Description
Enjoy the comforting flavors of a classic cinnamon bun in a healthier muffin form with these low-sugar, gluten-free treats. Perfect for quick breakfasts or guilt-free snacks.
Ingredients
Scale
- 1½ cups almond flour
- ⅓ cup flax seed meal
- 2 tablespoons toasted finely shredded coconut
- 1 teaspoon baking powder
- ¼ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
- 2½ teaspoons ground cinnamon
- ½ cup coconut oil, melted
- ½ cup confectioners’ erythritol sweetener
- 5 large eggs, at room temperature
- ½ cup half-and-half, at room temperature
- 1 teaspoon pure vanilla extract
- ¼ cup walnuts, coarsely chopped
- 1 tablespoon granulated erythritol sweetener
- 2 ounces cream cheese, at room temperature
- 2 tablespoons heavy cream
- 2 teaspoons confectioners’ erythritol sweetener
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray with cooking spray.
- In a large bowl, whisk together the almond flour, flaxseed meal, shredded coconut, baking powder, nutmeg, salt, and 2 teaspoons of cinnamon.
- In a medium bowl, whisk together the melted coconut oil and confectioners’ erythritol until smooth. Add eggs, whisking well after each addition.
- Stir in the half-and-half and vanilla extract until combined.
- Combine wet ingredients with dry ingredients, stirring gently until just combined.
- Mix remaining ½ teaspoon cinnamon with granulated erythritol sweetener and chopped walnuts in a small bowl.
- Fill each muffin cup halfway with batter. Sprinkle some of the cinnamon-walnut mixture over each, top with remaining batter, then sprinkle rest of the mixture on top.
- Use a toothpick or knife to swirl the batter in each cup for a cinnamon bun effect.
- Bake for 20-25 minutes or until a toothpick comes out clean and tops are golden brown.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool.
- While muffins cool, beat cream cheese in a bowl until smooth. Add heavy cream and confectioners’ erythritol, and beat until combined and fluffy.
- Once muffins are cool, drizzle or spread icing over each muffin.
Notes
- Room temperature ingredients ensure the best texture for these muffins.
- For dairy-free options, substitute half-and-half with coconut cream and use dairy-free cream cheese.
- If the icing is too thick, thin with a few drops of heavy cream; if too thin, thicken with more erythritol.
- These muffins freeze well; consider freezing without icing and applying it fresh after reheating.
- Prep Time: 10
- Cook Time: 25
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 235
- Sugar: 1
- Sodium: 0
- Fat: 21
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 3
- Protein: 6
- Cholesterol: 0
Keywords: low sugar muffins, gluten free cinnamon bun muffins, healthy breakfast muffins, low carb muffins, keto cinnamon muffins