Cinnamon Bun Muffins
Adapted from Comfy Belly: http://comfybelly.com/2011/08/cinnamon-bun-muffins-using-coconut-flour/#.V6o7Qhg5Hx8
There was a time when I used to go to IKEA all the time. I’m talking practically every weekend – which honestly is for the glutton for punishment types. Seriously, have you ever been there on a Saturday at noon? Everyone in the Universe goes there at that time. And that used to include me. Everyone would move at the slowest pace possible, but yet it was OK because there were BILLY Bookshelves to admire.
Sometimes I would go to IKEA to actually get furniture. Sometimes I would go just to browse the marketplace and get a bunch of plates and bowls to add the collection of plates and bowls I already had. And then eventually I’d have to go back for more furniture to store all the additional plates and bowls.
But one of my favorite reasons for going to IKEA is to go to the cafeteria. I have a confession to make: I love cafeterias. I’m totally not kidding. I feel like I should be ashamed to admit this. But I’m not and I’m a proud member of the Institutional Food Club. I don’t know if such a club exists, but I can tell you that the at least five or so members and myself are fans of cafeteria food, hospital food, airplane food (when they used to serve it), and the like. Maybe I just like these types of food because I don’t have them often. Like, I haven’t been a patient in a hospital since my youngest son, Will, was born 11 years ago (by the way, still working off the baby weight) so that was the last time I had hospital food.
Regardless, there is just something about grabbing a tray and having a fine selection of food to choose from, like mashed potatoes (made from actual potatoes? I don’t know – you tell me) and the best “cut” of Salisbury steak.
Of course, IKEA’s signature dish is their Swedish meatballs. I don’t have to tell you how good they are; you already know. And I love that you can bring home a bag of their Swedish meatballs to enjoy in your own home cafeteria. I used to walk away with a bag almost every time I went to IKEA. And I would also walk away with a pack of their cinnamon buns, which are especially good on Christmas morning.
So a few days ago, for the first time in about four years, I went back to IKEA. And it was on the weekend. Old habits die hard, I guess. I didn’t actually go to the cafeteria this time around and I didn’t grab a bag of meatballs. But I did bring home their cinnamon buns.
I haven’t had them yet. And I probably won’t have one at all. I’ll save it for a special occasion, like Christmas morning. But I I might have to find another alternative to IKEA’s cinnamon buns after hearing my oldest son, Jack, say when he was reading the ingredient list, “I don’t recognize a single ingredient in this.” Sugar might have been the only familiar thing in the ingredient list. And that’s not necessarily a good thing.
Luckily, I came across Comfy Belly’s recipe for Cinnamon Bun Muffins and all the ingredients are recognizable, natural, and pronounceable. And even better, there isn’t any sugar in them.
These muffins were easy to make and tasted really good. They were nice and moist (apologies to anyone that absolutely hates that word) and sweet.
I feel better making these for me and my family. And the Cinnamon Bun Muffins are perfect with a cup of coffee…while going through the IKEA catalog.
- 1/2 cup coconut flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 4 eggs
- 1/3 cup almond milk or coconut milk or other dairy-free milk, or yogurt
- 1/3 cup honey or maple syrup
- 1-2 Tablespoons ground cinnamon (use 2 Tablespoons for a stronger cinnamon taste)
- 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.
- Set aside while you prepare the muffin ingredients.
- Preheat your oven to 350°F.
- Prepare a baking pan with muffin liners.
- For the muffins, combine coconut flour, baking soda, and salt and blend well.
- 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 about 5-10 minutes to allow the coconut flour to absorb the moisture.
- Fill muffin liners about 1/4 of the way with batter.
- 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.
- Drizzle the remaining topping over each muffin and use a toothpick, fork, or spoon to blend the topping into the batter.
- Bake for about 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
- 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.