Cinnamon Roll Muffin Recipe

Prep time

10 minutes

Cook time

25 to 30 minutes

Servings

8 muffins

This recipe title probably makes you think of sinful delights from the shopping mall or Sunday mornings spent at the breakfast table with family, but it’s actually a keto-friendly meal! Gather your favorite healthy baking ingredients like NOW Real Food® Organic Liquid Monk Fruit and Organic Erythritol to prepare this indulgent and pleasurable meal that’s good for breakfast or lunch on-the-go all week long or even on the weekends. Recipe brought to you by our friends at Meal Prep on Fleek.

Ingredients

1¾ cup Almond Flour, Raw

1 tablespoon Coconut Flour, Organic

1 tablespoon baking powder

4 large eggs

5.3 ounces dairy free yogurt

2 tablespoons Virgin Coconut Cooking Oil, Organic

1 teaspoon pure vanilla extract

¼ to ½ teaspoon Monk Fruit Liquid, Organic

2 tablespoons ground cinnamon

4 teaspoons Erythritol, Organic

Directions

Preheat oven to 350 degrees.
Spray 8 muffin cups with non-stick spray (coat very well) or coat with coconut oil. Alternatively, you can use a non-stick muffin pan.
In a bowl, whisk together dry ingredients: almond flour, coconut flour, and baking powder.
In a second bowl, whisk together wet ingredients: eggs, dairy-free yogurt, vanilla extract, and liquid monk fruit.
Combine your wet and dry ingredients in a bowl. Mix until just combined. DO NOT over mix or the muffins will be too dense.
Allow mixture to sit while you create the cinnamon and sugar mixture.
Mix together cinnamon and erythritol in a small bowl.
Evenly divide half of the batter into each of the 8 muffin molds.
Sprinkle the batter with cinnamon and sugar filling (save some for the tops, if desired).
Divide the remaining batter on top of the cinnamon and sugar layer.
Place in the pre-heated oven and bake for 25-30 minutes or until a toothpick comes out clean.
Allow muffins to cool before removing them from the pan.
Meal prep with optional ingredients or enjoy right away with a big pat of ghee!