Cinnibun Oat Streusel Muffins

I had no idea how much garbage was in the food I ate before I began studying nutrition. From the preservatives, unnecessary sugars, carcinogens, dyes, flavors and chemicals, it didn’t phase me. But, a couple of weeks into my training something clicked…

The food I’m eating is slowly killing me.

One of the foods that struck a chord with me was high fructose corn syrup aka HFCS.

Why HFCS scares me:

  • It’s in everything
  • No nutritional value – empty calories. I don’t know about you, but I like to get the biggest bang for my meal buck, and HFCS doesn’t help the cause.
  • Inadequate source of nutrients and minerals – void of many of the essential amino acids
  • Causes a huge spike in blood sugar – leading to weight gain, blood sugar problems – hypoglycemia, diabetes
  • Increases chance of developing osteoporosis, tooth decay, anemia, and osteoarthritis

You’d be amazed at all of the places you can find HFCS: pies, cookies, candies, bread, marinated meats, lunch meat, sauces, cake frosting, salad dressings, cinnamon buns…

No, not cinnamon buns :(

One of my clients passed on these funnies by Dave Kellett that I just have to share with you. To give you some background, the FDA is currently deciding whether or not “high fructose corn syrup” can be renamed as “corn sugar” so that the public doesn’t see it as such a bad ingredient.

The thing is, it is bad. Coconut sugar, yacon syrup, stevia… these are good sugars. Corn syrup should not be viewed as a safe ingredient.

Whatever the outcome is, education will always be our strongest tool!


And another…


And one last one [my favorite – haha rainbow droppings]…


Thankfully the recipe I’m about to share with you is 100% corn free, loaded with the good stuff that’ll keep you full for hours, will help to balance your blood sugar, and even contribute to weight loss with all that darn coconut in there.

And hey, they’re sweet too!

Cinnibun Oat Streusel Muffins
Recipe type: Gluten free, Dairy free, Refined sugar free, Yeast free
Prep time: 
Cook time: 
Total time: 
Serves: 8 muffins
These are some serious muffins. They share a strong resemblance to cinnamon buns with an apple crisp type topping. They are fantastic sprinkled over ice cream, overnight oats, or a big bowl of morning smoothie! Inspired by: Alaina
  • 1 cup blanched almond flour
  • 2 tablespoon coconut flour
  • ½ teaspoon baking soda
  • ¼ teaspoon celtic sea salt
  • 3 organic eggs
  • ⅓ cup coconut sugar/coconut sugar
  • ¼ cup extra virgin coconut oil, melted
  • 1½ tablespoon coconut cream – the top cream from a can of full fat coconut milk
  • 1 tablespoon vanilla extract
Streusel topping
  1. Preheat oven to 350F and line a muffin pan with 8 muffin liners. Place a couple of tablespoons of water in the unused tins to prevent your muffin pan from burning. Set aside.
  2. Mix oats, coconut sugar, cinnamon, coconut oil, and coconut in a small bowl. Set aside.
  3. Combine almond flour, coconut flour,baking soda and salt in a medium bowl.
  4. In a large bowl, blend together eggs, coconut sugar, coconut oil, milk and vanilla.
  5. Blend dry ingredients into wet and scoop a ¼ cup at a time into prepared muffin cups.
  6. Spoon topping onto muffins and bake for 20-22 minutes, or until toothpick inserted comes out clean.
  7. Allow to cool in the tin for 3 minutes before removing to a cooling rack and allowing to cool for an additional 10-15 minutes.


View Nutritional Information (once on page scroll down)

Do you try to avoid high fructose corn syrup?

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  1. I am so happy to have been told about your blog. I will be trying many of your recipes. Thanks for sharing!

  2. I made these muffins this weekend and they were great! Thanks for the recipe. I doubled the recipe and used flax eggs instead. For some reason the dough seemed really thick and my muffins took about 35-40 minutes to cook. The tasted delicious, but they were very crumbly. Any suggestions? I’d like to try the recipe again.

    • Hi Kim – I’ve never tried this recipe with flax eggs so I can’t tell you exactly what to expect. When I follow the full recipe, it yields a very cakey doughnut. Because coconut flour is very dense and crumbly naturally, you could try to add a bit of apple sauce to the mix to see if that helps with the next batch you make! Sorry I couldn’t be more help :)

  3. I need a subsitute for coconut sugar/palm sugar. I can’t find either in my grocery store availability.

    Would agave work? Or…….

    • Hi Juli – I believe I posted this message to you on Facebook… but just in case: If you’re good with cane sugar, demerara or sucanat sugar would work. Alternatively, you can use brown sugar. Hope that helps!

  4. These were the second recipe for baked goods that I have made from your blog, to give to others… They were great. Only one person commented to me that they were dense (which I kind of think you should expect in a gluten-free baked good, most of the time) but still amazing. I can’t believe there is so little sugar in these – no one could tell.

    My only worry was that the ‘batter’ wasn’t like typical muffin batter… It was like dough! Just not nearly as stiff. Did I do something wrong to end up with it like that? They still rose beautifully and filled out into the ‘moulds’ in the muffin tray, but I was definitely a little bit worried when I put them in… Obviously no worries now since they turned out so well. ;) They made the house smell heavenly! (Gotta love cinnamon!)

    • It was so long ago that I’d made these, I can’t recall what the batter was like! I’ll have to make them again and update the recipe/directions if need be. I remember them being dense and delicious, though!

      • I remade these a couple of weeks ago, and I just wanted to report back to say that I must’ve done something wrong the first time. They were great before, but when I made them a second time, the batter was much more like what you would expect for muffins, and the texture of the finished baked goods was out of this world. Cakey and slightly crumbly, indeed! But crumbly in a good way – as in, crumbling apart into deliciousness when you take a bite. I think these may become a regular treat for me – they are so good!

        • Oh good! Thank you for reporting back, Jenny! I was a bit concerned (as I am always when someone says that one of my recipes didn’t turn out well) I’m glad you liked them ;)

  5. Hey Leanne!
    I just made these amazing goodies with a few modifications. I subted some almond floor for a bit of protein powder, used all egg whites and added some coca powder to the dough, because it came out a little too sweet for me. I LOVE the result and the streusel tastes just like cinnabuns. Mmmmm! THANKS for sharing :)
    Love, Maria from Denmark

  6. I even saw HFCS in canned tomatoes once…. really? Can someone explain to me how THAT is necessary? The most damaging fact for me for HFCS is the fact that a by-product of the way the extract it is mercury. I just read a study recently that estimates that the number one source that American’s are consuming, or contacting the neuro-toxin mercury is through HFCS. I’m disappointed in the FDA for allowing this, LET ALONE SUBSIDIZING IT! ARgh!