When your husband gets up on a Sunday morning and asks for cinnamon rolls, you feel immediately disappointed you haven't yet perfected the recipe for one. I have some ideas floating around in my head for one, but since works been so nutso for the past few weeks, I haven't yet had the opportunity to really play with something as seemingly complicated as cinnamon rolls.
So that said, muffins were the next best thing - and let me just put it out there that he wasn't disappointed in the outcome of these babies either. Using a combination of both oat flour, coconut flour and whole grain spelt flour, you get that cakey feeling without it feeling heavy. That being said, they're also gluten and dairy free. They are just slightly sweet - and refined sugar free, might I add, and incredibly fluffy.
In a small bowl combine your lemon juice (or ACV) into your almond milk. As I've mentioned before this helps to create the effect of 'buttermilk' and the acid of the lemon juice causes the chemical reaction with the baking soda and powder of creating air - making the muffins way fluffier than if you just used plain almond milk. Set this aside for a few minutes while you prep the rest of your ingredients.
In another small bowl melt your ghee, coconut oil or butter. Allow to cool slightly. Then, in a large bowl, first combine all of your dry ingredients. Give a quick stir before the pouring in your almond milk, eggs, vanilla and melted ghee. Whisk thoroughly to remove all the clumps.
Now's a good time to get that oven pre-heated to 375 degrees. Pour about 1/3 of a cup of batter into a greased muffin tin. Set aside for the moment. In another small bowl melt together maple syrup, ghee and cinnamon and combine well. Drizzle this mixture on top of the muffins, and using a knife swirl together. The maple syrup in this combined with the ghee will give a great caramelization to the edges of the muffins as they bake - while also making them slightly sweet, but not being over the top.
Bake muffins for about 20-25 minutes until a knife comes out cleanly. Allow to cool and keep in a cool dry place (or the fridge) for up to one week.
Cinnamon Roll Muffins (GF/DF)
Prep Time: 15-20 minutes
Cook Time: 20-25 minutes
Ingredients
1 cup oat flour
1 cup whole grain spelt flour
1.5 cups almond milk
1 tablespoon lemon juice (or ACV)
1/4 cup coconut flour
1 teaspoon maca powder (optional)
2 teaspoons ground flax
2 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon nutmeg
3 eggs
1/4 cup melted ghee or butter
1/4 cup maple syrup
1 teaspoon vanilla
Swirl Ingredients
1/4 cup maple syrup
1 tablespoon melted ghee
2 tablespoons cinnamon
Directions
Preheat oven to 375 degrees.
In a small bowl, combine almond milk and lemon juice - set aside.
In a large bowl combine all dry ingredients: flours, maca, flax, cinnamon, salt, baking soda, baking powder and nutmeg. Give a good stir.
Pour in all wet ingredients: almond milk mixture, eggs, maple syrup, melted ghee and vanilla. Whisk thoroughly to remove all clumps.
Pour 1/3 cup into a greased muffin tin. Set aside.
In a small bowl melt together maple syrup, cinnamon and ghee for the swirl. Drizzle into each muffin tin and using a knife swirl together. Don't over mix.
Bake for 20-25 minutes until a knife comes out cleanly.
xx
Rita
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