Cinnamon Roll Breakfast Muffins
Cinnamon Roll Breakfast Muffins are the perfect option when you have a morning sweet tooth but you still want to stay on track with something healthy and wholesome.
Post update on 4/11/26
Recipe inspired by The Honour System
Why You'll Love Cinnamon Roll Breakfast Muffins
Cinnamon Roll Breakfast Muffins are for those that adore cinnamon roll flavor without the guilt. These muffins make a wonderful snack or morning breakfast with a side of scrambled eggs. They have just the right amount of sweetness but they are also wholesome, with hearty ingredients to keep you full and satisfied.
These muffins have awesome texture. The almond flour makes them light and airy and the moist factor is perfection. No dry muffin here. And if you want to be extra, there is an option to make a delicious Greek yogurt icing that really brings each bite to life.
If you enjoy having ready-made-meals or snacks on hand for busy mornings, these muffins are perfect to make-ahead for those days.
Try these Blueberry Oatmeal Muffins for another easy meal prep breakfast.
Ingredients You Need
- Almond flour- Here you'll want to use super fine, blanched almond flour for the best texture.
- Sugar- We use coconut sugar for a rich taste, plus, coconut sugar has a lower glycemic index (GI) than granulated sugar, meaning it may lead to a slower rise in blood sugar. Note: Sugar is still sugar and should be consumed in moderation.
- Eggs- We use 3 large eggs to help bind the ingredients.
- Coconut oil- This offers a subtle coconut flavor.
- Greek yogurt- You'll want to use plain, full-fat Greek yogurt.
- Vanilla extract- For a warm vanilla flavor.
- Baking soda and salt- Baking soda will help the muffins rise, while the salt will help balance the sweet flavor.
- Greek yogurt icing (optional) Greek yogurt, pure maple syrup, vanilla extract, maple extract, and milk.
Step By Step Directions
See the full printable instructions in recipe card below.
Step One. Preheat oven to 400℉ then combine almond flour, baking soda, salt, and sugar.
Step Two. Whisk eggs until fluffy and light, then stir in coconut oil and vanilla extract. Incorporate Greek yogurt until mixture is smooth.
Step Three. Pour wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
Step Four. Combine the cinnamon crumble ingredients in a small bowl until mixture looks like coarse sand.
Step Five. Place 9 muffin liners in a regular size muffin pan. Fill up muffin cups half way with the muffin mixture. Top with a couple teaspoons of cinnamon crumble, then fill the rest of the way with muffin mixture. It should be at the top of the muffin cups.
Step Six. Add more crumble on top and place in the oven. Turn the heat down to 350℉ and proceed to bake for 14-15 minutes. Allow to cool in the muffin pan for at least 10-minutes before transferring to a cooling rack.
Option to frost the muffins with Greek yogurt icing. Combine icing ingredients in a small bowl until smooth. Make sure to add the icing only if you're going to be consuming the muffin right away. Otherwise place the icing in the refrigerator and add as desired.
Ang's Tips
- Don't over-mix the muffin batter- Overworking the muffin batter will create tough muffins. You want the texture to be light and tender. Mix just until combined.
- Don't forget to turn your oven heat down- These muffins start at a higher heat and then reduced once the baking process starts. Make sure to turn the oven temperature down right when you add the muffins to the oven otherwise the tops will burn.
- Allow the muffins to rest before handling- These muffins are more delicate than traditional muffins made with white flour. They need to cool some before handling otherwise they may crumble.
Common Questions
I have not tested this. There would likely need to be adjustments with the rest of the ingredients for the consistency to come out right.
Yes, however, they are best consumed fresh or within 2-3 days at room temperature. If you want them to last longer they can be put in the refrigerator for up to 1 week.
Store these muffins in a container with a tight fitted lid. Make sure to keep the Greek yogurt icing in the refrigerator sealed.
More Make-Ahead Breakfast Options
- Healthy Egg McMuffin
- Lemon Zucchini Muffins
- Easy Fluffy Banana Muffins
- Chocolate Chip Peanut Butter Oatmeal Bars
- Breakfast Burritos
- Mini Italian Egg Bites
Cinnamon Roll Breakfast Muffins
Equipment
- 1 regular size muffin pan
- 1 large bowl
- 1 medium bowl
- 1 small bowl
Ingredients
Muffin Batter
- 2 cups fine or blanched almond flour
- ¼ cup coconut sugar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 large eggs, at room temperature
- ¼ cup melted coconut oil
- 1 teaspoon vanilla extract
- ½ cup plain, full fat Greek yogurt
Cinnamon Crumble
- ½ cup fine or blanched almond flour
- ¼ cup coconut sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- pinch of salt
- 2 tablespoon coconut oil
(Optional) Greek Yogurt Icing
- ¾ cup plain, full fat Greek yogurt
- 1 tablespoon pure maple syrup or to taste
- 1 teaspoon vanilla extract
- ¼ teaspoon maple extract
- 3-4 tablespoon milk
Instructions
Preheat oven to 400℉ and line 9 muffin cups with muffin liners.
- In a large bowl combine muffin batter dry ingredients (flour, baking soda, sugar, and salt).
- In a medium size bowl combine muffin batter wet ingredients. Start by whisking eggs until light and fluffy, then add coconut oil and vanilla extract. Stir to combine, then gently stir in Greek yogurt until the mixture is smooth.
- Add the wet ingredients to the dry ingredients and stir just until incorporated. Be careful not to overmix the batter. It will be thick.
- In a small bowl combine the cinnamon crumble ingredients until it looks like coarse sand.
Assemble Muffins
- Fill up each muffin cup half way with the muffin batter. Top with 2-3 teaspoon of cinnamon crumble, then fill the rest of the way with muffin batter. It should be at the top of the muffin cups. Top with more cinnamon crumble.
- Place the muffins in the oven and immediately turn the heat down to 350℉. Proceed to bake for 14-15 minutes or until the center is set and cooked through. You can test this with a toothpick in the center. If it comes out clean, the muffins are done.
- Allow the muffins to cool in the muffin pan for at least 10-minutes before transferring to a cooling rack.
Optional Greek Yogurt icing
- Combine all the icing ingredients in a small bowl until creamy and smooth. You want to be able to easily drizzle icing over the muffins so add milk accordingly. The consistency should be slightly thinner than traditional yogurt. At this point you can also check to see if you want it sweeter. Just add more maple syrup.
- Enjoy the muffins as is or drizzle with Greek yogurt icing. Make sure to add the icing only if you're going to be consuming the muffin right away. Otherwise place the icing in the refrigerator and add as desired.
Notes
Nutrition
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