Gluten-Free Cinnamon Sugar Cashew Muffins

Posted by Forrest Musselman on


  • 3 tbs unsalted butter
  • 2 tbs coconut oil
  • ¼ C sugar
  • 1 egg
  • ½ C soy milk
  • ½ C cashew meal (approx. ½ a bag of Sunshine Nut Co. Perfectly Plain cashews)
  • 1 C gluten-free flour
  • 5 tsp baking powder
  • ¼ tsp nutmeg
  • ½ tsp salt


  1. To make the cashew meal, pour approx. ½ a bag of Perfectly Plain cashews into food processor and blend for 30 seconds, or until the nuts are grounded into a fine consistency. Make sure to watch as if you blend for too long, it will turn into cashew butter!
  2. Preheat oven to 350 degrees F. Grease two mini muffin sheets.
  3. In a small bowl, mix melted butter, coconut oil, sugar, egg, and milk until combined.
  4. In a medium bowl, stir together cashew meal, gluten-free flour, baking powder, salt, and nutmeg.
  5. Add wet ingredients to dry and stir just until combined. If the consistency is too liquidy, adjust with an additional tablespoon of gluten-free flour.
  6. Spoon the batter into muffin sheets, about 2/3 full. Bake for 12-15 minutes.
  7. While muffins are baking, melt butter in a shallow bowl. In a separate shallow bowl, combine sugar and cinnamon.
  8. When muffins are done baking, remove them to a cooling rack and cool for 1 minute. Then dip each one in butter to coat and roll in cinnamon-sugar mixture.
  9. Serve immediately! Makes approx. 16 mini muffins.

← Older Post Newer Post →