Paleo Cinnamon Muffins

These gluten and grain-free muffins make the perfect Autumn / Winter treat to satisfy your sweet tooth. Enjoy topped with our granola for a delicious dessert, an on-the-go breakfast or an energy boosting snack!


Makes 10 muffins


  • 180g of almond flour (ground almonds)

  • 100g of coconut sugar

  • 1 1/2 teaspoon of ground cinnamon

  • 1 teaspoon of baking powder

  • 1/2 teaspoon of salt

  • 3 eggs

  • 120ml of Paleo Foods Co. 8% almond milk

  • 60ml of maple syrup

  • 75g of butter, melted

  • 2 teaspoons vanilla extract

  • Paleo Foods Co. Grain Free Granola (for topping)


  1. Preheat the oven to 180 degrees and line a muffin tin with muffin cases.

  2. Combine flour, coconut sugar, cinnamon, baking powder and salt (dry ingredients) together in a bowl and set aside.

  3. Combine eggs, almond milk, maple syrup, melted butter and vanilla extract (wet ingredients) in a separate bowl.

  4. Once the wet ingredients are mixed well, add to the dry mixture and stir to combine.

  5. Spoon the mixture into the muffin cases, filling 3/4 full and place in the oven to bake for 15-20 minutes or until golden brown and a knife comes out clean.

  6. Remove from the oven, leave to cool on a wired rack, then top with our granola and enjoy!