Cinnamon Donut Muffins
I love to throw out the rule book when it comes to desserts. I really feel like I can make anything dessert wholesome or a touch healthier in some way.
Eating well and caring what goes into your body does not mean you can never indulge in beautiful satisfying desserts and treats. And I hope my recipes have shown you that.
When it comes to health, indulgence and pleasure is just as important as exercise and vegetables. While sometimes this may involve the most sugary of junk foods out there, sometimes you want both – you want pleasure, but you also want to feel good afterward.
And that is where recipes like this come into play. I may be crucified for calling these donuts, so maybe I should say “donut-inspired”. Whichever way you look at it, these little baked treasures have all the cinnamon goodness and crunchy “sugar” coating we love of old school donuts.
- 1 ½ cups blanched almond meal
- ½ cup cassava flour
- 1 tablespoon ground flaxseed
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ tsp salt
- ⅓ cup powdered erythritol based sweetener (like Lakanto)
- 5 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 2 eggs
- ½ cup coconut milk, or milk of choice
Cinnamon “Sugar” Coating
- ⅓ cup golden lakanto
- 1 tsp cinnamon
- ¼ cup butter, melted
- Preheat the oven to 180°C and grease a mini muffin pan with butter.
- In a large bowl, whisk the almond meal, cassava flour, flaxseed, baking powder, cinnamon and salt. Set aside.
- In a separate bowl, combine the softened butter, powdered sweetener and vanilla. Whisk to beat until incorporated and paler in colour.
- Add the coconut milk and eggs into the butter mixture and whisk to combine.
- Combine the wet and dry ingredients, folding to ensure it is all dispersed.
- Spoon into the muffin tin, filling all the way to the top, then bake in the oven for 20 minutes or until a skewer inserted comes out clean. Allow to cool completely to room temperature.
- When cooled, prepare the coating by first mixing the golden lakanto and cinnamon in a bowl. Then place the melted butter in another. One by one, dip the muffin in the butter then coat in the cinnamon mixture.
- May be erythritol or Lakanto.
- *Erythritol is a sugar alcohol that forms the base of many granular “sugar free sweeteners”. Read more about what erythritol is here, including my product recommendations. The use of erythritol in this recipe is what makes it low-carb and/or keto friendly. If this is not a worry for you, the best substitution is coconut sugar which can be used in the same quantity. Please know that the use of coconut sugar takes away the sugar-free status of this recipe and may alter the colour of the finished product. Read more about sugar and my philosophy here.