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  • Writer's picturewelcometowellness


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These were born out of trying to come up with a healthy cinnamon roll recipe, abandoning the “roll” idea and opting for a muffin instead. These hit the mark for sure. You can also frost them with a healthified cream cheese frosting. They are great for breakfast, snack or dessert.


  • 1 cup plain amasai (or organic plain yogurt)

  • 0.5 cup erythritol to taste

  • 4 organic eggs

  • 5 cup almond flour

  • 0.5 tsp sea salt

  • 1 tsp baking soda


  • 4 tbsp ground cinnamon

  • 8 tbsp erythritol to taste

  • 4 tbsp organic unsalted butter melted (or coconut butter)


  • 1 cup organic cream cheese

  • stevia to taste

  • vanilla to taste

  • coconut milk to thin, to taste


  • Preheat oven to 310° F.

  • Combine all the wet ingredients into a bowl and blend well with a spoon.

  • Add the dry ingredients to the wet and blend well with a spoon.

  • Blend all the topping ingredients using a fork in a separate bowl.

  • Place cupcake liners in a muffin pan and fill the liners ⅔ with batter.

  • Add small crumble of topping for mini muffins or about a tablespoon of topping for large muffins on top of the batter.

  • Use toothpick or skewer to mix some of the topping into the batter (or just leave it on top).

  • Bake for 20-25 minutes or until a toothpick placed in the center of a muffin comes out clean and the tops are starting to brown.

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