Cinnamon-Molasses Muffins

My five year old daughter often has her eyes set on the cinnamon rolls in the grocery stores or bakeries we visit.  But let's face it, those things are loaded with gluten, sugar and grains that just slow your body down and make you hungry an hour later. 

I wanted to make something similar to a cinnamon roll but in a muffin shape.  I can't stand all the tedious work put into a traditional cinnamon roll. 

I really loved how these turned out!  I chose to use molasses instead of honey or maple syrup because a little bit goes a long way, I love its flavor and it is lowest in carbs too! 

Cinnamon-Molasses Muffins
(Makes 6 large)

2 and 1/2 cups of nut flour (I used half almond flour and half hazelnut flour)
1/2 tsp baking soda
2 pinches of sea salt
1 Tbsp cinnamon + more for topping the muffins
2 eggs
1/2 cup of coconut milk
1/4 cup of applesauce, unsweetened
1/4 cup of molasses
oil for greasing your muffin tin

Preheat oven to 350 degrees.  Grease a 6-muffin tin with olive oil or coconut oil.  Set aside.

Place all the dry ingredients in one medium bowl - almond and hazelnut flours, baking soda, salt and cinnamon.  In a separate medium bowl, mix your wet ingredients - eggs, coconut milk, applesauce and molasses.  Stir well.  Pour the wet ingredients bowl into your dry ingredients bowl.  Scoop out the batter into the greased muffin tins evenly.  I made six large muffins with this.  If you only filled them 2/3 of the way, you could possibly get more.  I sprinkled additional cinnamon on the top of each muffin batter before baking in the oven.



Bake at 350 degrees for 30-35 minutes.  They will come out a nice brown color.  Let them cool completely before you try to take out or move, especially since almond flour is delicate and could crumble. 

If you want to make it taste even more like a cinnamon roll, spread some all natural cream cheese on top as the frosting. 

Yum!  Enjoy!