top of page
  • Writer's pictureGutsy Baker

Paleo Cinnamon Swirl Crumble Muffins (Gluten Free, Nut Free)

These grain free cinnamon swirl muffins are like a gooey cinnamon roll and coffee cake combined together in a delicious muffin. They are filled with a gooey cinnamon filling and topped with a cinnamon streusel. Made without grains, nuts or gluten, but you will never know -- these muffins are just so delicious!

Why do I prefer to bake grain free vs. just gluten free?

I prefer to bake grain free because grains are an irritant for autoimmune issues. They can cause a flare up in the gut, in joints and other symptoms. As much as I love to use gluten free flour in moderation, I love to bake grain free. Typically I use an almond flour blend for lower carb, but I made these babies with cassava flour. And they came out SO good. The trick to cassava flour is to add enough wet ingredients to make up for how much it absorbs liquid. This was the case with these muffins. The more liquid I added, the more it sucked it up. So I had to add double the amount than in a regular GF recipe.

Gluten free desserts don't have to be compromised in flavor and texture. In fact, most paleo desserts actually taste better than the 'regular' versions, due to their higher moisture content!


Cassava Flour: A grain free baking flour. A lot of liquid is needed when baking with cassava, it absorbs a lot of moisture

Coconut Flour: This helps the texture of the muffin alongside the cassava flour

Cinnamon: Because, cinnamon muffins! There is so much cinnamon in this recipe

Baking Soda: This helps your muffins rise

Salt: Balances out the sweetness in baked goods

Eggs: To bind the muffins. I haven’t tried an egg replacer here, but flax may work. They just won’t be as fluffy, may be more dense

Coconut Sugar: My go to sugar in all my baked goods. It’s low glycemic and safe on most diets. Does not taste like sugar!

Maple Syrup: This adds a bit more sweetness and adds moisture. Can sub for other sticky sweetener

Coconut Oil: The main oil in your recipe, a great healthy fat

Non Dairy Milk: I prefer a heavier milk here, I used Oatly oat milk. But for grain free, use coconut or milk of choice

Vanilla Extract: Bit of vanilla flavor

Baking Powder or Cream of Tarter: Cream of Tarter is preferred here, but you can sub with just a bit more baking powder if you do not have it on hand. This creates a rise in your muffins. If you substitute with baking powder, reduce the baking soda to 3/4 tsp

Vegan butter for the cinnamon swirl filling: This adds a nice buttery flavor and texture to your cinnamon swirl filling


(see recipe card below for full ingredients and instructions)

1. Make the muffin batter by mixing together wet ingredients first with a hand mixer, then combine with the dry.

2. Make the cinnamon swirl filling and the crumble topping in two separate bowls.

3. Scoop 2 Tbsp of muffin batter into a lined muffin tin, then add 1 Tsbp of cinnamon filling, and top with remaining batter. Finally add crumble topping and bake until golden brown!


What do cinnamon swirl muffins taste like?

Paleo cinnamon swirl crumble muffins are a combination of a crumb coffee cake and a cinnamon roll. The inside of the muffin has a fluffy yet dense crumb with swirls of a buttery cinnamon-sugar mix, topped with a sweet cinnamon and sugar crumble. I used coconut sugar in this recipe to keep them low glycemic and safe on most diets. But it can be replaced with any granulated sweetener. They’re just enough sweet to eat as an after dessert, but best enjoyed in the morning with a warm drink.

What do I need for these cinnamon swirl crumble muffins?

  • A muffin tin

  • Muffin liners. I used these liners Bakers Signature

  • A hand mixer or beater

  • Mixing bowls to separate the filling and the crumble topping

Are gluten free cinnamon swirl muffins easy to make?

Yes! You mix the batter first, layer half of the batter into the muffin cups. Then layer with the filling ingredients and top with the rest of the batter. Gently swirl the cinnamon layer in and top with your crumble coating!

Can I replace the cassava flour?

I haven't tried any other flours in this recipe. Cassava flour is very dry and absorbs moisture so it's not always a 1:1 substitute. If you choose to try to substitute, I think the best bet is to sub both cassava and coconut flour for an all purpose gluten free flour. But it hasn't been tested.

Can I make paleo cinnamon swirl muffins vegan?

Egg replacements have not been tested, but the general rule is 2 eggs may be replaced in recipes, but no more than 2 eggs. This recipe calls for 2 eggs so I do think 2 flax eggs will work (2 Tbsp flax meal plus 6 Tbsp warm water). They may just not be as fluffy.

Other recipe notes:

  • You can half this recipe to make 6 muffins for a small batch. It halves very well.

  • Very important that all of your refrigerated ingredients are room temperature. This allows a nice mix without clumps, and the coconut oil will mix in evenly. To make room temperate eggs, soak them in a bowl of warm water for 3-5 minutes. To make room temperature milk, heat in microwave for 15 seconds.

Please leave comments or questions below! And as always, if you make any of these recipes, I LOVE to see your remakes! Tag me on instagram @gutsy_baker of your creations.


bottom of page