Cinnamon Bun Muffins Glutengrain Free Food

GLUTEN FREE CINNAMON BUN MUFFINS

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

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.

CINNAMON MUFFINS

Steps:

• Mix flour, sugar, baking powder, salt, nutmeg and allspice.
• Add egg, milk and butter.
• Stir into dry ingredients until moistened.
• Spoon into greased or paper-lined muffin cups.
• Bake at 400 degrees for 20 minutes or until done.
• For topping combine sugar and cinnamon.
• Brush top of warm muffin in butter and dip top of muffin into sugar/cinnamon mixture.

GLUTEN-FREE CINNAMON BUN COOKIES

Steps:

• Cream butter, cream cheese, and sugar together well.
• Beat in egg and vanilla.
• Sift in flour, baking soda, and salt together; add and mix well.
• Add milk if dough is too dry.
• Roll dough 1/4" thick into a rectangle about 9x13".
• Brush with melted butter and sprinkle with cinnamon and brown sugar.
• Beginning at long side, roll up.
• Chill for 30 minutes.
• Slice 1/4" thick and arrange on greased baking sheet.
• Bake in a preheated 350* oven for 10 to 12 minutes.
• Enjoy!

CINNAMON BUN MUFFINS - GLUTEN/GRAIN FREE

Steps:

• 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