Quick Paleo Cinna Bun Muffins are a fast, easy, frosted, cinnamon roll flavored muffin that is grain free with low carb options.
Prep Time4 minutesmins
Cook Time2 minutesmins
Total Time6 minutesmins
Course: grain free, low carb, paleo
Cuisine: baked goods
Servings: 2
Calories:
Author: Stacey
Ingredients
Cinna Bun Muffin:
1tablespoonbutter or ghee or coconut oilmelted
tablespoonMilk of choice: 1 unsweetened coconut milk or unsweetened almond milkor 1 tablespoon heavy cream
1eggbeaten
¼teaspoonGF vanilla extractwhere to buy GF vanilla extract
3tablespooncashew mealwhere to buy cashew meal, grind up raw cashews in a processor until course flour forms
tablespoonSweetener of choice: 1 coconut sugar or 1 tablespoon erythritol for low carb sugar freewhere to buy erythritol, paleo
1teaspoonorganic cinnamonlike this one
⅛teaspoonbaking soda
¼teaspoonapple cider vinegarlike this one
FROSTING :
2teaspoonbutter or ghee or coconut oilmelted
tablespoonCream of choice: 1 coconut creamor 1 tablespoon double English cream (where to buy this), or 1 tablespoon cream cheese, softened, where to buy this
½teaspoonlemon juiceI use this lemon squeezer
⅛teaspoonGF vanilla or orange extract
⅛teaspoonapple cider vinegar
teaspoonSweetener of choice: 2 honeyor 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
1small fry pan
tspsa 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 tablespoon melted butter or ghee or coconut oil, 1 tablespoon milk of choice, 1 beaten egg, ¼ teaspoon vanilla extract, 3 tablespoon cashew meal, 1 tablespoon sweetener of choice and 1 teaspoon cinnamon.
Stir thoroughly with a fork, breaking up any clumps.
Add ⅛ teaspoon baking soda to mixture and pour ¼ teaspoon 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: ½ 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 gNutritional 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*