Cinnamon Bun Muffins Glutengrain Free Recipes
GLUTEN FREE CINNAMON BUN MUFFINS
Here's a gluten free Cinnamon Bun Muffin recipe. I hope you all enjoy it during the holidays. Stay tuned for my Creamy Cream Cheese Frosting recipe later this week! http://www.elanaspantry.com/cinnamon-bun-muffins/
Provided by Elanas Pantry
Categories Quick Breads
Time 18m
Yield 1 batch, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cinnamon Topping.
- 1. To make cinnamon topping, combine agave, cinnamon and oil in a small bowl.
- 2. Set mixture aside.
- Muffin Mixture.
- 1. Combine almond flour, coconut flour, baking soda and salt in a medium bowl.
- 2. In a large bowl blend together oil, agave, eggs and vanilla.
- 3. Blend dry ingredients into wet and scoop a scant ¼ cup at a time into lined muffin cups.
- 4. Spoon topping onto muffins.
- 5. Bake muffins for 8-12 minutes at 350°.
- 6. Cool muffins for 2 hours then frost with Creamy Cream Cheese Frosting (stay tuned for this recipe later this week!).
LOW-SUGAR CINNAMON BUN MUFFINS
Get the same sticky, gooey goodness of a cinnamon bun but with only 16 grams of carbohydrates and 2 grams of sugar per bun. Ideal for anyone tracking their sugar intake.
Provided by Food Network Kitchen
Time 1h30m
Yield 12 muffins
Number Of Ingredients 17
Steps:
- For the muffins: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
- Whisk together the almond flour, flax seed meal, coconut, baking powder, nutmeg, salt and 1 1/2 teaspoons of the cinnamon in a medium bowl.
- Whisk together the coconut oil and confectioners' erythritol sweetener in a separate large bowl. Add the eggs one at a time, whisking to combine. Whisk in the half-and-half and vanilla. Add the dry ingredient mixture to the wet and whisk until well combined (the batter will be very runny).
- Using a measuring cup or cookie scoop, divide the batter among the paper liners (they each should be slightly more than three-quarters full). Stir together the walnuts, granulated erythritol sweetener and remaining 1 teaspoon cinnamon in a small bowl. Sprinkle the mixture over the batter in the paper liners.
- Bake until a toothpick comes out clean when inserted in the middle of a muffin, 25 to 30 minutes. Let cool slightly, then remove the muffins to a wire rack fitted inside a baking sheet to cool completely.
- For the cream cheese icing: Whisk together the cream cheese, cream and confectioners' erythritol sweetener in a small microwave-safe bowl and microwave for 15 seconds to loosen. Drizzle over the cooled muffins before serving.
Nutrition Facts : Calories 270, Fat 25 grams, SaturatedFat 12 grams, Cholesterol 90 milligrams, Sodium 100 milligrams, Carbohydrate 16 grams, Fiber 3 grams, Protein 7 grams, Sugar 2 grams
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