Cinnamon Muffins: Gluten-Free and Dairy-Free
Prep: 25 minutes mins
Cook: 25 minutes mins
Total: 50 minutes mins
These muffins are a sweet, cinnamony treat for breakfast or dessert. The recipe is also great for donuts!
Servings: 25 muffins
Calories: 218kcal
Author: Trisha Gilkerson
Preheat the oven to 315 degrees and place paper liners in 25 muffin tins (it may make a few more depending on how you divide the batter).
Beat the eggs, coconut milk, xylitol, stevia, and vanilla together.
Stir in the almond flour, salt, and baking soda until the batter is well combined.
In a separate bowl, stir all of the streusel ingredients together.
To each muffin cup, add a spoonful of batter, a drizzle of streusel, followed by another spoonful of batter and drizzle of streusel. Each muffin tin should be approximately 1/3 full.
Bake for about 25 minutes or until toothpick comes out clean. Allow the muffins to cool for at least 5 minutes in the pan prior to serving.
Try not to eat all of the muffins at once! These muffins freeze really well. I have made super huge batches and stuck a bunch in the freezer to pull out as a treat for the boys.
Serving: 1muffin | Calories: 218kcal | Carbohydrates: 13g | Protein: 7g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 39mg | Sodium: 81mg | Potassium: 24mg | Fiber: 4g | Sugar: 7g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg
courses: Breakfast
cuisine: American
keyword: cinnamon, dairy free, gluten free, keto, low-carb, muffins, sugar free