These low-carb cinnamon muffins are the perfect comfort food for breakfast or a snack. Dairy-free, sugar-free, gluten-free, Trim Healthy Mama-S.
Baking these wonderful gluten-free cinnamon muffins will send the most wonderful aroma through your home. Your family will be drawn into the kitchen hoping to get one as soon as they come out of the oven.
With the cinnamon topping all melty and spread through the muffin they are the perfect comfort food. They’re excellent for breakfast or a snack.
Let’s Make Low-Carb Cinnamon Muffins
Contents of This Post
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Preheat oven to 375°. Grease a 12 cup muffin pan with cooking spray or line with paper cups.
Using a whisk combine the almond flour, coconut flour, erythritol, baking powder and sea salt in a medium mixing bowl.
In a large mixing bowl, whisk the eggs, coconut oil, and vanilla extract. Blend the flour mixture into the egg mixture and mix thoroughly.
Fill muffin cups 3/4 full.
Mix the cinnamon topping ingredients together and drop by teaspoonful into the top of each muffin. Use a knife or skewer to swirl the cinnamon into the top and middle of the muffins.
Bake muffins for 15-20 minutes, or until golden brown. Let muffins stand in pan for 5 minutes and then remove to a wire rack to cool. If baked in paper cups remove from pan immediately to cool.
Trim Healthy Mamas these muffins are an “S”.
PrintLow-Carb Cinnamon Muffins (Gluten-Free)
A low-carb comfort food filled with cinnamon goodness!
- Yield: 12 muffins
- Category: Breads
Ingredients
2 cups blanched almond flour
1/4 cup coconut flour
1/2 cup non-GMO erythritol
1/2 teaspoon Now Better Stevia
1 teaspoon aluminum-free baking powder
1/2 teaspoon sea salt
6 large eggs
1/2 cup coconut oil, melted
2 tablespoons vanilla extract
Cinnamon Topping:
1/4 cup non-GMO erythritol
1/4 teaspoon Now Better Stevia
2 tablespoons cinnamon
2 tablespoons coconut oil, melted
Instructions
- Preheat oven to 375°. Grease a 12 cup muffin pan with cooking spray or line with paper cups.
- Using a whisk combine the almond flour, coconut flour, xylitol, baking powder and sea salt in a medium mixing bowl. In a large mixing bowl, whisk the eggs, coconut oil, and vanilla extract. Blend the flour mixture into the egg mixture and mix thoroughly.
- Fill muffin cups 3/4 full.
- Mix the cinnamon topping ingredients together and drop by teaspoonful into the top of each muffin. Use a knife or skewer to swirl the cinnamon into the top and middle of the muffins.
- Bake muffins for 15-20 minutes, or until golden brown. Let muffins stand in pan for 5 minutes and then remove to a wire rack to cool. If baked in paper cups remove from pan immediately to cool.
This recipe was adapted from Cinnamon Bun Muffins at Elana’s Pantry.
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Thanks, Sarah! Miss you, too! We have a great designer. 😉
Hello MamaShire,
You mention using 6 eggs in this recipe. I assumed that eggs were in the dairy category. Am I incorrect? Also, did you use erythritol or xylitol in the recipe?thanks, Sandy
Hi Sandy,
Even though eggs are sold in the dairy department in stores they are not actually dairy. Also, when I originally posted this recipe I used xylitol, but I cannot tolerate xylitol any longer so I’m using erythritol, stevia or monk fruit as my go to sweeteners.
I love cinnamony things 🙂
I just found your web page and your recipes look wonderful! I can’t wait to try them.
One question – Which one of the THM Stevia products compare to the Now Better Stevia?
The THM Stevia extract, but I would suggest using a smaller amount when using the THM Stevia. It seems to have a stronger flavor and is sweeter.