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!
