- May 3, 2012 at 4:45 pm #80786
Cinnamon Bun Muffins
· 4 tablespoons Stevia/xylitol
· 1 tablespoon cinnamon
· 1 tablespoon Organic butter or ghee
To make cinnamon topping, combine Stevia/xylitol, cinnamon and butter in a small bowl
Set mixture aside
· 1 cup blanched almond flour (NOT BOB RED MILLS brand)
· 2 tablespoon coconut flour
· ½ teaspoon aluminum free baking soda
· ¼ teaspoon celtic sea salt
· ¼ cup organic butter or ghee
· 2 cup Stevia/xylitol
· 3 eggs
· 1 tablespoon vanilla extract (alcohol and sugar Free)
1. Combine almond flour, coconut flour, baking soda and salt in a medium bowl
2. In a large bowl blend together butter, xylitol, 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°
Makes 9 muffinsMay 14, 2012 at 6:29 pm #81836
LaurenMemberTopics: 44Replies: 267
Why should we not use Bob red mill for this recipe? 🙂
LaurenMay 15, 2012 at 11:26 am #81905
salexanderMemberTopics: 5Replies: 32
Not DoggieMamma, but I do know Bob’s Red Mill produces oats in their gluten free facility…not sure if this is the reason or not. It’s also not as fine textured so I’m assuming that’s why…honeyville almond flour is very fine textured and does better in baked goods.May 15, 2012 at 10:45 pm #81947
the person baking this said it didnt turn out very well using Bobs Red Mills..she had not had good luck with it in her recipes..June 9, 2012 at 5:36 pm #84308
princeofsinMemberTopics: 1Replies: 225
I didn’t do it with bob’s flour and I added raw cocoa to it and hot damn they were amazing with coconut milk.June 10, 2012 at 1:43 am #84316
that sounds wonderful. How did you add in the raw cacao? into the muffins in place of another ingredient or just added it? i use the organic raw cacao regularly.
would love to know how much etc???July 12, 2012 at 7:59 am #86655
Can the almond flour be substituted with something else? I’m allergic to almonds and buckwheat. 🙁July 12, 2012 at 11:25 am #86664
I tried these with millet instead of almond flour.
I had to bake them at 350 for about 45 minutes before they solidified at all. And I used xylitol and they are VERY sweet, though I am sensitive to sweet and salty things. Next time I would use more flour and less xylitol. These make a lovely treat to break up a dull diet!
PS – this recipe made 14 large muffins for me.July 14, 2012 at 5:07 am #86795
Thats great dforbreakfast. I believe any recipe can be tweaked with your flour of preference.. Same for other ingredients. its mostly experimental anyway considering most all recipes have to be tweaked.
Its great to hear what other people do to making changes to a recipe.
did you make the icing/topping too?July 15, 2012 at 5:33 pm #86900
Yes, I sure did. It ended up kind of sinking into the muffin, so each muffin almost has a little swirl of cinnamon inside it. 🙂July 31, 2012 at 8:56 am #88090
MiriamMemberTopics: 8Replies: 61
Hi, Recipe looks great. Yummy,I ssee it calls for 2 cups os stevia oe xylitrol. How sweet is this recipe? Thans for sgharing. G-d bless. MiriamAugust 1, 2012 at 4:41 pm #88197
Actually i would not use that much Stevia. i would try half of that. you can always tweak it. i know Stevia is MUCH stronger and you dont need to use as much.June 8, 2014 at 8:16 pm #119307
Luckyforever23ParticipantTopics: 0Replies: 2
Thanks so much for this recipe. The muffins came out soft and moist, and the flavor is amazing. I used half cup xilotol and half cup stevia because that is what I had. Made 7 muffins.June 12, 2014 at 10:38 am #119366
AngelaLParticipantTopics: 15Replies: 55
Not sure if I made a mistake in translating the oven temperatures here – I followed the recipe exactly (other than the sweetener which would have been too much for me) but they took 25 minutes to firm up and the cinnamon mixture remained on the top instead of sinking into the muffin. Think I probably needed a hotter ovenOctober 14, 2014 at 3:37 am #121583
mackyy20MemberTopics: 0Replies: 1
It is a well-known and tragic fact that in the formulation of the great majority of today’s processed foods, the primary considerations of the manufacturer are taste, mouth-feel, appearance, shelf life and profit. Sadly, the all-important considerations, these being the nutritional value of the product, and the effect that the product will have upon the health of the consumer, are not always given the attention that they deserve.
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