Cinnamon rolls and muffins collide in these healthy blender cinnamon roll muffins! Not only that, they are an easy, no mess, no fuss recipe made in one bowl! Made with no butter, oil, flour, sugar, grains or dairy, these light, fluffy and filling muffins are naturally gluten free, vegan, paleo, sugar free, dairy free and grain free!
My mum and I aren’t speaking.
Because she didn’t keep her promise of whipping up some homemade cinnamon rolls.
Ever since she mentioned this secret recipe of hers, I’d had it on my mind ever since. I didn’t want to continue to ask her outright, so proceeded to drop some ‘very subtle’ hints.
The first few days…
“Hi mum! I will pop over this weekend. Maybe we could have some coffee and maybe a cake of some sort?”
…Didn’t get the hint.
A week later….
“Hi mum! Before I head back to America, I want to ensure my health is at full strength. I heard cinnamon is great for the immune system.!”
…Still didn’t get the hint.
Two weeks later…
“Remember those cinnamon rolls you mentioned? It’s Niki’s birthday next week. Maybe whip them up?”
NIKI DOESN’T LIKE CINNAMON ROLLS.
So yes. I’m holding a grudge around a cinnamon roll…or lack thereof.
In my mind, I perceive cinnamon rolls to be some time consuming, yeast involving, and nurturing kind of recipe. In more simplified terms, something I’d leave in my mum’s hands, next to pot pies, lasagna and shepherd’s pie. Seeing as my mum is being
a stroppy cow busy with work, I’ve had to take matters in my own hand.
While I certainly don’t have the patience to make the classic cinnamon rolls from scratch (and the fact that yeast kind of annoys me), I can certainly make cinnamon roll-esque baked goods. If you’ve been on this neck of the woods for any amount of time, you know cinnamon roll is one of my favorite flavors. It’s been made in pancakes, breakfast cake, breakfast doughnuts and even a warm smoothie. Looking through my archives, it’s also been made in
Looking through my archives, it’s also been made in oatmeal and flourless cookies. It’s time for them to get the muffin treatment…until we make the real deal! I’ve done something a little different this time which adds a dash more time but…I promise it’s worth it!
These healthy one bowl blender cinnamon roll muffins are quick, easy and is topped with a healthy glaze too! It’s a no mess, no fuss recipe, which uses either one bowl, one blender or one food processor! Unlike traditional cinnamon rolls, these contain no flour, no butter, no oil, no yeast and zero sugar, but you’d never be able to tell! They are incredibly light, fluffy and deceptively filling, thanks to the glaze(s)- Yes, glazeS. I’ll discuss that bit below! If you opt out of the original flourless version, I’ve included a tested paleo option which also embraces the gorgeous dome shape- Something which is so hard to achieve with paleo style baking! Whichever option you choose, these blender cinnamon roll muffins are naturally
If you opt out of the original flourless version, I’ve included a tested paleo option which also embraces the gorgeous dome shape- Something which is so hard to achieve with paleo style baking! Whichever option you choose, these blender cinnamon roll muffins are naturally gluten free, vegan, paleo, dairy free, oil free, sugar free and completely grain free!
Let’s talk the cheeky DOUBLE glaze!
If you look closely, you’ll see a light glaze over the muffins- This is layer on of the frosting and it’s PACKED with protein! My three protein powder standbys are always this vegan protein powder, this casein protein powder, and this paleo protein powder. However, for this recipe, I actually used a whey based protein powder. Whey protein is something I generally DON’T use often, as it’s extremely sticky, especially when in contact with liquids. This type of protein powder was perfect for this, as we used it to drizzle as a very light glaze. Irrespective, you can use any of the above protein powders, you’ll just need more liquid for the former three.
If you see the SECOND glaze, it’s thick and firms up beautifully. It’s my all time favorite hack, melted coconut butter. You can either leave it as it is (simply drizzle coconut butter over it) or if you want it sweet, mix together with a tablespoon of maple syrup or granulated sweetener (and enough milk of choice to form a glaze) and BAM- Glaze perfection!
HACK! Not a fan of protein powder? Simply omit the protein packed glaze layer. Want to keep these muffins lower in fat? Omit the coconut butter frosting! Regardless, these muffins are epic on their own so let’s say the double glaze is a bonus.
Make these healthy one bowl blender Cinnamon Roll Muffins and well…
Someone PLEASE make me some cinnamon rolls.
- 2 cups gluten free oat flour (gluten free oats ground into a flour)
- 1/2 cup granulated sweetener of choice
- 1 T baking powder
- 2 tsp cinnamon
- pinch sea salt
- 1 cup unsweetened applesauce
- 1 cup milk of choice
- 1 flax egg (can sub for 1 large egg if not vegan)
- 1 tsp vanilla extract
- 6 T smooth cashew butter, softened (can sub for any smooth nut or seed butter of choice)
- 1/2 cup almond flour
- 1 1/2 tsp baking soda
- 3 large eggs
- 1/4 cup pure maple syrup OR honey*
- 1 cup smooth cashew butter (Can sub for any nut or seed butter)
- 1/2 cup unsweetened applesauce
- 1 scoop vanilla protein powder
- 1/2 tsp cinnamon
- milk of choice, to thin out
- 1/4 cup coconut butter, melted
- Preheat the oven to 350 degrees and line 10-12 muffin tins with muffin liners (or without- if you do the latter, grease very generously) and set aside.
- In a high speed blender (or by hand/food processor), combine all your ingredients and blend until a fine batter is formed.
- Divide the batter amongst the muffin tin and bake as follows- For the paleo option, you'd need 20-25 minutes (depending on your oven brand). For the oat based version, you'll be looking at 25-30 minutes. Ensure you check by inserting a skewer and once clean, they are done.
- Remove from oven and allow to cool in muffin tin for 10 minutes, before transferring to a wire rack to cool completely.
- While cooling, prepare your protein glaze- The more drippy, the better. Once cooled, drizzle the first layer of the glaze over the muffins. After, drizzle the coconut butter over the top.
- * I prefer maple syrup as its more neutral tasting
- To keep the oat based version nut free, swap out the nut butter for sweetened sunflower seed butter or soy nut butter.
- Do not add either of the glazes until muffins are completely cooled.
When pita chips and cinnamon rolls get married? They become baked to perfection!
Never buy a store bought protein bar again…these are your answer!
Classic oatmeal which has the most delicious, sticky topping…Breakfast is sorted!
Bake your oats with this delicious bake, perfect in this weather!
A thick and creamy smoothie which puts Cinnabon to shame!
What is a flavor profile you are currently obsessing over? Besides this, I’d have to say pumpkin…Cliche.
Do you often bake with yeast? Does it intimidate you?
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