Cinnamon Roll Muffins - Low(er) Carb

Muffin Batter
1 cup Flour - Gold medal all purpose flour
6 tbsp Bob's Red Mill Coconut Flour (by BABYHUNT)
1 serving Bob's Red Mill Almond Flour - per 1/4 Cup
3 tsp Baking Powder
.5 tsp Kosher Salt
12 tsp Splenda No Calorie Sweetener for baking
2 tsp Cinnamon, ground
3 tbsp Coconut Oil (or butter-omit butter extract)
4 large Egg, fresh, whole, raw
1 tsp Vanilla Extract
1 tsp Watkins Butter Extract (Omit if actually using butter)
8 oz Almond Breeze Almond Milk, Unsweetened
Topping/Filling:
24 tsp Splenda Brown Sugar Blend
1 tbsp Cinnamon, ground
1.5 cup, chopped Pecans
3 tbsp Coconut Oil (or butter-omit butter extract)
1 tsp Vanilla Extract
1 tsp Watkins Butter Extract (Omit if actually using butter)

Does contain some flour & Brown sugar blend (contains some sugar)
Bake 12-15 minutes @ 400F in well greased Muffing Tin

Preheat oven to 400 degrees Fahrenheit. Generously grease a standard 12 cup muffin tin.
In a large bowl, sift together the dry ingredients(flour, baking powder, salt, and sugar). In a separate bowl, whisk together the wet ingredients (melted coconut oil/butter, egg, milk) until well combined. Make a well in the center of the flour mixture and add the egg mixture, stirring only until just combined.
Combine all the topping/filling ingredients. Gently fold half of the mixture into the muffin batter.
Spoon the muffin batter, about ¼ cup, into each muffin tin. Top with remaining brown sugar mixture. Bake at 400 degrees for 12 to 15 minutes, or until muffins spring back when pressed lightly. Remove from oven. Cool slightly, then transfer carefully to a wire rack.

Serving Size: makes 12 muffins, serving size 1 muffin

Number of Servings: 12

Recipe submitted by SparkPeople user CMADAM83.