Low-Sugar Cinnamon Bun Muffins

Ingredients

Muffins

• 1 1/2 cups almond flour

• 1/3 cup flax seed meal

• 2 tablespoons finely shredded coconut

• 1 teaspoon baking powder

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon kosher salt

• 2 1/2 teaspoons ground cinnamon

• 1/2 cup coconut oil, melted

• 1/2 cup confectioners’ erythritol sweetener

• 5 large eggs

• 1/2 cup half-and-half

• 1 teaspoon vanilla extract

• 1/4 cup walnuts, coarsely chopped

• 1 tablespoon granulated erythritol sweetener

Cream Cheese Icing

• 2 ounces cream cheese

• 2 tablespoons heavy cream

• 2 teaspoons confectioners’ erythritol sweetener

Directions

1. Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.

2. In a bowl, whisk together almond flour, flax seed meal, shredded coconut, baking powder, nutmeg, salt, and 1 1/2 teaspoons cinnamon.

3. In another bowl, whisk melted coconut oil with confectioners’ erythritol sweetener.

4. Add the eggs one at a time and whisk well after each addition.

5. Mix in the half-and-half and vanilla extract.

6. Add the dry ingredients to the wet mixture and whisk until well combined.

7. Divide the batter evenly into the muffin liners.

8. In a small bowl, mix walnuts, granulated erythritol sweetener, and the remaining 1 teaspoon cinnamon. Sprinkle this mixture over the muffins.

9. Bake for 25–30 minutes until a toothpick inserted in the center comes out clean.

10. Let the muffins cool completely on a wire rack.

11. For the icing, whisk cream cheese, heavy cream, and confectioners’ erythritol sweetener in a small bowl until smooth.

12. Drizzle the icing over the cooled muffins before serving.