Is dessert time and you want something vegan, low carb yet easy and delicious? Then you must try this fluffy and super moist vegan keto cinnamon roll muffins!
These super easy and bakery style muffins use almond flour and have no eggs and no butter; these are certainly muffins you won't have to feel guilty about. Gluten free, grain free, dairy free, sugar Free.
In just 20 minutes you can enjoy these and delight everyone at home with dessert time!
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 among 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.
Ingredients
Directions
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 among 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.
