Low Carb Cinnamon Roll Muffins with Glaze

RECIPE:

Ingredients:

• 1 Cup almond flour

• 1/3 Cup coconut flour

• 1/3 Cup monkfruit sweetener (the granular type)

• 1 Cup (4 scoops) of vanilla protein powder of choice

• 1 tsp baking powder

• 1 tbs cinnamon

• 4 Eggs

• 1/2 Cup almond milk

• 2 tbs coconut oil

• 1 tsp vanilla extract

• Cinnamon Filling: 3 tbs monkfruit sweetener, 1 tbs cinnamon, and 1 tbs coconut oil

• Frosting: 1 Cup powdered monkfruit, 2-3 tbs nut milk, and 1 tsp vanilla extract.

Directions:

1. Preheat your oven to 375F,

2. In a large bowl, add in your dry ingredients and whisk until the dry ingredients are fully combined,

3. Create a well in the center of the dry ingredients and add your wet ingredients to the dry,

4. Mix until the batter is fully incorporated (Tip: the batter will not be completely smooth, try to avoid over mixing and just mix well enough so the batter is evenly combined),

5. Grease your muffin pan (Tip: Even if you are using muffin liners, be sure to grease the muffin liners so they come off easily),

6. Use a spoon or iced cream scoop to drop even portions of the batter into your muffin pan, filling each muffin about 3/4 of the way up,

7. Using a spoon, drop a heaping teaspoon of cinnamon filling mixture on each muffin and then use a spoon or straw to swirl the filling into the batter (dont over mix, you want chunks of cinnamon),

8. Bake for 16-18 minutes. ENJOY!

Storage: store in an airtight container in the fridge for 5-7 days.