Apple Cinnamon Roll Muffins



2 1/3 cup Paleo baking flour

1/2 tsp baking soda

1 tsp baking powder

3-4 Tbs Three Trees Vanilla Bean Almond Milk

1 1/2 tsp vanilla extract

1/3 cup coconut oil

2 tsp apple cider vinegar

2 Tbs Runamok maple syrup

1/4 cup vanilla coconut sugar

1 flax egg- 1 Tbs flax seed meal, 3 Tbs water

1/4 tsp sea salt


1 pink lady apple, peeled and diced

1/2 Tbs coconut oil

5 Tbs Runamok maple syrup

1/2 tsp nutmeg

2 tsp cinnamon


Add the oil to small pan. Then add the diced apple cubes and a pinch of cinnamon. Cook a few minutes until the apples soften.
Add the apples to a small bowl along with the remaining filling ingredients. Mix well. Set aside.

Make your flax egg. In a small bowl, add 1 Tbs flax egg and 3 Tbs of cold water and mix. Set aside for 10 min.

To make the dough, add all ingredients, besides the milk, to a food processor, processing until it comes together. Add 2-4 tbsp of milk, as needed until you have a moist but workable dough. Lightly dust a piece of parchment paper with flour.

Place the dough on it, then place another piece of parchment over top.
Roll the dough out into a flat rectangle. Spread the filling evenly over top, leaving 1/4″ around the edges so the filling doesn’t spread out.

Roll the dough up into a log, using the parchment paper. Place the log in the fridge for 2-3 hours (or the freezer for an hour).
Preheat the oven to 350F.
Cut the log into rolls. Add the Oxo Silicone baking cups to the muffin tin. Spray with coconut oil spray. Add a roll to each one.

Bake for 25-35 minutes.