It isn't fall weather yet but I am so ready for the temperature to start dipping below 70 degrees Fahrenheit. It has been in the 90s here with rain threatening constantly, making everything a humid mess. Well, inside my house we keep it frigid so I was ready to go for something cinnamon.'
This is a recipe I adapted from a 1-minute coffee cake in a mug single serving recipe from Chocolate Covered Katie. It's adapted in a number of ways - I have made the recipe for more than one serving, I have used a different combination of flours, and I have used eggs and eliminated some of the other liquid ingredients to compensate. Still, I always want to give credit where credit is due. Check her out, she has great healthy recipes that taste good, with a lot of options for single-serving baking projects. These can be made as singles in the microwave but won't look quite as nice. Still tasty though.
Cinnamon Swirl Muffins (Grain-Free, Lower-Sugar)
1 cup plus 2 tbsp almond flour
1/2 cup tapioca flour
1 1/2 tsp baking powder
1/2 tsp salt
6 tbsp coconut sugar
1/4 cup vegetable oil
For the swirl:
1 tsp cinnamon
2 tbsp brown sugar Splenda
1 tbsp butter, melted/softened
Pinch of salt
Yield: 6 muffins
Preheat oven to 350 F. Combine batter dry
ingredients and mix well. Add wet and mix until just mixed. In a tiny
bowl, combine all swirl ingredients. Fill six greased muffin cups 1/2
way with the batter.
Sprinkle on two-thirds of the swirl, then spoon the remaining batter
on top. Finally, sprinkle on the rest of the swirl. Bake 12-13
minutes. If you aren't worried about sugar consumption, a powdered sugar glaze might be a nice addition!