These were born out of trying to come up with a healthy cinnamon roll recipe, abandoning the “roll” idea and opting for a muffin instead. These hit the mark for sure. You can also frost them with a healthified cream cheese frosting. They are great for breakfast, snack or dessert.
- ½ cup plain amasai (or organic plain yogurt)
- ¼ cup erythritol to taste
- 2 organic eggs
- 2 ½ cup almond flour
- ¼ tsp sea salt
- ½ tsp baking soda
- 2 tbsp ground cinnamon
- 4 tbsp erythritol to taste
- 2 tbsp organic unsalted butter melted (or coconut butter)
- ½ cup organic cream cheese
- stevia to taste
- vanilla to taste
- coconut milk to thin, to taste
Preheat oven to 310° F.
Combine all the wet ingredients into a bowl and blend well with a spoon.
Add the dry ingredients to the wet and blend well with a spoon.
Blend all the topping ingredients using a fork in a separate bowl.
Place cupcake liners in a muffin pan and fill the liners ⅔ with batter.
Add small crumble of topping for mini muffins or about a tablespoon of topping for large muffins on top of the batter.
Use toothpick or skewer to mix some of the topping into the batter (or just leave it on top).
Bake for 20-25 minutes or until a toothpick placed in the center of a muffin comes out clean and the tops are starting to brown.