Gluten Free Maple Cinnamon Muffins
 
Prep time
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Gluten free mini muffins sweetened with pure maple syrup and spiced with cinnamon. A perfect morning snack.
Author:
Recipe type: Breakfast
Serves: 36 mini muffins
Ingredients
  • 1 cup (2 sticks) melted butter
  • 2 eggs
  • ½ cup pure maple syrup
  • ½ cup packed brown sugar
  • 1 teaspoon maple extract
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • Slightly less than ½ teaspoon xanthan gum
  • ⅓ cup coconut flour
  • ½ cup sweet sorghum flour
  • ⅔ cup potato starch
  • ¼ cup tapioca starch
  • ¼ cup white rice flour
  • ¾ cup milk
Directions
  1. Preheat oven to 350 degrees and line mini muffin tins with paper liners. Set aside.
  2. In a large mixing bowl or stand mixer, mix together melted butter, eggs, maple syrup, brown sugar, and maple extract on low speed until smooth and brown sugar is dissolved.
  3. In a separate smaller mixing bowl, sift together baking powder, baking soda, salt, cinnamon, xanthan gum, coconut flour, sorghum flour, potato starch, tapioca starch, and white rice flour. Add half of dry mixture to wet and mix on low until smooth.
  4. Slowly add milk while mixing on low. Add remaining dry ingredients and mix until smooth.
  5. Add a heaping tablespoon of batter (2/3 way full) to each muffin cup and bake at 350 degrees for 12-14 minutes or until tops spring back at the touch of a finger or toothpick inserted into center of muffins comes out clean with few crumbs.
  6. Immediately remove muffins from tins and allow to cool. Serve slightly warm.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-maple-cinnamon-muffins/