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Nutella Stuffed Cinnamon Muffins

Nutella Stuffed Cinnamon Muffins



If god created heaven on earth, it's these babies! They are a delicious treat for cheat day meals and best of all you can always substitute Nutella for coconut butter, almond butter or some dark chocolate pieces instead!




Serves 4 huge cafe style or 12 small cupcake style




1 1/2 cups plain flour or for a gluten free option almond flour

1/2 cup coconut sugar

1/2 tsp. cinnamon

2 tsp. baking powder

3/4 cup almond or coconut milk

1/4 cup coconut oil

1 egg

1 tsp. vanilla extract

4 tbsp. nutella for cafe style or 12 tsp. nutella for cupcake style


*If you have intolerances to Nutella you can substitute for any nut butter or coconut butter.




1. Preheat the oven to 200 degrees Celsius.

2. Line a 6 cafe style muffin tin or 12 cupcake style muffin tin with baking paper or spray coconut oil.

3. Combine almond flour, coconut sugar, cinnamon and baking powder in a mixing bowl.

4. In a separate mixing bowl whisk almond or coconut milk, coconut oil, egg and vanilla extract.

5. Combine dry and wet ingredients together and thoroughly mix.

6. Add half the mixture into bottom of muffin trays. Once this is done scoop Nutella into the middle of the muffin. Than add muffin mixture over the top of the Nutella.

7. Place in the oven for 15 minutes. Once cooked place a skewer in the muffin to ensure it is thoroughly cooked through the center.

8. Allow cooling on a wire rack for 5 minutes.

9. Enjoy!!


Recipe notes: Almond flour will give your muffins a different consistency to the muffins made with plain flour in the image.


Love bryn xx

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