Here’s a spin-off recipe from my Basic Gluten Free Muffins. These muffins have cinnamon added to the batter plus a cinnamon crumb topping. They’re absolutely delicious and really not hard to make. Like my basic muffins, they’re sweetened with dates and have little added oil, yet they’re moist and delicious. The crumb topping does have a little brown sugar in it, but very little compared to the usual fare. FYI…The GF flour blend used in developing this recipe was a mixture of equal parts of millet flour, brown rice flour and white rice flour. No xanthan gum was added to the mixture, nor the recipe. It truly isn’t needed. (ALL of my gluten free recipes will be developed without xanthan gum as it gives me wicked headaches!)

Please DO give these a try and let me know how they work for you. To download the full recipe, visit my website at HandMadeInIowa.com. See below to watch my video on how to make the muffins. Enjoy! Judi