Bomb Gluten-free Monkey Bread Muffins Recipe

Introduction

These bomb gluten-free monkey bread muffins are a delightful twist on a classic treat, perfect for a cozy breakfast or snack. Soft, gooey, and packed with warm cinnamon flavor, they’re easy to make and sure to please everyone.

Ingredients

• 1 cup full-fat coconut milk
• 1 Tbsp apple cider vinegar
• 2 cups cassava flour
• 1/3 cup tapioca flour
• 1 Tbsp baking powder
• 3 Tbsp coconut sugar
• 1/3 cup coconut oil (melted and cooled)
• 1 tsp vanilla extract
• ½ cup coconut sugar (for coating)
• 2 tsp cinnamon
• 2 Tbsp maple syrup
• ½ tsp vanilla extract (for drizzle)
• 1/3 cup melted coconut butter (for glaze)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). In a small bowl, whisk together the coconut milk and apple cider vinegar, then set aside to curdle slightly.
2. Step 2: In the bowl of a stand mixer, combine the cassava flour, tapioca flour, baking powder, and 3 tablespoons of coconut sugar. Add the melted coconut oil and mix until small clumps form.
3. Step 3: Gradually pour the coconut milk mixture and 1 teaspoon vanilla extract into the dry ingredients. Mix until a sticky dough forms. Note that the dough will become less sticky as it rests.
4. Step 4: In a separate bowl, mix ½ cup coconut sugar with the cinnamon. Using a small cookie scoop, portion out small balls of dough and roll each one in the cinnamon sugar mixture to coat thoroughly.
5. Step 5: Place 3 to 4 coated dough balls into each muffin liner in your muffin tin, filling each liner.
6. Step 6: Whisk the maple syrup and ½ teaspoon vanilla extract together, then drizzle evenly over the muffins.
7. Step 7: Bake for 17 to 20 minutes, or until the tops turn golden brown and the muffins are cooked through.
8. Step 8: While the muffins bake, melt the coconut butter in a double boiler until smooth. Once muffins are out of the oven, drizzle the melted coconut butter on top and serve warm.

Tips & Variations

• For extra nutty flavor, sprinkle chopped pecans or walnuts between the dough balls before baking.
• If you prefer less sweetness, reduce the coconut sugar in the coating by half.
• Use almond milk instead of coconut milk for a milder flavor, but ensure it’s full fat for best texture.

Storage

Store leftover muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat gently in the microwave or oven to restore their gooey texture. These muffins also freeze well; thaw overnight in the fridge before warming.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins nut-free?

Yes, this recipe is naturally nut-free, but always check your ingredient labels to ensure cross-contamination hasn’t occurred.

What if I don’t have cassava flour?

Cassava flour is essential here for the right texture and flavor, but if unavailable, a gluten-free all-purpose blend may work—expect slight differences in consistency and baking time.

Bomb Gluten-free Monkey Bread Muffins Recipe

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★★★★★

5 from 93 reviews

Delight in these Bomb Gluten-free Monkey Bread Muffins, a delicious and easy-to-make treat that combines the warm flavors of cinnamon and maple syrup with a light and fluffy gluten-free dough. Made with cassava and tapioca flours, sweetened naturally, and coated in a cinnamon sugar blend, these muffins are perfect for breakfast or an indulgent snack.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: Gluten-Free, American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dough

• 1 cup full-fat coconut milk
• 1 Tbsp apple cider vinegar
• 2 cups cassava flour
• 1/3 cup tapioca flour
• 1 Tbsp baking powder
• 3 Tbsp coconut sugar
• 1/3 cup coconut oil (melted and cooled)
• 1 tsp vanilla extract

Coating

• ½ cup coconut sugar
• 2 tsp cinnamon

Topping

• 2 Tbsp maple syrup
• ½ tsp vanilla extract
• 1/3 cup melted coconut butter

Instructions

1. Prepare coconut milk mixture: In a small bowl, whisk together the full-fat coconut milk and apple cider vinegar, then set aside. This mixture will help activate the baking powder and give the muffins a tender texture.
2. Make the dough: In the bowl of a stand mixer, combine cassava flour, tapioca flour, baking powder, and coconut sugar. Add the melted and cooled coconut oil and mix until small clumps begin to form. Slowly pour in the coconut milk mixture and vanilla extract while mixing until a sticky dough forms. The dough will become less sticky as it rests.
3. Prepare the cinnamon coating: In a separate bowl, mix together the coconut sugar and cinnamon thoroughly. Using a small cookie scoop, form small balls of dough and roll each ball in the cinnamon sugar mixture to coat evenly.
4. Assemble muffins: Place 3 to 4 coated dough balls into each muffin liner in a muffin tin, ensuring they fit snugly but not overcrowded.
5. Add maple syrup drizzle: Whisk together maple syrup and vanilla extract in a small bowl. Drizzle this mixture evenly over the dough balls in each muffin liner to add moisture and sweetness before baking.
6. Bake the muffins: Preheat the oven to 350°F (175°C). Bake the muffins for 17 to 20 minutes until the tops turn a beautiful golden brown and are firm to the touch.
7. Prepare and add glaze: Melt the coconut butter in a double boiler until it reaches a smooth and pourable consistency. Drizzle the warm coconut butter glaze over each muffin and serve warm for the best flavor and texture.

Notes

• Make sure to use full-fat coconut milk for optimal texture and flavor.
• Allow dough to rest a few minutes if too sticky to handle easily.
• You can substitute coconut sugar with brown sugar if preferred, though it may slightly alter flavor.
• Use muffin liners to prevent sticking and for easy removal.
• Serve warm for the best melty glaze and soft crumb experience.
• Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Keywords: gluten-free monkey bread muffins, gluten-free muffins, cassava flour muffins, cinnamon sugar muffins, coconut milk muffins, maple syrup glaze muffins, gluten-free breakfast, easy gluten-free snack