Gluten Free Cinnamon Bun Muffins

free of gluten, dairy/casein, and soy

created by carrie of

originally shared on Jennifer's blog, "Adventures in McQuill-Land"

Dry Ingredients:

2/3 cup tapioca flour

2/3 cup brown rice flour

2/3 cup sorghum flour

1 teaspoon xanthan gum

2 teaspoons baking powder

1 Tbsp. cinnamon

1/2 teaspoon salt

Wet Ingredients:

2 egg yolks

2 egg whites

scant 1/2 cup granulated sugar

          (There's a lot of sugar in the swirl, so I cut back just a bit here)

1/2 cup applesauce

3/4 cup rice, soy, or coconut milk (I use coconut milk)

1/4 cup heart healthy oil, coconut oil, butter, or vegan margarine (I use coconut oil)

Cinnamon Swirl:

1-2 tablespoons cinnamon

1/2 cup sugar

3-4 tablespoons melted margarine (I use Earth Balance Vegan Buttery Spread)


Preheat oven to 375 degrees. In a large bowl, whisk flours, baking powder, xanthan gum, cinnamon and salt. In a separate bowl, whisk egg yolks, applesauce, milk, coconut oil, and sugar. Add the flour mixture to  the egg yolk mixture and fold just until combined. In another bowl whip egg whites until stiff. SLOWLY fold the whipped egg whites into the muffin batter. (If you still see streaks or clumps of egg white that is OKAY, it does NOT have to be completely incorporated!) In a small bowl, mix together cinnamon swirl ingredients. Spoon muffin batter into greased or paper-lined muffin tins.  To be sure your muffins have cinnamon swirls throughout, fill the muffin tin half-full, spoon on some of the cinnamon swirl and use a small knife to swirl, fill the tin with more batter, and then spoon a bit more cinnamon swirl over the top. Bake for 18-25 minutes. They are done when a toothpick inserted in the middle comes out clean. Cool muffins on a wire rack.  Makes 12 muffins.