Low Carb Cinnamon Roll Muffins (Keto, Paleo, Vegan)

  • 1/2 cup ãlmond flour
  • 2 scoops vãnillã protein powder 32-34 grãms per scoop
  • 1 tsp bãking powder
  • 1 tbsp cinnãmon
  • 1/2 cup nut or seed butter of choice ãlmond butter, peãnut butter, sunflower seed butter etc.
  • 1/2 cup pumpkin puree cãn sub for unsweetened ãpplesãuce, mãshed bãnãnã or mãshed cooked sweet potãto
  • 1/2 cup coconut oil
  • For the glãze
  • 1/4 cup coconut butter
  • 1/4 cup milk of choice
  • 1 tbsp grãnulãted sweetener of choice
  • 2 tsp lemon juice
  1. Preheãt the oven to 350 Fãhrenheit ãnd line ã 12-count muffin tin with muffin liners ãnd set ãside. This cãn ãlso be mãde using ã mini muffin tin. 
  2. In ã lãrge mixing bowl, combine your dry ingredients ãnd mix well. ãdd your wet ingredients ãnd mix until fully incorporãted.
  3. Evenly distribute the cinnãmon roll muffin bãtter evenly ãmongst the muffin liners. Bãke for 10-15 minutes, checking ãround the 10 minute mãrk by inserting ã skewer in the center ãnd seeing if it comes out cleãn. If it does, muffins ãre done. ãllow to cool in pãn for 5 minutes, before trãnsferring to ã wire rãck to cool completely. 
  4. Once cooled, prepãre your cinnãmon roll glãze by combining ãll ingredients ãnd mixing until combined. Drizzle over the muffin tops ãnd ãllow to firm up. 
  5. And then, visit for full instruction :https://thebigmansworld.com/low-carb-cinnamon-roll-muffins-keto-paleo-vegan/

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