(Paleo) Cinnamon Sugar Donut Muffins


Makes 12 donut muffins

Donut muffins

2 large eggs, at room temperature

¼ cup maple syrup (or mild tasting honey)

¼ cup coconut oil (or butter), melted

1 teaspoon vanilla extract

¼ cup coconut flour (I used Bob’s Red Mill)

¼ cup almond flour

1 tablespoon coconut sugar (or granulated sweetener of choice)

½ teaspoon baking soda

1 teaspoon ground cinnamon

Pinch of salt

Cinnamon sugar

¼ cup coconut sugar (or granulated sweetener of choice)

1 teaspoon ground cinnamon


Preheat oven to 375°F (190°C) and place a rack in the middle.

Generously grease a mini muffin pan with melted coconut oil (alternatively you can line it with mini muffin cups.) Set aside.

In a large bowl, mix together eggs, maple syrup, coconut oil, and vanilla extract.

Add coconut flour, almond flour, sugar, baking soda, cinnamon, and salt.

Stir until just combined, do not overmix.

Pour the batter evenly into muffin tins until ¾ full.

Bake for 11 to 12 minutes, or until a toothpick inserted in the center comes out clean.

Let cool in pan on a wire rack for 5 minutes, then transfer muffins to a rack and let cool completely.

In a small bowl make cinnamon sugar by mixing sugar and cinnamon, sprinkle on top of the

Store in an airtight container.