Cinnamon Roll Muffins with Icing
Ingredients
Muffins
- 2 eggs
- 1 cup almond flour
- 3 tbsp maple syrup
- 1/2 tsp vanilla
- 1 1/2 tsp cinnamon
- 1 tsp baking powder
- 1 tbsp nut butter
- Optional: collagen or vanilla protein
Cinnamon sugar mixture
- 1/4 cup coconut sugar
- 1 tbsp ghee (melted)
- 1 tsp cinnamon
Icing
- 1 tbsp coconut butter
- 1 tbsp maple syrup
Preparation
Preheat oven to 350F.
In a bowl, whisk the eggs then add in the rest of the muffin ingredients.
Line a muffin pan with muffin liners.
Add batter about 1/3-1/2 of the way up in the cups.
In a small bowl, mix together the cinnamon sugar ingredients.
Add the cinnamon sugar mixture to the muffin batter.
Top with the remaining batter.
Bake for 20 minutes.
For the icing, combine 1 tablespoon coconut butter and 1 tablespoon maple syrup.
Melt the icing mixture for 30 seconds, stir, and spread it on top of the muffins using a knife or by swirling.
Tips
Store the muffins on the counter for up to 3 days or in the fridge for 4-5 days.
This recipe makes 6 muffins.
