Imagine sinking your teeth into a warm, gooey cinnamon roll muffin that's not only incredibly delicious but also completely grain-free and sugar-free! These magical muffins are about to revolutionize your breakfast and snack game, proving that healthy eating doesn't mean sacrificing flavor. Perfect for keto lovers, low-carb enthusiasts, and anyone looking to indulge without the guilt, these cinnamon roll muffins are a game-changing recipe that will make your taste buds dance with joy!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 cups almond flour
- 1/2 cup erythritol
- 1 tablespoon cinnamon
- 1 teaspoon baking powder
- 3 large eggs
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with silicone or paper muffin liners. Lightly grease the liners with coconut oil or cooking spray to prevent sticking.
- In a large mixing bowl, combine the almond flour, erythritol, cinnamon, and baking powder. Whisk these dry ingredients together until they are well blended and free of any lumps.
- In a separate medium bowl, crack the eggs and whisk them until they are light and slightly frothy. Add the unsweetened applesauce and vanilla extract to the eggs, mixing thoroughly to combine.
- Pour the wet ingredient mixture into the dry ingredients. Stir gently but thoroughly with a spatula or wooden spoon until a smooth, consistent batter forms. Be careful not to overmix, which can make the muffins dense.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Use a spoon or ice cream scoop for even distribution.
- Optional: Sprinkle additional cinnamon on top of each muffin for extra flavor and visual appeal.
- Place the muffin tin in the preheated oven and bake for 18-22 minutes. The muffins are done when a toothpick inserted into the center comes out clean and the tops are golden brown.
- Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
- For best texture and flavor, serve the muffins at room temperature. They can be stored in an airtight container in the refrigerator for up to 5 days.
Tips
- Ingredient Temperature Matters: Ensure your eggs are at room temperature for the best mixing and texture.
- Don't Overmix: Stir the batter just until combined to keep the muffins light and fluffy. Overmixing can lead to dense, tough muffins.
- Check for Freshness: Make sure your almond flour and baking powder are fresh for the best rise and flavor.
- Customize Your Topping: For extra indulgence, try a simple cream cheese glaze or sprinkle some chopped nuts on top.
- Storage Hack: These muffins freeze beautifully! Store in an airtight container for up to a month and reheat for a quick, delicious treat.
- Moisture is Key: The unsweetened applesauce helps keep the muffins moist, so don't skip this ingredient.
- Even Baking: Use an ice cream scoop to distribute batter evenly and ensure uniform cooking.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 6g
Protein: 6g
Fat: 14g
Saturated Fat: g
Cholesterol: 55mg
