These Crohn’s Friendly Cinnamon Muffins are soft, lightly sweet, and made with almond flour for a grain-free, paleo-friendly treat. Sweetened naturally with honey and topped with a warm cinnamon glaze, they’re perfect for breakfast, a snack, or a gentle dessert option for those with sensitive digestion.
Makes: 6 muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: ~35 minutes
Ingredients
Muffin Batter:
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½ cup almond milk
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¼ cup honey
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2 large eggs
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2 ½ cups almond flour
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¼ tsp salt
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½ tsp baking soda
Cinnamon Topping:
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2 tbsp ground cinnamon
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4 tbsp honey
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2 tbsp coconut oil, melted
Instructions
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Preheat oven: Set to 350°F (175°C). Line a muffin tin with cupcake liners.
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Make batter: In a medium bowl, whisk together almond milk, honey, and eggs. Add almond flour, baking soda, and salt, mixing until smooth.
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Fill liners (first layer): Spoon batter into liners until half full.
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Make topping: In a small bowl, whisk cinnamon, honey, and coconut oil until blended.
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Add topping: Place 1 tbsp topping mixture over each half-filled muffin.
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Finish filling: Add more batter to cover topping.
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Bake: Bake 25 minutes, or until a toothpick inserted in the center comes out clean and tops are golden.
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Cool & serve: Allow muffins to cool slightly before serving.
Notes
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Crohn’s-friendly tip: These muffins avoid gluten, dairy, and refined sugar, making them easier to digest.
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Storage: Keep in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.
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Serving suggestion: Pair with herbal tea for a soothing snack.
- Paleo
- SCD Appropriate
- Appropriate for the Roadmap to Health for IBD Sufferers
- Appropriate for the Roadmap to Health
- Gluten-Free
- Vegetarian, not Vegan
FAQs
Are these cinnamon muffins paleo?
Yes, they’re made with almond flour, coconut oil, honey, and other paleo-approved ingredients.
Can I substitute almond milk?
Yes, coconut milk or cashew milk work well.
Can I freeze them?
Yes, these muffins freeze well. Wrap individually and freeze up to 2 months.
