Mel Christensen

Mel Christensen

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Say no to sticky Cinnabuns …. And try these “Cinnabombs” instead!

Cinnabomb Muffins

Fickle fickle Melbourne… One minute I’m driving home from my 6am pump class marvelling at the gorgeous clear skies and breathtaking sunrise, next thing I’m battling up Lonsdale st to teach my second class of the day freezing my absolute butt off!

Well what better motivation to get home and get baking? And bake I have!

Today’s inspiration came from America… Where, I was introduced to something that amazingly has never taken off here in Australia – Cinnamon Buns. They’re kind of like our Coffee Scrolls, but sweeter, stickier, and unfortunately loaded with sugar, all the wrong kinds of fat and … Well, you get the picture.

Does that mean we don’t get to enjoy this yummy treat with our afternoon tea? Absolutely NOT!

These “Cinnabomb Muffins” are exactly that: The. Bomb.

No sugar, no gluten, no grain, no dairy.

Seriously.

Check these out…!

Cinnabomb Muffins

  • Gluten Free, Sugar Free, Dairy Free, Soy Free, Paleo Friendly.

Ingredients:

Topping:

  • 2 tbsp. rice malt syrup
  • 1 tbsp. ground cinnamon
  • 1 tbsp. coconut oil, melted
  1. Simply combine syrup, cinnamon and coconut oil in a mug and set aside.

 

Muffin Batter:

Dry ingredients:

  • 110g (1 cup) almond meal (If using a Thermomix just blitz 110g blanched almonds for 7 sec / speed 10 – frozen almonds produce a better result but this isn’t essential.)
  • 10g (2 tbsp.) coconut flour
  • 50g (1/4 cup) Natvia
  • ½ tsp. baking soda
  • ¼ tsp. Himalayan pink salt

Wet ingredients:

  • 60g (¼ cup) coconut oil
  • 3 large eggs (room temperature)
  • 1 tsp. vanilla extract
  1. Combine dry ingredients in a medium bowl. (TM – Prepare you’re almond meal and then weigh in remaining dry ingredients and blitz again 5 sec / speed 5)
  2. In a medium jug, blend together the wet ingredients and whisk together with a fork.
  3. Add wet ingredients to dry and stir until well combined (TM – 1 min / speed 3 and add contents of jug through centre hole gradually. Increase to speed 4 for last 20 seconds.)
  4. Using a large dessert spoon or ice-cream scoop, scoop even quantities of muffin batter into greased silicone muffin trays (or line them with paper if you don’t have the silicone pans.)
  5. Swirl even amounts of topping onto muffins.
  6. Bake muffins for 15-20 minutes at 180°C
  7. Serve warm with a nice cup of tea for extra comfort factor!

Makes 10 small or 6 large muffins