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Ingredients
Muffins
- 1 ½ cups almond flour
- ¼ cup coconut flour
- 2 eggs
- ⅓ cup low-sugar sweetener (erythritol or monk fruit)
- ⅓ cup unsweetened almond milk
- ¼ cup melted butter or coconut oil
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- Pinch of salt
Cinnamon Swirl
- 2 tbsp butter (melted)
- 2 tbsp low-sugar sweetener
- 1 tbsp cinnamon
Optional Glaze
- ¼ cup powdered erythritol
- 1–2 tbsp almond milk
- ½ tsp vanilla
👨🍳 Instructions
1. Prep
- Preheat oven to 180°C (350°F)
- Line a muffin tray
2. Make Batter
- In a bowl, whisk eggs, sweetener, milk, butter, and vanilla
- Add almond flour, coconut flour, baking powder, baking soda, and salt
- Mix until smooth
3. Add Cinnamon Swirl
- Pour batter into muffin cups (¾ full)
- Mix cinnamon swirl ingredients
- Drop small spoonfuls on top and swirl with a toothpick
4. Bake
- Bake for 18–22 minutes until golden and set
5. Glaze (Optional)
- Mix glaze ingredients
- Drizzle over cooled muffins
🔥 Tips
- Don’t overbake — keeps them soft and moist
- Use fine almond flour for better texture
- Let muffins cool before adding glaze
