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  • thewellnessforlife

Low Carb Cinnamon Roll Muffins with Glaze



  • 1 Cup almond flour

  • 1/3 Cup coconut flour

  • 1/3 Cup monkfruit sweetener (the granular type)

  • 1 Cup (4 scoops) of vanilla protein powder of choice

  • 1 tsp baking powder

  • 1 tbs cinnamon

  • 4 Eggs

  • 1/2 Cup almond milk

  • 2 tbs coconut oil

  • 1 tsp vanilla extract

  • Cinnamon Filling: 3 tbs monkfruit sweetener, 1 tbs cinnamon, and 1 tbs coconut oil

  • Frosting: 1 Cup powdered monkfruit, 2-3 tbs nut milk, and 1 tsp vanilla extract.


  1. Preheat your oven to 375F,

  2. In a large bowl, add in your dry ingredients and whisk until the dry ingredients are fully combined,

  3. Create a well in the center of the dry ingredients and add your wet ingredients to the dry,

  4. Mix until the batter is fully incorporated (Tip: the batter will not be completely smooth, try to avoid over mixing and just mix well enough so the batter is evenly combined),

  5. Grease your muffin pan (Tip: Even if you are using muffin liners, be sure to grease the muffin liners so they come off easily),

  6. Use a spoon or iced cream scoop to drop even portions of the batter into your muffin pan, filling each muffin about 3/4 of the way up,

  7. Using a spoon, drop a heaping teaspoon of cinnamon filling mixture on each muffin and then use a spoon or straw to swirl the filling into the batter (dont over mix, you want chunks of cinnamon),

  8. Bake for 16-18 minutes. ENJOY!

Storage: store in an airtight container in the fridge for 5-7 days.


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