Low-Sugar Cinnamon Bun Muffins

Ingredients

Muffin Batter

• 1 ½ cups almond flour
• ⅓ cup flaxseed meal
• 2 tablespoons finely shredded coconut
• 1 teaspoon baking powder
• ¼ teaspoon ground nutmeg
• ¼ teaspoon kosher salt
• 2 ½ teaspoons ground cinnamon
• ½ cup coconut oil, melted
• ½ cup powdered erythritol sweetener
• 5 large eggs
• ½ cup half-and-half cream
• 1 teaspoon vanilla extract
• ¼ cup roughly chopped walnuts

Topping

• 1 tablespoon granulated erythritol

Cream Cheese Icing

• 2 ounces cream cheese
• 2 tablespoons heavy cream
• 2 teaspoons powdered erythritol sweetener

Instructions

1. Heat the oven to 350°F (175°C). Place paper liners in a 12-cup muffin pan.
2. In a medium bowl, combine almond flour, flaxseed meal, shredded coconut, baking powder, nutmeg, salt, and 1½ teaspoons cinnamon. Mix well.
3. In another bowl, whisk together the melted coconut oil and powdered erythritol until smooth.
4. Add the eggs one by one, whisking well after each addition.
5. Stir in the half-and-half and vanilla extract.
6. Gradually mix the dry ingredients into the wet mixture. Stir until a smooth batter forms.
7. Pour the batter evenly into the prepared muffin liners.
8. In a small bowl, combine chopped walnuts, granulated erythritol, and the remaining cinnamon. Sprinkle this topping over each muffin.
9. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
10. Allow the muffins to cool completely on a wire rack.
11. For the icing, whisk together cream cheese, heavy cream, and powdered erythritol until creamy and smooth.
12. Drizzle the cream cheese icing over the cooled muffins and serve.