Gluten Free, Sugar Free, Dairy Free, Soy Free, Paleo Friendly.




  • 2 tbsp. rice malt syrup
  • 1 tbsp. ground cinnamon
  • 1 tbsp. coconut oil, melted


  • Simply combine syrup, cinnamon and coconut oil in a mug and set aside.


Muffin Batter:

Dry ingredients:

  • 110g (1 cup) almond meal (If using a Thermomix just blitz 110g blanched almonds for 7 sec / speed 10 – frozen almonds produce a better result but this isn’t essential.)
  • 10g (2 tbsp.) coconut flour
  • 50g (1/4 cup) Natvia
  • ½ tsp. baking soda
  • ¼ tsp. Himalayan pink salt

Wet ingredients:

  • 60g (¼ cup) coconut oil
  • 3 large eggs (room temperature)
  • 1 tsp. vanilla extract


  • Combine dry ingredients in a medium bowl. (TM – Prepare you’re almond meal and then weigh in remaining dry ingredients and blitz again 5 sec / speed 5)
  • In a medium jug, blend together the wet ingredients and whisk together with a fork.
  • Add wet ingredients to dry and stir until well combined (TM – 1 min / speed 3 and add contents of jug through centre hole gradually. Increase to speed 4 for last 20 seconds.)
  • Using a large dessert spoon or ice-cream scoop, scoop even quantities of muffin batter into greased silicone muffin trays (or line them with paper if you don’t have the silicone pans.)
  • Swirl even amounts of topping onto muffins.
  • Bake muffins for 15-20 minutes at 180°C
  • Serve warm with a nice cup of tea for extra comfort factor!


Makes 10 small or 6 large muffins

Cinnabomb Muffins