Revolution Pilates & GYROTONIC Studio

Perth Pilates Gyrotonic Yoga

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Low Carb Cinnamon Doughnut Muffins

Yummy, soft and spongy, low low sugar and yes, they actually do taste like cinnamon doughnuts.

This is my version that I took it from this awesome lady’s website Low Carb with Jennifer (jenniferbanz.com). I used almond meal instead of almond flour and halved the sugar substitute that she asked for; I find them way way too sweet for me plus they usually come with an odd aftertaste. Not this version!

INGREDIENTS

Dry

  • 2 1/2 C Almond Meal
  • 1 tsp Baking soda
  • 1/4 tsp Salt
  • 1/2 C Non-sugar sweetener (like Natvia/Stevia)

Wet

  • 3 Eggs
  • 1 C Greek Yoghurt, full fat (now’s not the time to get skimpy)
  • 2 tsp Vanilla Extract

Topping

  • 1/4 C Butter, melted in a separate flat bowl
  • 1/2 C Non-sugar sweetener (like Natvia/Stevia)
  • 1 tsp Cinnamon, ground

INSTRUCTIONS

  • Pre-heat oven to 200C. Line a 12 muffin tin and spray each lightly with cooking oil.
  • In a large bowl, combine all dry ingredients.
  • In a smaller bowl, combine the wet ingredients.
  • Then, add the wet to the dry and mix thoroughly.
  • Scoop the batter into the muffin cups evenly using a medium scoop. hint: I used a small-med ice cream scoop as it’s much easier than a spoon and you get the exact amount in each muffin liner.
  • Bake for 20 minutes or until a toothpick comes out clean. hint: Though ovens vary, I found 20 minutes to be enough time and kept the muffins soft.
  • While the muffins are cooling, combine the cinnamon and sweetener in a small bowl.
  • Once cooled, dip the tops of each muffin in the melted butter and then dip the buttered top into the sweetened cinnamon.
  • Serve!

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Suite 3 / 226 Carr Place
Leederville, Western Australia 6007
Phone: (08) 9443 1403
Email: info@revolutionpilates.com

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