Saturday, October 22, 2011

Cinnamon Bun Muffins (Gluten Free, Low Carb)

I have been getting lots of requests for more Special Diet recipes (low carb, gluten free, vegan, etc.)  So this one is for you!  This recipe is low carb and gluten free due to the use of the almond meal.  The use of honey or maple syrup makes it low on the glycemic index as well, meaning that your body will break it down faster instead of storing the sugars like when using granulated white sugar does. 

But most importantly, they are SO, SO yummy!  These muffins have tons of cinnamon, making your home smell like heaven while baking.  The almond meal gives a nice nutty flavor that blends everything together beautifully.  Even if you aren't concerned about any special diets, you would still fully enjoy these muffins. Our whole family just loved them.  Thank you Comfy Belly for introducing us to this great recipe!

Cinnamon Bun Muffins (Gluten Free, Low Carb)
recipe courtesy Comfy Belly

1/2 cup of yogurt
1/4 cup of honey (or maple syrup)
2 eggs
2 1/2 cups of blanched almond flour
1/4 teaspoon of sea salt
1/2 teaspoon of baking soda

Cinnamon Topping Ingredients 
2 tablespoons of ground cinnamon
4 tablespoons of honey (or maple syrup)
2 tablespoons of unsalted butter, melted (ghee or coconut butter will work too)
1/4 cup of chopped walnuts (optional; or other nut)

Preheat oven to 310 degrees F.

Combine all the wet muffin ingredients into a bowl and blend well with a spoon. Add the dry muffin ingredients and blend well with a spoon. Place cupcake liners in a baking pan, and fill the liners halfway with batter.

Blend all the topping ingredients well. Add about a tablespoon of topping to the center of each muffin. Now put another scoop of batter on top of each muffin until the batter just about reaches the top. Add nuts now if your adding them to the top of the muffin. Evenly distribute the remaining topping over the top of each muffin. Optionally, use a toothpick to poke at the top of each muffin to allow some topping to drip into the batter.

Bake for about 25 minutes, or until a toothpick placed in the center of a muffin comes out clean and the tops are starting to brown. Cool and enjoy!

Store for a few days covered, or in the refrigerator for 2 weeks.

Don't forget to enter my 
by Avery Office Supplies for one lucky winner!  

click on the link to make your entry and to read all the details for this great prize!

I linked up on Sweets For a Saturday #43. Come find some other delicious sweet things :)

1 comment:

  1. I can't wait to try these! I have been low carb, whole foods for a long time now but have decided to take the plunge to make the entire family wheat/gluten-free. My kids are going to love these! Thank you!



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