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5 from 1 vote

Bomb Gluten-free Monkey Bread Muffins

These gluten-free monkey bread muffins are ooey and gooey and taste just like the classic! Made from scratch with an easy homemade biscuit-style dough, cinnamon coconut sugar coating, and a coconut butter glaze. This recipe makes breakfast easy - grab a cup of coffee and a muffin and you're good to go!
Prep Time20 minutes
Cook Time17 minutes
Total Time37 minutes
Course: Muffins
Cuisine: American
Keyword: gluten-free monkey bread, healthy monkey bread, monkey bread muffins, vegan monkey bread
Servings: 6 Large Muffins
Calories: 433kcal
Author: Ansley Beutler

Ingredients

For the Muffins

  • 1 cup full-fat coconut milk
  • 1 tablespoon apple cider vinegar
  • 2 cups cassava flour
  • ⅓ cup tapioca flour
  • 1 tablespoon baking powder
  • 3 tablespoon coconut sugar
  • ⅓ cup coconut oil melted and cooled
  • 1 teaspoon vanilla

For the cinnamon coating and drizzle

  • ½ cup coconut sugar
  • 2 teaspoon cinnamon
  • 2 tablespoon maple syrup
  • ½ teaspoon vanilla

For the Glaze

  • ⅓ cup melted coconut butter
US Customary - Metric

Instructions

  • Preheat oven to 350 F. In a small bowl, whisk together the coconut milk and apple cider vinegar and set aside.
    1 cup full-fat coconut milk, 1 tablespoon apple cider vinegar
  • In the bowl of a stand mixer, mix together the cassava flour, tapioca flour, baking powder, and coconut sugar. Add the coconut oil and mix until small clumps begin to form. Slowly pour in the coconut milk mixture and vanilla and mix until sticky dough forms (the dough will become less sticky as it sits out).
    2 cups cassava flour, ⅓ cup tapioca flour, 1 tablespoon baking powder, 3 tablespoon coconut sugar, ⅓ cup coconut oil, 1 teaspoon vanilla
  • In a separate bowl, add the coconut sugar and cinnamon for the coating. With a small cookie scoop, scoop small balls of dough and roll in the cinnamon mixture to coat. Place the small balls of dough in a muffin tin with liners. About 3 – 4 small balls of dough will fit in each muffin liner.
    ½ cup coconut sugar, 2 teaspoon cinnamon
  • Whisk together the maple syrup and vanilla in a small bowl and drizzle over top each muffin. Bake in oven for 17 – 20 minutes until the tops turn a golden brown.
    2 tablespoon maple syrup, ½ teaspoon vanilla
  • Make the glaze by melting the coconut butter in a double boiler until smooth. Drizzle over top of each muffin and serve warm.
    ⅓ cup melted coconut butter

Nutrition

Calories: 433kcal | Carbohydrates: 64g | Protein: 2g | Fat: 20g | Saturated Fat: 17g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 258mg | Potassium: 113mg | Fiber: 1g | Sugar: 19g | Vitamin A: 2IU | Vitamin C: 2mg | Calcium: 200mg | Iron: 4mg