Gluten& Dairy Free Cinnamon Swirl Muffins

These are cinna-swirl heaven! Make ahead of time for a quick snack or brunch get-together! I always make a double batch of these muffins and freeze some.


  • 1 1/2 cup almond flour
  • 1/2 cup pumpkin puree (or mashed banana or applesauce)
  • 1/4 cup almond butter
  • 1/2 cup milk of choice (I use Mooala)
  • 2 large eggs
  • 1 tbsp coconut oil, melted
  • 1 tsp baking powder
  • 1 tsp vanilla extract powder
  • 1/4 tsp pink salt
  • 1 tbsp cinnamon
  • 1 tsp pumpkin or apple pie spice
  • 1 tsp stevia


  • Preheat your oven to 350F.
  • To a small bowl, add almond flour, salt, baking powder and mix to combine.
  • To a larger bowl, mix to combine pumpkin, almond butter, milk, vanilla, eggs.
  • Add half of the dry ingredient mixture into the wet mixture and mix together thoroughly.
  • Add the remaining dry ingredients in slowly and mix to combine thoroughly.
  • With the remaining wet ingredients, add spices and mix until incorporated.
  • Line a muffin tray with cupcake papers.
  • Add mixture into each well, filling about 3/4 of the way up the side.
  • Bake for 30-35 minutes until set in the center.
  • Makes 24 mini muffins.

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