Reverse Cinnabon Muffins

Reverse Cinnabon Muffins

Ingredients

Muffins

  • 1 & 1/4 cup Almond Flour
  • 25 drops of Cinnamon Roll flavor
  • 1t Vanilla Extract
  • 2 Eggs at room temperature
  • 2t Baking Powder
  • 2T Psyllium husk
  • 1/2 C Butter at Room Temperature
  • 1t Ceylon Cinnamon
  • 1t Ground Clove
  • 1t Ground Ginger
  • 1t Nutmeg
  • 1/2 C Golden Sweetener
  • 1/4 C Almond Milk
  • 1/4 C Heavy Whipping Cream

Filling

  • 1/2 C Mascarpone  (or Cream Cheese)
  • 1/4 C Butter
  • 1/4 C Heavy Whipping Cream
  • 1/4 C Almond Milk
  • 15 drops Cinnamon Roll flavor
  • 1t Vanilla
  • 1/2t Ceylon Cinnamon
  • 1/4C Powdered Sweetener

Instructions

Muffins

  1. Mix wet ingredients with a hand mixer until well incorporated.
  2. Whisk dry ingredients separately until well combined.
  3. Add dry to wet slowly, mixing with a hand mixer until batter forms.
  4. Place in a lined muffin tin.
  5. We like to use silicone liners.
  6. Bake at 350° for about 20 mins (or less, start checking at the 15 min mark). Keep eyes on edges of the muffins.

Filling 

  1. Blend everything with a hand mixer until a frosting is formed.
  2. Place in the fridge.
  3. Taste as you go and add until your desired flavor and texture is achieved.

Assembly 

  1. Removed muffins from the oven and let them cool completely.
  2. Cut holes into muffins and scoop out the Center.
  3. Spoon in the frosting.
  4. Put the cut pieces back on top to cover the hole.
  5. Set aside. Warm for 10 seconds in the microwave before eating.
  6. Enjoy.

Recipe and Image contributed by @itsaketovibe

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