Whether you’re chilling on the couch or prepping for brunch, you gotta head to the kitchen to make these gluten-free cinnamon munchkins right now! They’re a cross between a doughnut and a muffin, so fluffy and moist you won’t believe it! 


  • 1 cup all-purpose gluten-free flour
  • ½ cup coconut sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1½ teaspoons baking powder
  • 1 egg
  • ¾ cup nondairy milk
  • ¼ cup oil (I use coconut/avocado oil)

 Crumb topping:

  • ¼ cup walnuts
  • 2 tablespoons coconut sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon oil


  1. In a bowl, whisk together the egg, oil, milk, vanilla extract, and sugar.
  2. In a separate bowl, combine the flour and baking powder.
  3. Gently fold in the dry ingredients with the wet ingredients until a batter forms.
  4. Scoop 2 tablespoons of batter into a greased mini muffin tray.
  5. In a food processor, blend the crumb topping ingredients until it looks like wet sand. Sprinkle 1 teaspoon of crumb topping over each muffin.

Bake at 375° for 12-14 minutes until a toothpick slides in and out clean. Allow to cool for at least 5 minutes before handling.


Naomi Hazan is a self-taught chef based in New York. She’s been in love with food for as long as she can remember and credits that mostly to her strong Middle Eastern roots and family. Naomi started cooking at the age of 12 for family, holidays, and small get-togethers among her friends. Today, she caters for all types of affairs, from intimate sheva brachos to events for hundreds of people. Naomi always had a strong belief that good food is one of the best ways to bring people together - after all, some of the best times are shared over a great meal. Naomi can be reached at This email address is being protected from spambots. You need JavaScript enabled to view it.