Gluten-Free Cinnamon Roll Muffins with Orange Glaze
Servings: 12 muffins
Equipment
- 12-cup muffin tin
- 12 muffin liners
Ingredients
Dry Ingredients
- 1 1/3 cup oat flour
- 1 1/3 cup super fine almond flour, packed
- 1 tsp baking soda
- 2 Tbsp cinnamon
- 1/2 tsp salt
Wet Ingredients
- 1/4 cup ghee or butter, melted
- 1/2 cup maple syrup
- 2 tsp vanilla extract
- 1 egg
- 1 cup oat milk or milk of choice
Other Ingredients
- 1 cup chopped pecans, half mixed in batter & half reserved for topping
Orange Glaze
- 3/4 cup powdered sugar
- 2 Tbsp orange juice
- 1/2 tsp vanilla extract
- 1/2 tsp orange zest
Instructions
- Preheat oven to 350 degrees. Line 12 cup muffin tin with cupcake liners and spray inside of liners with oil.
- Melt ghee or butter in microwave and set aside to let cool.
- In a medium bowl, whisk together flour, baking soda, cinnamon and salt.
- Heat the milk in the microwave for ~30 second to warm it up (this is so that the liquid mixture stays one consistency).
- In another bowl, mix the cooled ghee/butter, maple syrup, vanilla, egg and warmed milk.
- Once the wet ingredients are well mixed (use a whisk or hand mixer), slowly add in the dry ingredients. Mix until just combined. Fold in 1/2 cup pecans.
- Using a ¼ cup or ice cream scoop, spoon batter into prepared liner until about ¾ full. Top with remaining pecans and bake for 20 minutes or until toothpick inserted into middle comes out clean.