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You are here: Home / Breakfast & Brunch / Low-Carb Cinnamon Muffins (Gluten-Free)

Low-Carb Cinnamon Muffins (Gluten-Free)

March 2, 2019
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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.

Cinnamon Muffins (Gluten-Free) THM-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

(Some links in this post may be my affiliate links which means I earn a percentage, at no cost to you, when you purchase. See my disclosure policy here.)

Cinnamon Muffins (Gluten-Free) THM-SPreheat 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.

Cinnamon Muffins (Gluten-Free) THM-S

Trim Healthy Mamas these muffins are an “S”.

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Cinnamon Muffins

Low-Carb Cinnamon Muffins (Gluten-Free)

  • Author: MamaShire
  • Yield: 12 muffins 1x
  • Category: Breads
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Description

A low-carb comfort food filled with cinnamon goodness!


Ingredients

Scale

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

  1. Preheat oven to 375°. Grease a 12 cup muffin pan with cooking spray or line with paper cups.
  2. 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.
  3. Fill muffin cups 3/4 full.
  4. 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.
  5. 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.

Did you make this recipe?

Tag @mamashire on Instagram and hashtag it #mamashire

This recipe was adapted from Cinnamon Bun Muffins at Elana’s Pantry.

Want to remember this? Save this pin Low-Carb Cinnamon Muffins to your favorite Pinterest Board!

Low-carb cinnamon muffins

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Filed Under: Breads & Muffins, Breakfast & Brunch, Keto, Trim Healthy Mama S Tagged With: almond flour, bread, dairy-free, gluten-free, muffins, sugar-free, Trim Healthy Mama, Trim Healthy Mama S

Reader Interactions

Comments

  1. Sarah Mae

    September 20, 2015 at 7:49 pm

    LOVING your new website. LOVE LOVE LOVE!

    Miss you!!!!!

    Reply
    • Mama

      September 21, 2015 at 9:14 am

      Thanks, Sarah! Miss you, too! We have a great designer. 😉

      Reply
  2. Sandy Holmes

    November 23, 2017 at 1:31 pm

    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

    Reply
    • MamaShire

      November 29, 2017 at 10:46 am

      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.

      Reply
  3. Lou

    April 02, 2018 at 7:19 am

    I love cinnamony things 🙂

    Reply
  4. Ann Rittinger

    May 18, 2018 at 5:09 pm

    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?

    Reply
    • MamaShire

      May 19, 2018 at 5:18 pm

      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.

      Reply

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