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
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.
Preheat your oven to 375F,
In a large bowl, add in your dry ingredients and whisk until the dry ingredients are fully combined,
Create a well in the center of the dry ingredients and add your wet ingredients to the dry,
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),
Grease your muffin pan (Tip: Even if you are using muffin liners, be sure to grease the muffin liners so they come off easily),
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,
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),
Bake for 16-18 minutes. ENJOY!
Storage: store in an airtight container in the fridge for 5-7 days.