Coconut Flour Cinnamon Bun Muffins

We loved this recipe from Comfy Belly for cinnamon bun muffins! It's a perfect treat for after dinner, when your sweet tooth is craving a bit more than blueberries. They were SUPER easy to make, too, which is a plus!

I'll share the recipe below, but click here for the original author!

Muffin Ingredients

  • 1/2 cup coconut flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 eggs
  • 1/3 cup coconut milk or other dairy-free milk, or yogurt
  • 1/2 cup honey or maple syrup

Topping Ingredients

  • 2 tablespoons ground cinnamon
  • 4 tablespoons honey or maple syrup
  • 2 tablespoons unsalted butter, melted (or use ghee or coconut oil)
  • 1/4 cup chopped walnuts (optional; or other nut)

Combine all the ingredients in a bowl and whisk until well-blended.


  1. Preheat your oven to 350°F
  2. Prepare a baking pan with muffin liners.
  3. For the muffins, combine coconut flour, baking soda, and salt and blend well.
  4. Add the eggs, milk, and honey to the dry mixture and blend well by hand, or use a mixer or food processor. Let the batter sit for a few minutes to allow the coconut flour to absorb the moisture.
  5. Fill muffin liners about 1/4 of the way with batter.
  6. Spoon about a tablespoon of topping over each muffin and then top off each muffin with more batter, about 3/4 of the way filled.
  7. Drizzle the remaining topping over each muffin and use a toothpick, fork, or spoon to blend the topping into the batter.
  8. Bake for about 24 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
  9. Cool and enjoy! Store for a few days at room temperature (covered), seal and store in the refrigerator for a few weeks, or seal and freeze for a few months.

Servings 8