Cook With Jess
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 used 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 350 degrees Fahrenheit.
For the ingredients, you’ll need to mixing bowls.
Bowl 1 -dry ingredients – mix almond flour, salt, baking powder.
Bowl 2 -wet ingredients -mix 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 xmi 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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