Paleo Sweet Roll Muffins
I hope you all had a lovely Easter! We enjoyed church, family, and yummy food. After playing in the band for the 9:30 service, Jim and I took the kids and Jim’s mom up to Thousand Oaks to visit with my extended family. My Aunt Bonnie served a delicious brunch, full of eggs, bacon, sausages, potatoes, and lots of sweeter dishes. I added these Paleo Sweet Roll Muffins, so that my immediate family could enjoy a good breakfast pastry, just like everyone else.
I’m sorry I didn’t get the recipe to you before Easter, but you can serve them for any weekend breakfast or brunch. They’re actually pretty easy to make! Since the sweet rolls are in muffin form, you don’t have to take the extra time to roll them out. I just pressed some dough into the cupcake liner, made a little indentation in the middle, scooped in some filling, then covered it.
I used xylitol
If you use xylitol, the main source of carbs will be the potato starch and maple syrup, but I didn’t include much of either ingredient in this recipe. Almond flour is much healthier and lower carb than refined grain flour. If you find recipes that are full of refined flour, that call themselves “diabetic friendly,” just because they replaced the sugar with a fake sweetener, don’t believe it for a second! You have to replace the flour to make it truly diabetic friendly, and fake sweeteners can be hard on your liver, which perpetuates diabetes. Aspartame is quite a scam. People who drink diet soda are more likely to have diabetes (do a little research…it’s not hard to confirm). Check out this article.
Seriously, you will be shocked at how delicious healthy baked goods can be…the maple syrup drips down into the muffin for a gooey, delicious, messy treat. My kids dubbed this “Happy Yummy Goodness, Part 2.” Part 1 is a gluten and dairy free bread pudding I make at Christmas. Oh, and don’t worry about the pink himalayan salt, unless you have a specific reason to limit your salts…see my post on Egg Salad for a discussion of the health benefits of unadulterated salt.
Before we get to the recipe for the Paleo Sweet Roll Muffins, I want to invite you to join with others who are making healthy changes. I’d love to walk alongside you in your journey towards wholeness and health! Jesus said, “I have come that they may have life, and have it to the full!” Freedom from food addictions is part of having a truly full life.
| Servings | Prep Time |
| 12-14 Muffins | 15 Minutes |
| Cook Time |
| 12-14 Minutes |
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These decadent, gooey treats are so delicious, you won't know they're good for you! Gluten and dairy free, as well as diabetic friendly.
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- 3 Cups Blanched Almond Flour
- 1/4 Cup Potato Starch
- 1 Tbsp Coconut Sugar (use xylitol to make it lower carb)
- 1 Tsp Baking Soda
- 1/2 Tsp Pink Himalayan Salt
- 3 Eggs (room temperature)
- 1/3 Cup Coconut Oil (melted)
- 1/4 Cup Coconut Sugar (use xylitol to make it lower carb)
- 3 Tbsp Maple Syrup
- 1 Tsp Pink Himalayan Salt
- 1 Tsp Vanilla
- 1 Tsp Organic Cinnamon
- 2 Tbsp Coconut Oil (melted)
- 1 Cup Raw Pecans (or any nut)
- Preheat the oven to 350 degrees F and line your muffin tin with cupcake liners.
- Stir together all of the dry ingredients in a large bowl, and whisk together the wet ingredients in a small or medium bowl.
- Stir the wet ingredients into the dry ingredients. It should make a thick batter.
- Stir together all of the ingredients for the filling, until they're well incorporated. It's ok if the coconut oil thickens up.
- Place a scoop of batter into the bottom of each muffin. Use about 1-2 tbsp of batter for each one. Use a small spoon to make a dent in the middle of the batter (so you can fit 1-2 tsp of filling in each one).
- Add 1-2 tsp of filling in each muffin, then top with more batter (just enough to cover the filling). Sprinkle them with cinnamon and coconut sugar or xylitol.
- Bake for 12-14 minutes, or until center is set. Make sure to check them at 10 minutes, just in case. Almond flour doesn't brown much on top, until it is overcooked.
- Once the center is set remove the muffins from the oven, and set them on a wire rack to cool for a few minutes. Serve warm. You can reheat them for 10 seconds in a microwave. Enjoy!
