Cinnamon Muffins
Cinnamon Muffins
1 1/2 cups finely ground blanched almond flour
1 tablespoon baking powder
1 tablespoon plus 1 teaspoon ground cinnamon, divided
2 large eggs
1/2 cup granular erythritol
2 tablespoons salted butter, softened
1 tablespoon heavy whipping cream
1/2 teaspoon vanilla extract
1/8 teaspoon liquid stevia
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Muffin tin
1. Preheat oven to 350°F. Grease muffin pan.
2. In a small bowl, whisk together the almond flour, baking powder, and 1 tablespoon of cinnamon. Set flour mixture aside.
3. In a medium-sized bowl, whisk the eggs, then add the erythritol, butter cream, vanilla extract, stevia, and remaining 1 teaspoon of cinnamon and stir until the ingredients are well combined. Slowly add the flour mixture, stirring with a spoon until the batter is smooth.
4. Pour batter into muffin pan, filling each well about 3/4 full. Bake for 12 - 14 minutes, until a toothpick inserted in middle of muffin comes out clean. Allow muffins to cool before removing from pan.
2. In a small bowl, whisk together the almond flour, baking powder, and 1 tablespoon of cinnamon. Set flour mixture aside.
3. In a medium-sized bowl, whisk the eggs, then add the erythritol, butter cream, vanilla extract, stevia, and remaining 1 teaspoon of cinnamon and stir until the ingredients are well combined. Slowly add the flour mixture, stirring with a spoon until the batter is smooth.
4. Pour batter into muffin pan, filling each well about 3/4 full. Bake for 12 - 14 minutes, until a toothpick inserted in middle of muffin comes out clean. Allow muffins to cool before removing from pan.
