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Paleo Cinnamon Muffins: Grain-Free & 25 Minutes

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x


For the Muffins:

  • 3 eggs
  • 2 cups Cassava flour or almond flour
  • 1/2 cup almond milk
  • 1/2 cup coconut sugar
  • 1/4 cup maple syrup
  • 1/4 cup melted ghee
  • 2 teaspoons vanilla extract
  • 1 and 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

For the Topping:

  • Crumb Topping:
  • 1/2 cup almond flour
  • 1/2 cup coconut sugar
  • 1/4 cup ghee (unmelted)
  • 2 teaspoons cinnamon


  1. Preheat the oven to 350°
  2. Combine flour, coconut sugar, cinnamon, baking powder and salt (dry ingredients) together in a bowl first and set aside
  3. Combine eggs, almond milk, maple syrup, melted ghee and vanilla extract (wet ingredients) in a separate bowl
  4. Once wet ingredients are mixed well, add the dry mixture and stir to combine well, without over mixing
  5. Fill muffin tin 3/4ths of the way full. Place in the oven and bake for 2-25 minutes
  6. In a bowl, mix together the ingredients for the topping
  7. Use your fingers to combine and make “crumbly”
  8. Once the muffins are done, let cool so they’re a bit warm, but not hot. Add the crumb topping over the muffin mix