Low Carb Cinnamon Roll Muffins (Keto, Paleo, Vegan)
Low Carb Cinnamon Roll Muffins given a keto, paleo and vegan makeover! These super fluffy and bakery style muffins use almond flour and have no eggs and no butter, but super moist. Gluten Free, Grain Free, Dairy Free, Sugar Free.
Preheat the oven to 350 Fahrenheit and line a 12-count muffin tin with muffin liners and set aside. This can also be made using a mini muffin tin.
In a large mixing bowl, combine your dry ingredients and mix well. Add your wet ingredients and mix until fully incorporated.
Evenly distribute the cinnamon roll muffin batter evenly amongst the muffin liners. Bake for 10-15 minutes, checking around the 10 minute mark by inserting a skewer in the center and seeing if it comes out clean. If it does, muffins are done. Allow to cool in pan for 5 minutes, before transferring to a wire rack to cool completely.
Once cooled, prepare your cinnamon roll glaze by combining all ingredients and mixing until combined. Drizzle over the muffin tops and allow to firm up.
Low Carb Cinnamon Roll Muffins should be kept refrigerated for optimum freshness. They can be kept at room temperature, in a covered container, but must be eaten within 2 days.To freeze muffins, wrap each serving individually.