No-Grain Cinnamon Buns by Elanas Pantry (GF and Primal)

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on Apr 16, 2012 in 21-Day Detox Recipes
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, Baked Goods
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, Detox Breakfast
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, Gluten Free
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, Vegetarian
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The best solution payday loans

Thank you Sara K. for the recipe! Gluten-free and primal folks will rejoice!


Cinnamon Topping:

2 Tblsp. Agave nectar (in the sugar aisle)

1 Tblsp. Cinnamon

1 Tblsp. Grapeseed oil (with the oils or in the natural foods area)


1.      To make cinnamon topping, combine agave, cinnamon and oil in a small bowl.

2.     Set mixture aside


Muffin Mixture:

1 cup blanched almond flour (usually on the flour aisle….”Uncle Bob’s” is the brand I use)

2 Tblsp. Coconut flour

½ tsp. baking soda

¼ tsp. salt

¼ cup grapeseed oil

¼ cup agave nectar

3 eggs

1 Tblsp.  vanilla extract


1.      Combine almond flour, coconut flour, baking soda and salt in a medium bowl.

2.     In a large bowl blend together oil, agave, eggs and vanilla.  I like to beat the eggs for about 2 minutes, then add the other things….makes the muffins a bit lighter.

3.     Blend dry ingredients into wet mix and scoop a ¼ cup at a time into lined muffin cups

4.     Spoon topping onto muffins

5.     Bake muffins for 8-12 minutes at 350 degrees.

6.     Cool muffins for 2 hours then frost with Creamy Cream Cheese Frosting (they are good with or without the icing)



Makes about 9 muffins


Creamy Cream Cheese Frosting

4 oz. cream cheese, softened to room temp

3 Tblsp. agave nectar

3 Tblsp. half and half or cream


1.     To make frosting combine cream cheese and agave in a medium bowl until well blended

2.     Whip in cream until frosting is nice and thick

3.     Spread over the muffins


These keep beautifully in the refrigerator for about a week!  Very moist!

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