Vegan & Paleo Monkey Bread Muffins

These monkey bread muffins are cinnamon heaven! They have the best soft & chewy texture that I guarantee you'll be obsessed with. I made these with cassava and almond flours to keep them paleo-friendly. These muffins are vegan, paleo, gluten-free, dairy-free, simple to make, and so so tasty!

Ingredients

Here are the ingredients you'll need:

• almond flour
• cassava flour
• coconut oil
• arrowroot flour
• apple cider vinegar
• non-dairy milk
• maple syrup
• coconut sugar
• cinnamon
• vanilla extract

See recipe card for quantities.

Storage

Store in an airtight container for up to 5 days.

Vegan & Paleo Monkey Bread Muffins

These monkey bread muffins are vegan, paleo, gluten-free, dairy-free, simple to make, and so so tasty!

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Servings: 10 muffins

Course: Breakfast, Dessert, Muffin

Cuisine: American

Ingredients Method

Ingredients

  

For the dough:

• 1 cup almond flour
• 1 cup cassava flour
• 3 tablespoon arrowroot flour
• 2 teaspoon baking powder
• 3 tablespoon coconut oil melted
• 1 tablespoon maple syrup
• 1 cup non-dairy milk mixed with 2 teaspoon ACV mix & let sit for about 5 minutes prior to using
• 1 teaspoon vanilla extract
• 1 tablespoon coconut sugar

For the cinnamon sugar coating:

• 1 tablespoon cinnamon
• ⅓ cup coconut sugar

For the sticky sauce:

• 1 ½ tablespoon melted vegan butter (sub melted coconut oil for paleo!)
• 2 tablespoon maple syrup

For the icing drizzle (paleo version)

• ¼ cup melted coconut butter

For the icing drizzle (NOT paleo version)

• ½ cup powdered sugar
• 1-2 teaspoon water

Method

 

1. Preheat oven to 350℉ and line 10 muffin molds with cupcake liners.
2. In a large bowl, mix together all wet ingredients for the dough. Mix in the dry ingredients until you have a dough.
3. In a separate bowl, mix together the cinnamon sugar coating. Begin rolling your dough into balls (about a tablespoon in size) and then roll in the cinnamon sugar mixture until coated.
4. Place 3 balls of dough together into each muffin tin. In a small bowl, mix together your sticky sauce and pour evenly over each muffin (only a teaspoon or 2 in each).
5. Bake for 23-25 min. Let cool while you mix up your icing drizzle. Drizzle the icing over the cooled muffins and enjoy!