Advanced & Core Plan
Makes about 36 mini muffins or 8-10 large muffins
I have been trying for quite some time to come up with a cinnamon roll recipe but have not been able to replicate that go-to comfort food. I decided to abandon the “roll” idea and opted for a muffin instead. These hit the mark for sure. I like these straight up but you could also frost them with a healthified cream cheese frosting. They are great for breakfast, snack or dessert.
1/2 cup of plain amasai or organic plain yogurt
1/4 cup of erythritol (like Swerve) or stevia to taste
2 organic eggs
2 1/2 cups of almond flour
1/4 teaspoon of sea salt
1/2 teaspoon of baking soda
2 tablespoons of ground cinnamon
4 tablespoons of erythritol (like Swerve), xylitol or stevia to taste
2 tablespoons of organic unsalted butter or coconut butter, melted
OPTIONAL FROSTING: organic cream cheese mixed with stevia and vanilla to taste – spread on top or use as a dip (add some coconut milk to thin)
Preheat oven to 310 degrees F.
Combine all the wet ingredients into a bowl and blend well with a spoon. Add the dry ingredients and blend well with a spoon. Blend all the topping ingredients using a fork.
Place cupcake liners in a muffin pan and fill the liners 2/3 with batter.
Add small crumble of topping for mini muffins or about a tablespoon of topping for large muffins on top of the batter.
Use toothpick or skewer to mix some of the topping into the batter (or just leave it on top).
Bake for 20-25 minutes or until a toothpick placed in the center of a muffin comes out clean and the tops are starting to brown.