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 

Giveaway for (6) packs of See-Through Sticky Notes 

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 :)

Low Carb Spiced Pumpkin Bread

I know I have been MIA for a little while. I really am sorry about that. But if you follow me on facebook you know that I have been trying to loose that last bit of pregnancy weight by following the South Beach Diet.  I am super happy to say that it is working awesome, the last few pounds are falling off and I am having a blast "shopping" in my attic for clothing I haven't been able to wear in a long time.  The only downside, is that I have not been very creative in the kitchen.  My mom leant me a few South Beach cookbooks and the blog Kalyn's Kitchen have both been wonderful with keeping the diet exciting, food wise (as much as you can be without eating very many-if any carbs).  But since I was trying to follow the diet as perfectly as possible in Phase One, I didn't feel confidant creating my own recipes.

Now that I am in Phase Two, I am allowed to start incorporating "good carbs" back into my diet.  Knowing my love of sweets and bakery, you can't be all that surprised to hear I was dying to find some "acceptable" baked goods.  Combine that with the wonderful cooler weather we have been having here in Ohio- beautifully sunny and breezy mid 70's. Heaven.  So of course pumpkin comes to mind.  It is super high on the healthy scale and so, so delicious.  I just knew that I could find a low carb pumpkin bread recipe to satisfy my cravings.  This recipe from the online low carb magazine, The Low Carb Luxury is so, so wonderful!!!!  I have found that sometimes low carb bread can have a strange, rubbery consistency that I find rather off-putting.  This recipe isn't like that AT ALL.  If you weren't told this quick bread was low carb you would have no idea.  The whole family loves it, and I will be making it again and again.  I mean, for only 3.8 grams of carbs per slice, you can't beat it!  Oh how I love guilt-free bakery.  This recipe was 100% worth sharing.

Now this recipe uses some unique flours, which is what makes it low carb.  Almond Flour/Meal is simply just very, very finely ground almonds!  You can make it yourself by grinding raw or blanched almonds in your food processor at home, but I decided to save some time and just buy it premade.  I found Bob's Red Mill brand and really loved it.  I found it at Marc's (if you are local to Cleveland, OH area) and I also have seen it at our Super Wal-Mart.  If you have been making those yummy Sandwich Thin Buns, then you are familiar with the Vital Wheat Gluten Flour and the Wheat Bran.  Yay for another place to use them!  Go on out, stock your pantry and most importantly- have fun playing with some new ingredients!

Low Carb Spiced Pumpkin Bread

1 (15 ounce) can pumpkin puree
4 eggs
1 cup canola oil
1/2 cup water
2 cups Splenda
1 1/2 cups Vital Wheat Gluten flour
1/4 cup whey protein powder (I used vanilla flavored because that is what I had on hand)
3/4 cup almond flour
1 cup oat flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Wheat Bran (or whole wheat flour) for dusting pan

Preheat oven to 350°F.

Spray bread pans with nonstick cooking spray. Sprinkle wheat bran into the pans and tap around to "flour" the pans. This will prevent sticking. Whole wheat or all purpose flour can also be used, but the wheat bran packs in extra healthy goodness.

Using a wire wisk or a hand mixer beat eggs. Add the water, oil, and pumpkin and beat until well combined. Sift together all flours, baking soda, salt and spices in a separate bowl. Add Splenda to pumpkin mixture and mix very well. Add the pumpkin mixture to the flour mixture and blend until wet and fully combined.

Pour into greased and wheat bran (or whole wheat) floured pans and bake for about 40-50 minutes. If you bake in the small loaf pans, be sure to keep an eye on them.  They will bake faster then the large loaves.  Breads are done when toothpick inserted in center comes out clean.

Makes (2) 8.5" loaves or (4) 5.75x3" loaves- slice into 12 slices per loaf.
Each large loaf contains 46 grams of carbs — 3.8 carbs per slice. (or you can have two small slices for the same amount)