Low Carb Cinnamon Bun Muffins

Name: Low Carb Cinnamon Bun Muffins
Cook time: 20 min
Total time: 20 min
Yield: 10 servings
Cuisine: American
Ingredients: 1/2 cup almond flour; 2 scoop vanilla protein powder 32-34 grams per scoop; 1 tbsp – 15ml cinnamon; 1/2 cup nuts or seed; 1/4 cup butter spread, you can also use edible seed butter, etc.; 1/2 cup pumpkin puree, unripe apple, mashed banana or mashed sweet potato; 1/2 cup copra oil; 1/4 cup For Coconut Glaze:; 1/4 cup butter; 2 tbsp – 30ml milk Kadu; juice

Heat the oven to 350 ° F / 180 ° C and line the 12 muffin tins with muffin liners and keep aside.

Cook20 min
Total20 min
Serves10
LevelEasy

Afternoon snack Gluten-Free High-Protein Low-Carb Vegetarian American

Ingredients

1/2 cup almond flour
2 scoop vanilla protein powder 32-34 grams per scoop
1 tbsp – 15ml cinnamon
1/2 cup nuts or seed
1/4 cup butter spread, you can also use edible seed butter, etc.
1/2 cup pumpkin puree, unripe apple, mashed banana or mashed sweet potato
1/2 cup copra oil
1/4 cup For Coconut Glaze:
1/4 cup butter
2 tbsp – 30ml milk Kadu
juice

Method

Heat the oven to 350 ° F / 180 ° C and line the 12 muffin tins with muffin liners and keep aside.
In a large bowl, mix your dry ingredients and mix well. Add your wet ingredients and mix until fully incorporated.
Evenly distribute the cinnamon bun muffin batter between the muffin liners. Bake for 10-15 minutes, put a skewer inside the center, check the 10-minute mark and see if it is clean. If this happens, the muffin is done. Allow chill it in the pan for five minutes, before transferring to a wire rack to cool completely.
Once cooled, mix all the ingredients and mix the mixture until your cinnamon bun glaze is ready. Drizzle the muffin tops.