Cinnamon Bun “French Toast” Muffins

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 172.6
  • Total Fat: 5.5 g
  • Cholesterol: 93.0 mg
  • Sodium: 64.1 mg
  • Total Carbs: 28.1 g
  • Dietary Fiber: 3.7 g
  • Protein: 4.5 g

View full nutritional breakdown of Cinnamon Bun “French Toast” Muffins calories by ingredient
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Introduction

SCD-friendly muffins smell and taste almost like real Cinnabons - even a bit better! A little bit of “French Toast” flavour and texture comes through thanks to the high proportion of eggs in the batter, and the topping alone is reason to try these in your own kitchen! Adapted from Cooking for the Specific Carbohydrate Diet: Over 100 Easy, Healthy, and Delicious Recipes that are Sugar-Free, Gluten-Free, and Grain-Free SCD-friendly muffins smell and taste almost like real Cinnabons - even a bit better! A little bit of “French Toast” flavour and texture comes through thanks to the high proportion of eggs in the batter, and the topping alone is reason to try these in your own kitchen! Adapted from Cooking for the Specific Carbohydrate Diet: Over 100 Easy, Healthy, and Delicious Recipes that are Sugar-Free, Gluten-Free, and Grain-Free
Number of Servings: 8

Ingredients

    Muffin:
    ½ cup coconut flour
    ¼ tsp baking soda
    ¼ tsp sea salt
    ¼ tsp nutmeg
    4 eggs, beaten
    ⅓ cup unsweetened almond milk
    ⅓ cup dark amber honey
    ---
    Topping:
    2 tbsp cinnamon
    3 tbsp dark amber honey
    2 tbsp coconut butter, melted
    ---
    Icing (*NOT SCD friendly*):
    ¼ cup powdered sugar
    ½ - 1 tbsp unsweetened almond milk, warmed

Tips

*For an SCD friendly icing, puree:
1 tbsp soft coconut oil
1 tbsp honey
3 tbsp coconut butter
until smooth. This does not set firm.


Directions

Preheat the oven to 350F and line 8 muffin cups.
Whisk together the coconut flour, baking soda, salt and nutmeg in a large bowl.
Add the eggs, almond milk and honey, beating until smooth.
Fill the cups ¾ full with the batter.
In another bowl, mix the cinnamon, honey and melted coconut butter. Spoon over each cup of batter (you may have a bit left over - spread it on toast!)
Bake for 25 minutes.
Cool in the tin for 10 minutes, then carefully turn out and let cool completely.
Meanwhile, whisk together the sugar and warm almond milk.
Drizzle over the cooled muffins and let set.

Serving Size: Makes 8

Number of Servings: 8

Recipe submitted by SparkPeople user JO_JO_BA.

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