Vanilla Cinnamon Swirl Muffins

Vanilla Cinnamon Swirl Muffins

Vanilla Cinnamon Swirl Muffins

This is my new favorite muffin. I was perusing one of my favorite sites for recipes for dinner and came across these and new instantly, I needed to make them.

This happens a LOT when I am making my weekly menu, here I am happily looking for healthy dinner options and I find one here and there. But in between I find about 10 desserts or sugary breakfast things I really want to eat.

My goodness. It makes life tasty though!

Usually I really try to make sure breakfast has some healthy element to it though and I especially do like to have protein first thing in the morning so I did serve these with eggs and changed a bunch of the ingredients around to make the muffins slightly healthier 😉

I still have trouble getting sugar out of our diets, but I do try to limit the quantities. This was the only sugary thing we ate that day so I feel like that’s ok. They were totally worth it.

Even with my grain substitutions they were amazing, soft and pillowy and cinnamon-y. I could totally see making these for Christmas breakfast or in the Fall. But they were a tasty treat for the summertime too!

It’s not humid here so I can still use my oven most days even in the summer.

I am getting pretty excited for Fall personally. We can already feel it in the air here in Montana and the colors are just starting to change and I am starting to think about putting up some Fall decor (if you follow me on Pinterest you may have noticed….).

So you may start noticing some recipes that may feel a little fallish, but I will try to control myself until it is actually Fall.

We’ll see how I do.

What is your favorite thing about Fall? The food? The coziness? The colors? Leave me a comment!

Vanilla Cinnamon Swirl Muffins
Prep time
Cook time
Total time
I changed out the flour, this originally called for self-rising flour so I adjusted the salt and baking powder accordingly. If you want to go with the original ingredients use 1½ cups self rising flour, ¼ teaspoon salt and 1 teaspoon baking powder.
Recipe By:
Recipe type: Breakfast, Muffin
Serves: makes 2 dozen muffins
  • 2 tablespoons cinnamon
  • 12 tablespoons light brown sugar
  • 1½ cups coconut flour
  • 1½ cups freshly ground soft white wheat flour (or whole wheat pastry flour)
  • 1 tablespoon baking powder
  • 1 teaspoon fine sea salt
  • 1 cup sugar
  • 2 eggs
  • 2 cups whole milk
  • 1 tablespoon pure vanilla extract
  • 14 Tablespoons butter, melted
Preparation Instructions
  1. Preheat your oven to 375˚. Prepare two muffin pans either by smearing with butter or placing paper liners in the cups, set aside.
  2. In a small bowl combine the brown sugar and cinnamon, set aside.
  3. In a large mixing bowl whisk together the flour, baking powder, salt and sugar.
  4. Make a well in the center and add the eggs, milk, vanilla and butter. Whisk until smooth and combined.
  5. Place 1 tablespoon of the batter in each muffin cup of your prepared pans. Then sprinkle a teaspoon of the cinnamon mixture on each.
  6. Repeat layer until you have 3 layers of batter on each muffin.
  7. Bake until a toothpick inserted in the center comes out clean, about 25-30 minutes.
  8. Allow to cool in the pan about 15 minutes and then remove and serve hot or cool the rest of the way on a wire rack.











Recipe adapted from:


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is a self taught home cook who enjoys cooking healthy and simple foods and delectable desserts for her husband and kids and the frequent last-minute dinner guests her husband shows up with.
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