Healthy Gluten Free Cinnamon Churro Muffins

Grain-Free Mini Churro Muffins via Nutritionist in the Kitch (Dairy Free)

Gluten Free Cinnamon Churro Muffins

As I’m sitting here getting myself in writing mode I’m thinking… HOW is it already MAY 4th?! Seriously. We are over 1/3 of the way through 2016 and it was literally a BLINK for me. 

I am starting to realize that time goes faster the older you get (I turned 30 in March.. eish!) but I think the first bit of this year also flew by because I was working away on an exciting endeavour…

Yep, I’m going to leave you hanging. Sorry, that’s kind of mean I know, but don’t worry you’ll find out what I’m talking about soon enough. Stay tuned!

Grain-Free Mini Churro Muffins via Nutritionist in the Kitch (Dairy Free)

So anyways, the reason I was thinking specifically about the date is because tomorrow is MAY 5th …and what is so special about the 5th of May? Well… it’s Cinco (Five) de (of) Mayo (May)! This is a yearly celebration in Mexico to celebrate the Mexican army’s unexpected victory against the French in the 1800’s (and that’s our history lesson for today).

Now what does that have to do with the blog, and more importantly, food? Cinco de Mayo marks a celebration for Mexico including all things Mexican… which includes amazing Mexican food. That makes me happy because I love Mexican food. You’ll have found this out if you read my post this past Sunday (if you missed it click here).

Grain-Free Mini Churro Muffins via Nutritionist in the Kitch (Dairy Free)

First of all, I want to make clear that I am by no means talented enough to create real traditional Mexican fare, but I am often inspired by Mexican flavours and dishes including the famed churro (which actually, after some research I found is more predominant in Spain, but also is made and enjoyed in Mexico).

The sweet classic churro flavours of cinnamon and sugar are what inspired me to create these “churro”-inspired gluten free cinnamon muffins. I made them by adapting an old recipe I have on the blog that I made for Cinco De Mayo years ago (Churro Donut Holes), and the re-purposing of this old recipe worked out wonderfully for these muffins.

Grain-Free Mini Churro Muffins via Nutritionist in the Kitch (Dairy Free)

Traditionally churros are made with white flour, white sugar, cinnamon, and vegetable oil.

Then, they are deep-fried to a crispity-crisp.

They are delicious but let’s be honest, the health factor just isn’t there. Not that enjoying a good deep-fried churro once in a blue moon is a bad thing, but the plus-side for these mini muffins is that they can be enjoyed on-the-regular without the post-churro gut-ache!

For these mini gluten-free muffins I stuck with omega-rich almond flour which keeps them grain and gluten-free. I also used coconut palm sugar (a low-glycemic natural sweetener) to create the sweetness for these cinnamon muffins and that sugar coating that makes a churro so mouthwatering.

Grain-Free Mini Churro Muffins via Nutritionist in the Kitch (Dairy Free)

I used mashed banana (this could also be applesauce) for moisture and a little more sweetness, added a nice dose of cinnamon (which is actually a natural metabolism booster).

The muffins are dense, sweet, filling and delicious with that bursting cinnamon-sugar taste. While they may not be deep fried, they still taste pretty indulgent and make a great snack to ring in Cinco De Mayo this year!

Grain-Free Mini Churro Muffins via Nutritionist in the Kitch (Dairy Free)

Are you a churro fan? Have you made any churro-inspired recipes that are a little healthier? I’d love to hear about it in the comments below! 

Easy Grain-Free "Churro" Mini-Muffins
Prep time
Cook time
Total time
Serves: 8
  • Muffins
  • 1¼ cups almond flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 tablespoons coconut palm sugar
  • ¼ cup mashed ripe banana or applesauce (unsweetened)
  • 1 egg
  • 1 tablespoon coconut oil, melted + 1 teaspoon coconut oil for muffin tin
  • ½ teaspoon pure vanilla extract
  • Cinnamon-Sugar Coating
  • 1 tablespoon coconut palm sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon melted coconut oil
  1. Preheat oven to 325 degrees.
  2. Grease a mini muffin tin using coconut oil (should have 8 muffin cups).
  3. In a bowl, combine the almond flour, baking soda, salt, coconut palm sugar and cinnamon.
  4. Stir until thoroughly combined.
  5. In a separate bowl, whisk the egg, mashed banana (or applesauce), melted coconut oil and vanilla extract until smooth.
  6. Combine the wet mixture with the almond flour mixture until well incorporated.
  7. The batter will be quite thick.
  8. Fill each muffin cup full with the batter to fill all 8 cups.
  9. Bake for 15-18 minutes.
  10. Once a toothpick pulls clean allow the muffins to cool completely before removing from the muffin tin.
  11. In a small bowl combine the 1 tablespoon coconut palm sugar with 1 teaspoon cinnamon then spread over a plate.
  12. Brush each muffin lightly with a small amount of melted coconut oil using a pastry brush then roll in the cinnamon 'sugar' mix to lightly coat.
  13. Set each muffin on a plate and repeat with all the muffins.
Store muffins in an airtight container in the fridge.

More of my Favourite Gluten Free Muffin Recipes

The Best Ever Gluten Free Blueberry Muffins

Protein-Packed Gluten Free Banana Muffins


I hope you have a wonderful Cinco De Mayo and enjoy an abundance of yummy (and healthy-ish) Mexican food!

Christal // Nutrition in the Kitch


Author: Christal Sczebel

Christal is the creator of Nutrition in the Kitch. She's a Certified Nutritional Consultant, twice published author, gluten and dairy free recipe developer, food photographer, speaker, wife, and mama. Christal loves good food, all things wellness, and loves to travel. Her wellness philosophy is centred around balance and sustainable health, life's way too short for boring diets and restriction!

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  • Happy Cinco de Mayo! These Churros muffins look great! I was just in Barcelona last month, and had the original churros, but I wouldnt mind a few of these ones here today, yum! A little bit of dark chocolate sauce as well perhaps 🙂 Thanks for the recipe Christal! I love pastries and bakes that are made with almond flour 😀 x

    • Oh exciting! I’ll be in Barcelona next week and I’ll be getting one of those lovely churros! Nice to hear from you Jules!

  • Happy early Cinco de Mayo! This is SUCH an amazing idea, no joke. I LOVED the Disneyland churros that were sold at those little carts with the ice creams as well, but they were just SO sugary and fattening. The almond flour and banana/applesauce will lend such a perfect texture!

    • Thanks Cassie! Ah yes, disneyland churro’s I remember those well! Yes, the almond flour makes them dense but also kind of light at the same time as odd as that is! They are delicious anyways!

    • Haha yes! I totally remember those! I still plan to have a greasy deep fried churro when I’m in Spain next week but one will definitely be enough!! …Maybe even just a half 😉

    • Thanks Deborah! They are definitely worth making, I think I’ll be making another batch very soon!!