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Orange Glaze Drizzled on muffins
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5 from 1 vote

Gluten-Free Cinnamon Roll Muffins with Orange Glaze

Total Time40 mins
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.