Cinnamon Roll Muffins

I remember as a child I that loved when my mom would make cinnamon rolls covered in the ooey-gooey white icing. Extra icing was a must. I would carefully eat around the outside edge saving the soft middle bite for last…mmmmm…

Now I’m a woman in her early 30’s that would probably significantly regret eating THAT kind of traditional cinnamon roll frequently enough to ease my craving. Sigh. So, on that note, you can’t say they don’t call me the Happy Hungry Yogi for nothing! I present to you the guilt-free version of this household tradition without the added gluten, sugars, fat or dairy! Call me crazy but a healthy muffin that not only tastes like a cinnamon roll AND that offers the same chewy center you can save for the last bite is pure genius. I’m going to go ahead and pat myself on the back for this match made heaven. 😉

Cinnamon Roll Muffins

Author: The Happy Hungry Yogi


Makes: 12 muffins

Bake time: 22 minutes


Filling + Swirl Topping

  • 1 c ripe banana, about 2 mashed
  • 2 tbsp cinnamon
  • 2 tsp coconut palm sugar


  • 2 c Bob’s Red Mill Gluten Free 1:1 Baking Flour
  • 1/4 c coconut palm sugar
  • 1 tbsp baking powder
  • pinch of sea salt
  • 1 c unsweetened almond milk
  • 1/3 c applesauce
  • 1/4 c ripe banana, about 1/2 mashed


  • 1/4 c raw unsalted cashews, soaked in water for up to 2 hours prior
  • 4 tbsp powdered sugar
  • 1 tbsp unsweetened almond milk
  • 1/2 tsp vanilla extract


  1. Preheat oven to 350F. Line a muffin pan with muffin tins/parchment.
  2. Make the filling and swirl topping by combining the mashed banana, cinnamon and sugar in a bowl and mix well until all clumps are removed. Spoon into a small sandwich bag with the corner cut off or piping bag and set aside.
  3. Make the batter by adding the flour, sugar, baking powder and sea salt to a large bowl and whisk to combine.
  4. In a seperate bowl whisk together the almond milk, applesauce and banana until no lumps remain.
  5. Pour the wet mixture into the flour mixture and stir to combine.
  6. Spoon about 2 tbsp of the batter into each muffin tin, only filling about halfway.
  7. Using a spoon, create a well in the middle of the batter. Pipe about one tbsp of the filling mixture into each well. Then top each with the remaining batter to cover.
  8. Pipe the additional filling on the top of each muffin in a swirl pattern if desired.
  9. Bake for about 22 minutes or until muffins are golden brown.
  10. While muffins bake, make the icing by combing the soaked cashews, powdered sugar, almond milk and vanilla in a food processor and pulse until smooth. Spoon into a plastic or piping bag and decorate muffins once they’re completely cool.

4 thoughts on “Cinnamon Roll Muffins

  1. Jessica Adam

    I just have to say I am so THANKFUL I did a search awhile back on Gluten Free and that your blog popped up! This recipe not only looks so amazing, but I can actually eat/use all the ingredients! 🙂


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