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Gluten Free Cinnamon Honey Muffins

Gluten Free Cinnamon Honey Muffins

 These gluten free cinnamon honey muffins are so moist and delicious. Perfect as a breakfast on the go and even for a late night snack. Bake some up soon, you’re going to love them. Enjoy!

 

 

This muffin recipe came about when I wanted to use up the last bit of oat flour that I store in my fridge. (Keeps fresher longer in the fridge)

There wasn’t enough for a large batch of muffins and we are only three in the house since my daughter is away at law school. So a smaller batch would work for us.

I figured my husband and son would grab at least two each and I would probably have one in the early part of the day and then again at night with a hot cup of tea, that’s my favorite time to enjoy one of these muffins.

Surprisingly the batter was enough for eight muffins. Nice size with big tops.

Since you hear that muffin tops seem to be everyone’s favorite part of a muffin, I was so glad to see this recipe produced a nice size muffin top dome. 

Made with healthy ingredients and are gluten free. I was really happy how these came out so moist and flavorful.

I love them with a little butter, my son on the other hand likes to slather them with butter and strawberry jam but, they seriously taste delicious on their own.

Bake some soon, you can always double the recipe if needed. 

Gluten Free Cinnamon Honey Muffins

Yields: 8 muffins

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What you’ll need to make these gluten free cinnamon honey muffins…

Ingredients:

  • 1 1/2 cups oat flour
  • 1/4 cup almond flour, or use all oat flour
  • 3/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp sea or kosher salt
  • 1 1/2 tsp cinnamon
  • 1 large egg, slightly beaten
  • 1 1/2 tsp vanilla extract
  • 1/8 cup coconut sugar or brown sugar
  • 1/3 cup honey, spray a measuring cup with cooking spray first
  • 4 tbsp coconut oil, vegan margarine or butter, slightly melted and cooled
  • 1/4 to 1/2 cup milk of choice, I used almond milk, start with 1/4 cup and add from there if needed
  • 3/4 tsp apple cider or white vinegar
  • 2 -3 tbsp coconut sugar mixed with 1 level tsp cinnamon for sprinkling on top of each unbaked muffin

 

 

 

 

 

 

 

 

 

 

 

 

 

How to make gluten free cinnamon honey muffins…

Directions:

  1. Preheat oven to 360 degrees, spray a muffin pan with cooking or baking spray. Set aside.
  2. In a large mixing bowl, combine all the dry ingredients. Whisk together to break up any clumps.
  3. In a glass measuring cup, add the egg and lightly beat. Add honey, coconut sugar, oil and 1/4 cup milk along with the vinegar. Stir with a fork or small whisk.
  4. Pour into dry ingredients. Using a rubber spatula, mix until all is combined. Try not to over mix the batter. If the batter is very stiff, add more milk a little at a time. Start with 1 tablespoon.
  5. Now, pour into prepared muffin pan. Sprinkle cinnamon sugar mixture over each top of muffin.  Bake for about 15 to 20 minutes. Check after 15 minutes. Tops should  be golden brown but not too dark. Check with a toothpick, should come out clean or with dry crumbs. Let cool in pan for about 15 minutes then pop out!

 

Enjoy the deliciousness!

 

Here’s another two delicious muffin recipes to enjoy soon…

 

Banana Nut Muffins 

Grab N’ Go Pantry Muffins 

 

Gluten Free Cinnamon Honey Oat Muffins

These muffins are so moist and delicious. Perfect as a breakfast on the go and even for a late night snack. Bake some up soon, you’re going to love them. Enjoy!
Course Breakfast, brunch, Dessert, Snack
Cuisine American, Southern
Keyword gluten free muffins, honey oat muffin, muffin, muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Author Pam

Ingredients

  • 1 1/2 cup oat flour
  • 1/4 cup almond flour or use all oat flour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp sea or kosher salt
  • 1 1/2 tsp cinnamon
  • 1 large egg, slightly beated
  • 1 1/2 tsp vanilla extract
  • 1/8 cup coconut or brown sugar
  • 1/3 cup honey, spray measuring cup with cooking spray first
  • 4 tbsp coconut oil, vegan margarine or butter, slightly melted and cooled
  • 1/4 - 1/2 cup milk of choice, I used almond milk, start with 1/4 cup and add from there if needed
  • 3/4 tsp apple cider vinegar or white vinegar
  • 2-3 tbsp coconut sugar mixed with 1 level tsp cinnamon for sprinkling on top of each unbaked muffin

Instructions

  1. 1.Preheat oven to 360 degrees, spray a muffin pan with cooking or baking spray. Set aside.

    2.In a large mixing bowl, combine all the dry ingredients. Whisk together to break up any clumps.

    3.In a glass measuring cup, add the egg and lightly beat. Add honey, coconut sugar, oil and 1/4 cup milk along with the vinegar. Stir up with a fork or small whisk.

    4.Pour into dry ingredients. Using a rubber spatula, mix until all is combined. Try not to over mix the batter. If the batter is very stiff, add more milk.

    5.Now, pour into prepared muffin pan. Sprinkle cinnamon sugar mixture over each top of muffin. Bake for about 15 to 20 minutes. Check after 15 minutes. Tops should be golden brown but not too dark. Check with a toothpick, should come out clean or with dry crumbs. Let cool in pan for about 15 minutes then pop out!

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