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If you’re searching for a delectable gluten-free treat that combines the warmth of cinnamon and the crunch of walnuts, you’re in for a treat!
I will show you how easy it is to make some simple and mouthwatering Gluten Free Low Carb Cinnamon Walnut Muffins!
These gluten-free delights are perfect for breakfast, a snack, or any time you crave a delicious baked good without wheat flour or xanthan gum.
Packed with the goodness of coconut flour, aromatic cinnamon, and protein-rich walnuts, these simple gluten free muffins are sure to become your favorite recipe for baked goods in your household.
I make up a big batch of this one bowl muffin recipe on the weekends for quick breakfasts throughout the week ahead!
Keep reading for tips and answers to frequently asked questions about substitutions and flavor additions!
What you will need to make this delicious muffin recipe
- Bob’s Red Mill Coconut Flour
- Baking Soda
- Ground Cinnamon
- Avocado oil, melted coconut oil, or melted butter
- Large Eggs; room temperature
- Heavy Cream or coconut milk
- Keto Maple Syrup, or Honey Substitute or liquid sweetener you choose
- Apple Cider Vinegar
- Vanilla Extract
- Walnuts; chopped
Let’s make this easy reipe for Cinnamon Walnut Gluten-free muffins!
Preheat your oven to 425F.
Prepare your muffin pan by greasing 6 muffin cups, or putting in 6 muffin paper liners leaving an empty hole inbetween each one so it rises better.
If you are using muffin liners, make sure to grease those as well so they do not stick to the muffin when you peel them away.
This allows for the heat to surround the batter for a higher rise and the most airy muffins ever!
Your muffin tin should look like this.
In a large mixing bowl, whisk together the melted coconut oil, vanilla extract, apple cider vinegar and sugar free maple syrup.
Ensure that the ingredients are well combined before adding in your eggs and cream.
Now set this aside to mix together your dry ingredients in a separate bowl.
In a separate medium bowl, whisk together the dry ingredients: coconut flour, ground cinnamon, baking soda, sea salt, stevia and cinnamon.
This step helps distribute the leavening agents and spices evenly throughout the batter.
Now add your wet ingredients to your dry ingredients in the large bowl.
Whisk it all well until smooth.
Scrape the sides of the bowl with a spatula to ensure everything is well mixed.
Let it sit for 5 minutes to give the coconut flour time to thicken up the batter by absorbing the liquid ingredients.
Once it is well mixed, gently fold in the chopped walnuts, ensuring they are evenly distributed throughout the batter.
The walnuts will provide a delightful crunch and additional flavor.
Now get your prepared muffin pan and fill each cup with the muffin batter 2/3 full, dividing it equally among the cups.
To get the domed muffin top like the grocery store muffins in the bakery, fill the cups almost full and increase the oven temperature.
If you are making 12 regular size muffins, you will only fill 3/4 full and bake at 350F.
For the big muffins, like these, I fill the wells full and bake at 425F.
This gets them to rise higher and creates a more tender muffin versus dense muffin.
So adjust the recipe according to how many you want, and how big you want them to be.
Don’t forget to top the muffins with the other half of the walnuts you reserved.
If you are okay with a little sugar, try a sprinkle of turbinado sugar for a nice crunchy topping.
Place the muffin tin in the preheated oven and bake for approximately 18-20 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Remember that baking times may vary, so keep a close eye on them at the 18 minute mark.
Once the muffins are baked, remove them from the oven and allow them to cool in the muffin tin for a few minutes.
Then transfer them from the muffin tin to a wire rack to cool completely.
This step ensures that the muffins remain moist, don’t continue to cook and prevents the bottoms from becoming soggy.
Tips, FAQs, and ways to customize this easy muffin recipe
– Use high-quality ingredients: Opt for organic, high-quality coconut flour, cinnamon, and walnuts. They will contribute to the overall flavor and texture of the muffins.
– Measure accurately: When working with gluten-free ingredients like coconut flour, accurate measuring is crucial. Use a measuring cup specifically designed for dry ingredients, and level off the excess with a straight edge.
– Add moisture: If you find that your batter is too thick, you can add a tablespoon of additional melted coconut oil or a splash of almond milk to achieve the desired consistency.
– Storage and freshness: To keep your muffins fresh, store them in an airtight container at room temperature for up to 3-4 days. For longer storage, place them in the refrigerator. You can also freeze them. Start by freezing on a baking sheet in a single layer. Once they are frozen, ensure they are well-wrapped in plastic wrap before storing in an airtight container or freezer bag.
– Experiment with variations: Feel free to get creative with your muffin recipe. You can add chocolate chips, dried fruit, or even a pinch of nutmeg or cardamom to enhance the flavor.
Here are 12 frequently asked questions about the recipe:
1. Can I substitute coconut flour with any other flour?
Coconut flour is unique and absorbs more liquid than other flours. It’s not a 1:1 substitute, so it’s best to stick with coconut flour for this recipe to achieve the desired texture. A gluten-free flour blend, almond flour, almond meal, oat flour, or gluten free all purpose flour will not work with this recipe.
2. Can I use a different sweetener instead of stevia?
Yes, you can use a different sweetener of your choice, such as erythritol or monk fruit sweetener. Adjust the amount according to the sweetness level you prefer. If you leave out the stevia it will not be as sweet as I prefer. Coconut sugar, white sugar or keto dark brown sugar will add too much bulk to the recipe so they will not work for this purpose.
3. Can I use a different oil instead of avocado oil?
Yes, you can use another liquid oil like olive oil, canola oil, vegetable oil or melted coconut oil. Make sure it is at room temperature or in liquid form for easier mixing. If you go with coconut oil, you must make sure that your eggs are room temperature so the oil does not get cold and clump up.
4. Can I use a different cream instead of heavy cream?
Yes, you can use coconut cream for a dairy-free option. It will provide a creamy texture and enhance the flavor of the muffins.
5. Can I use a store-bought keto maple syrup?
Yes, you can use a store-bought keto maple syrup. However, make sure to check the ingredients and nutritional information to ensure it is sugar free. Using pure maple syrup will work, but it will not be low carb then.
6. Can I omit the apple cider vinegar?
Apple cider vinegar helps with the leavening process, but if you don’t have it on hand, you can use lemon juice. The muffins may be slightly denser without the extra lift it gives.
7. Can I use a different extract instead of vanilla?
Yes, you can experiment with different extracts like almond or maple for a unique flavor twist. Keep the amount the same as it is called for in the recipe for best flavor.
8. What are some examples of mix-ins that I can use?
You can add chopped nuts (such as pistachios or pecans), shredded coconut, chocolate chips, or dried fruit as mix-ins. Tossing them in coconut flour before adding to the batter helps prevent them from sinking to the bottom.
9. How should I store the muffins?
Store the muffins in an airtight container in the refrigerator for up to 5 days. They can also be frozen for longer storage. Let them thaw at room temperature or reheat in the microwave or oven before enjoying.
10. Can I double the recipe to make more muffins?
Yes, you can double the recipe to make a full dozen. However, it’s recommended to do it in batches to give each muffin enough room to rise properly in the muffin tin.
11. Can I use flax eggs instead of the regular large eggs called for?
I do not recommend using anything else but real eggs in this recipe for best results. It takes a lot of experimenting to see if flax eggs would work with coconut flour to get the right liquid ratio.
12. Can I make this recipe into mini muffins?
Yes, this recipe can be made into mini muffins. You should get 24 mini muffins out of this recipe.
Here is a batch I made 9 smaller muffins out of with pecans instead of walnuts.
I added them to the batter and topped each muffin with pecans too!
Gluten Free Low Carb Cinnamon Walnut Muffin Recipe
- 12 cup muffin tin
- Medium Scoop
- muffin liners silicone or paper
- 1/2 cup coconut flour
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 tsp stevia
- 1/4 cup avocado oil or oil liquid at room temperature
- 4 large eggs room temperature
- 3 Tbsp heavy cream or coconut cream for dairy free
- 1/2 cup keto maple syrup check my recipe link below to make your own
- 1/2 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts half reserved for the top
- Preheat oven to 425F. Line your muffin tin with 6 liners or grease well.
- In a large bowl, mix coconut flour, baking soda, cinnamon, salt and stevia until fine without clumps. Set aside.
- In a medium bowl mix oil, eggs, heavy cream or coconut cream, keto maple syrup, apple cider vinegar and vanilla until uniform.
- Add wet ingredients to the dry ingredients and whisk until smooth.
- Mix half of your walnuts in a small bowl with 1 tbsp coconut flour. This helps them from sinking to the bottom of the muffin tin. Now fold the nuts into the batter.
- Scoop into muffin cups and fill 2/3 full. This will give a domed top like the bakery variety muffins.
- Sprinkle the remaining chopped walnuts evenly on top of each muffin.
- Bake 20 minutes in a 425F oven.
- Pull from muffin tin to cool. Keeps up to 5 days in the fridge.
- This recipe does well to double it if you would like to make a full dozen. I recommend doing this in batches though so you can have room around each muffin to help it rise.
|Serving size: muffins|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 3.2g||16%|
|Total Carbohydrate 3.5g||1%|
|Dietary Fiber 1.8g||6%|
|Total Sugars 0.3g|
|Vitamin D 5mcg||25%|
These gluten-free cinnamon walnut muffins are a perfect balance of warm flavors and satisfying texture.
With simple ingredients and easy steps, you can enjoy these delicious treats in no time.
The combination of coconut flour, aromatic cinnamon, and crunchy walnuts creates a delightful sensory experience.
Whether you’re gluten-intolerant or simply looking for a healthier baked good, this recipe will not disappoint.
Don’t forget to PIN the pinnable recipe card to your Pinterest board or print out the complete recipe card.
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