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Quick Paleo Cinna Bun Muffin

Quick Paleo Cinna Bun Muffins are a fast, easy, frosted, cinnamon roll flavored muffin that is grain free with low carb options.
Prep Time4 mins
Cook Time2 mins
Total Time6 mins
Course: grain free, low carb, paleo
Cuisine: baked goods
Servings: 2
Author: Stacey

Ingredients

  • Cinna Bun Muffin:
  • 1 tbsp butter or ghee or coconut oil melted
  • tbsp Milk of choice: 1 unsweetened coconut milk or unsweetened almond milk or 1 tbsp heavy cream
  • 1 egg beaten
  • ¼ tsp GF vanilla extract where to buy GF vanilla extract
  • 3 tbsp cashew meal where to buy cashew meal, grind up raw cashews in a processor until course flour forms
  • tbsp Sweetener of choice: 1 coconut sugar or 1 tbsp erythritol for low carb sugar free where to buy erythritol, paleo
  • 1 tsp organic cinnamon like this one
  • 1/8 tsp baking soda
  • ¼ tsp apple cider vinegar like this one
  • FROSTING :
  • 2 tsp butter or ghee or coconut oil melted
  • tbsp Cream of choice: 1 coconut cream or 1 tbsp double English cream (where to buy this), or 1 tbsp cream cheese, softened, where to buy this
  • ½ tsp lemon juice I use this lemon squeezer
  • 1/8 tsp GF vanilla or orange extract
  • 1/8 tsp apple cider vinegar
  • tsp Sweetener of choice: 2 honey or 12 drops liquid stevia for low carb sugar free option, paleo
  • Optional pan frying: can pay fry for a cinnamon crisp on outside of bun
  • 1 small fry pan
  • tsps a pat of butter or a couple coconut oil
  • a pinch of cinnamon

Instructions

  • Preheat oven to 400 F, if using oven instead of microwave. Grease or oil a glass or ceramic ramekin, an example of a 6 inch ramekin.
  • Combine in the ramekin: 1 tbsp melted butter or ghee or coconut oil, 1 tbsp milk of choice, 1 beaten egg, ¼ tsp vanilla extract, 3 tbsp cashew meal, 1 tbsp sweetener of choice and 1 tsp cinnamon.
  • Stir thoroughly with a fork, breaking up any clumps.
  • Add 1/8 tsp baking soda to mixture and pour ¼ tsp apple cider vinegar over the top of the baking soda.
  • Stir together thoroughly until completely mixed.
  • Microwave for 1 minute and thirty seconds or until middle is done or bake in 400 F oven for 15 to 20 minutes or until center is mostly firm.
  • Remove and let cool.
  • While cinna bun is cooling, combine all the frosting ingredients in a small bowl. Whip together until all frosting ingredients are mixed together. Set aside.
  • Using a butter knife between the cinna bun and ramekin edge, slide knife around bun and loosen from ramekin. The lift out a ramekin.
  • In a small fry pan on medium heat, melt a little butter or coconut oil, then sprinkle lightly with cinnamon and place cinna bun in fry pan and pan toast a little on each side for a minute ( gives it a little cinnamon crisp effect on the outside of bun).
  • Using a butter knife, spread the frosting over the top of the cinna bun.
  • Cut in half for two portions or serve as one.

Notes

Nutritional Data for Paleo Version (coconut sugar &honey sweetener options) : Servings: 2, Serving Size: 1/2 of whole bun, Cal: 244, Carbs: 15 g/ Net Carbs: 13.9 g, Fiber: 1.1 g, Fat: 19 g, Protein: 5 g, Sugar: 12 g
Nutritional Data for Low Carb Version (erythritol and stevia option): Servings: 2, Serving size: half of whole bun, Cal: 207, Carbs: 4.5 g / Net Carbs: 3.4 g, Fiber: 1.1 g, Fat: 19 g, Protein: 5 g, Sugar: 1 g
*all nutritional data are estimates based on the products I used*