Paleo diet weight loss

Cinnamon Spice Paleo Muffins

These super-tasty Cinnamon Spice Paleo Muffins are so simple; they’re great for breakfast on the go and are equally as satisfying any time of day. The spice from the cinnamon and nutmeg is just right, and it really brings out the sweetness of the more traditional ingredients like honey and applesauce. Store these muffins in an airtight container for up to a week.
Yields 6 muffins

Coconut oil (for greasing the pan)
5 large eggs
1 cup (240 ml) homemade applesauce
1⁄2 cup (480 ml) coconut flour
2 tablespoons (30 ml) cinnamon
1 teaspoon (5 ml) nutmeg
1 teaspoon (5 ml) baking soda
1 teaspoon (5 ml) vanilla extract
Raw organic honey, for garnish (optional)

1. Preheat the oven to 400°F (200°C) and grease a standard, 12-cup muffin pan with coconut oil.
2. Add eggs, applesauce, coconut flour, cinnamon, nutmeg, baking soda, and vanilla extract into a medium mixing bowl. Mix with an immersion blender or whisk until well mixed. Let the batter sit to thicken about 3 minutes. Once thick, use 1⁄3 cup (720 ml) measuring scoop to spoon batter into the muffin pan.
3. Bake 12–15 minutes until muffins start to brown and are not soft when lightly touched on top. Remove from oven and let cool for 2 minutes, then drizzle with honey, if desired.

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Cinnamon spice Paleo muffins are soft, warmly spiced, and naturally sweetened with homemade applesauce — no flour, no refined sugar, no dairy. Cinnamon and nutmeg give them that classic snickerdoodle-adjacent flavor, while eggs and coconut flour build a tender crumb. They bake in 15 minutes and make the whole house smell incredible.

Pro Tips

• Let the batter sit 3 minutes before scooping — coconut flour absorbs liquid as it rests and the batter thickens to the right consistency.
• Use an immersion blender or whisk thoroughly; coconut flour clumps easily and the batter needs real mixing to come out smooth.
• Fill the muffin cups about two-thirds full — coconut flour muffins rise modestly and settle slightly as they cool.
• Homemade applesauce (unsweetened) gives the best flavor and keeps these properly Paleo; store-bought often has added sugar.

Frequently Asked Questions

Can I use store-bought applesauce?

Yes — just choose unsweetened with no added sugar or spices. The homemade version is sweeter and more flavorful, but both work.

How do I store these muffins?

Up to 4 days in a sealed container at room temperature, or a week refrigerated. Coconut flour muffins are best within the first couple of days.

Do they freeze?

Very well — freeze in a single layer and thaw at room temperature or rewarm gently. They taste freshly baked that way.

Why did mine turn out dry?

Coconut flour is thirsty — too much flour or overbaking dries them out. Measure carefully and pull them the moment they're set.

Recipe Card

Stav Kogan

Cinnamon Spice Paleo Muffins

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Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 5 large eggs
• 1 cup homemade applesauce
• 2 tbsp cinnamon
• 1 tsp nutmeg
• 1 tsp baking soda
• 1 tsp vanilla extract

Method

 

1. Preheat the oven to 400°F and grease a standard, 12-cup muffin pan with coconut oil.
2. Add eggs, applesauce, coconut flour, cinnamon, nutmeg, baking soda, and vanilla extract into a medium mixing bowl.
3. Mix with an immersion blender or whisk until well mixed.
4. Let the batter sit to thicken about 3 minutes.
5. Once thick, use 1⁄3 cup measuring scoop to spoon batter into the muffin pan.
6. Bake 12–15 minutes until muffins start to brown and are not soft when lightly touched on top.
7. Remove from oven and let cool for 2 minutes, then drizzle with honey, if desired.

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