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Cinnamon Roll Muffins

RatingDifficultyBeginner

These Low Carb Cinnamon Roll Muffins are a super tasty treat for anyone following a keto, paleo and vegan lifestyle. These super fluffy and moist muffins are made with almond flour and have no eggs and butter making them gluten-free, grain-free, dairy-free and sugar-free.

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Low Carb Cinnamon Roll Muffins
Yields20 Servings
Prep Time5 minsCook Time15 minsTotal Time20 mins
 ½ cup Almond Flour
 2 scoops of Vanilla Protein Powder (32-34 grams per scoop)
 1 tsp Baking Powder
 ½ cup Nut or Seed Butter of choice - Almond Butter, Peanut Butter, Sunflower Seed Butter, etc
 ½ cup Pumpkin Puree
 ½ cup Coconut Oil
For the Glaze
 ¼ cup Coconut Butter
 ¼ cup Milk of choice
 1 tbsp Granulated Sweetener of choice (Erythritol or Stevia for example)
 2 tsp Lemon Juice
1

Preheat the oven to 350 Fahrenheit and line a 12-count muffin tin with muffin liners and set aside. This can also be made using a mini muffin tin.

2

In a large mixing bowl, combine your dry ingredients and mix well. Add your wet ingredients and mix until fully incorporated.

3

Evenly distribute the cinnamon roll muffin batter evenly amongst the muffin liners. Bake for 10-15 minutes, checking around the 10 minute mark by inserting a skewer in the center and seeing if it comes out clean. If it does, muffins are done. Allow to cool in pan for 5 minutes, before transferring to a wire rack to cool completely.

4

Once cooled, prepare your cinnamon roll glaze by combining all ingredients and mixing until combined. Drizzle over the muffin tops and allow to firm up.

Notes:
5

Low Carb Cinnamon Roll Muffins are best kept refrigerated for optimum freshness. They can also be kept at room temperature, in a covered container however they must be eaten within 2 days. To freeze muffins, wrap each serving individually.

Ingredients

 ½ cup Almond Flour
 2 scoops of Vanilla Protein Powder (32-34 grams per scoop)
 1 tsp Baking Powder
 ½ cup Nut or Seed Butter of choice - Almond Butter, Peanut Butter, Sunflower Seed Butter, etc
 ½ cup Pumpkin Puree
 ½ cup Coconut Oil
For the Glaze
 ¼ cup Coconut Butter
 ¼ cup Milk of choice
 1 tbsp Granulated Sweetener of choice (Erythritol or Stevia for example)
 2 tsp Lemon Juice

Directions

1

Preheat the oven to 350 Fahrenheit and line a 12-count muffin tin with muffin liners and set aside. This can also be made using a mini muffin tin.

2

In a large mixing bowl, combine your dry ingredients and mix well. Add your wet ingredients and mix until fully incorporated.

3

Evenly distribute the cinnamon roll muffin batter evenly amongst the muffin liners. Bake for 10-15 minutes, checking around the 10 minute mark by inserting a skewer in the center and seeing if it comes out clean. If it does, muffins are done. Allow to cool in pan for 5 minutes, before transferring to a wire rack to cool completely.

4

Once cooled, prepare your cinnamon roll glaze by combining all ingredients and mixing until combined. Drizzle over the muffin tops and allow to firm up.

Notes:
5

Low Carb Cinnamon Roll Muffins are best kept refrigerated for optimum freshness. They can also be kept at room temperature, in a covered container however they must be eaten within 2 days. To freeze muffins, wrap each serving individually.

Cinnamon Roll Muffins

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