Several weeks ago I mentioned wanting to try a recipe for Cinnamon Bun Muffins that I found on elanaspantry.com. Whenever there’s something I want to make gluten-free, I typically head there first and see if she’s already figured out how to do it. Usually, she has.
I would have posted this recipe sooner, but as I mentioned last week, I had a new Chromebook to get used to, and while I’m not a total n00b when it comes to these things, I hardly consider myself tech-savvy. Plus, I’m old so it takes me a while to adjust to such changes.
Really, though, I’ve had a very smooth transition from my MacBook to this new device. The only thing I’m not able to do is update my iPod, since I don’t have access to iTunes on my Chromebook, and it’s one of those ancient clunky white iPods that you have to plug in to sync because it doesn’t access “the cloud.”
My MacBook isn’t cloud-enabled either because I never updated the operating system. But just syncing an iPod a few times a week is a lot less taxing than what I was asking it to do previously, so hopefully it will last a little while longer. Of course, that iPod is the same age, so I guess it could go any day now, too.
Anyway, I’m really pleased with how these cinnamon bun things came out. They are MUCH BETTER than the gluten-free cinnamon coffee cake I made a few weeks ago.
I opted to bake them in a mini-muffin pan because otherwise the recipe only yields 9 muffins, and if we really loved them that wouldn’t be enough. Also, I like working with bite-sized treats. It helps me with portion control, sometimes.
I did my typical substitutions of coconut oil instead of grapeseed, and I used maple syrup in lieu of the agave nectar. Otherwise, I pretty much kept to the recipe, and my mini-muffins actually look very similar to the picture on elanaspantry.com. This often isn’t the case, for whatever reason.
For the topping:
2 tablespoons maple syrup
1 tablespoon cinnamon
1 tablespoon coconut oil
Combine these 3 ingredients together well and set aside.
Preheat oven to 350°F and line a muffin/mini-muffin pan with paper baking cups.
Whisk the dry ingredients together until well combined. Mix the wet ingredients together, and then add to the dry. Stir until thoroughly mixed.
These are really yummy, and they’re not all that sweet, so if you wanted to make some glaze or icing for the top, that would work, too. I don’t think they taste all that much like cinnamon buns, though. They’re missing that hint of yeasty flavor, and the texture is muffin-like instead of bread-like.
But I expected that, since these aren’t made from bread dough. They remind me of those Hostess Low Fat Cinnamon Crumb Cakes I
compulsively devoured frequently enjoyed while I was in college. This was back when I thought as long as it was “low fat” or “fat free” it was healthy. Ah, my misguided youth, but at least I know better now.
I was very pleasantly surprised by how much lighter these mini-muffins are than the coffee cake I made. It’s amazing what the addition of coconut flour and a few eggs can do. The only downside is that I can detect a bit of eggyness in the flavor. But then, I’m probably trying to taste it.
But with these tiny things, the cinnamon mixture just ran off the edges, often down the baking cup, which would be fine except the lovely, crunchy cinnamon goodness then stuck to the edge of the paper and not the muffin. I hate to lose flavor like that.