Paleo) Cinnamon Sugar Donut Muffins are the next best thing.
I couldn’t decide if they were more like a donut hole or a mini muffin, so I’m calling them donut muffins.
I love that they’re tiny, mini-muffin size, and that they resemble cinnamon-sugar decked doughnut holes.
The cinnamon is noticeable and distinct, but not overpowering. If you’re a cinnamon fiend and prefer to be over-powered, it’s easy to add more to taste.
And the best part is that these are acceptable even in the days after a New Years Day brunch (if you know what I mean…)
So you might as well enjoy ‘em today, tomorrow, and even when the new year comes.
And now I need you to come over and eat them for me.
Please, there are only 11, 10, 8 left...
(Paleo) Cinnamon Sugar Donut Muffins Print this recipe!
Makes 12 donut muffins
2 large eggs, at room temperature
¼ cup maple syrup (or mild tasting honey)
¼ cup coconut oil (or butter), melted
1 teaspoon vanilla extract
¼ cup coconut flour (I used Bob’s Red Mill)
¼ cup almond flour
1 tablespoon coconut sugar (or granulated sweetener of choice)
½ teaspoon baking soda
1 teaspoon ground cinnamon
Pinch of salt
¼ cup coconut sugar (or granulated sweetener of choice)
1 teaspoon ground cinnamon
Preheat oven to 375°F (190°C) and place a rack in the middle.
Generously grease a mini muffin pan with melted coconut oil (alternatively you can line it with mini muffin cups.) Set aside.
In a large bowl, mix together eggs, maple syrup, coconut oil, and vanilla extract.
Add coconut flour, almond flour, sugar, baking soda, cinnamon, and salt.
Stir until just combined, do not overmix.
Pour the batter evenly into muffin tins until ¾ full.
Bake for 11 to 12 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in pan on a wire rack for 5 minutes, then transfer muffins to a rack and let cool completely.
In a small bowl make cinnamon sugar by mixing sugar and cinnamon, sprinkle on top of the
Store in an airtight container.
One donut muffin yields 112 calories, 7 grams of fat, 12 grams of carbs, and 2 grams of protein.