This time of year marks the WEEK OF JESS in our house. My husband and I have our wedding anniversary, Mothers Day and then my birthday.  A week of celebrations use to mean a week of treats; it would start with German Chocolate Cake, followed by cookies and ended with a Black Forest Cake.  Now it’s  low sugar muffins for breakfast OR cookies and a single slice of cake, I’m slowly growing up. 

Last year I made an Apple Spice Coffee Cake, it’s 21 Day Sugar Detox compliant and delicious. This year it’s Gluten-Free Cinnamon Muffins, also 21DSD compliant. Served warm and topped with Pumpkin Butter, it’s definitely the way I want to start celebrate every day. 


  • ½ c. coconut flour, sifted
  • ½ tsp sea salt
  • ½ tsp baking soda
  • 2 tsp. + 1 Tbsp. cinnamon
  • 6 eggs
  • ⅔ c. olive oil
  • ¼ c. raw honey (omit if on a 21DSD and sub w/ 1 mashed green tipped banana)
  • 1 Tbsp. vanilla extract
  • 1 Tbsp. coconut sugar (omit if on a 21DSD)
  1. Pre-heat oven to 350°
  2. Grease 6 muffin tins
  3. In a large bowl combine coconut flour, sea salt, baking soda and 2 tsp. cinnamon
  4. In a medium bowl combine eggs, olive oil, honey and vanilla extract; beat with an electric mixture until well combined
  5. Pour the wet ingredients into the dry, mixing until well combined
  6. Pour batter into the muffin tins
  7. In a small bowl combine remaining 1 Tbsp. cinnamon and 1 Tbsp. coconut sugar and sprinkle evenly onto muffins
  8. Place in the oven and bake for 20 minutes (or until cooked through)
  9. Serve warm and with some Pumpkin Butter


Are muffins breakfast, snack, dessert or ALL?
What are your thoughts?

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