Following the recipe from 247lowcarbdiner I created the most awesome Orange Cinnamon low cab muffins (gluten-free, of course)!
It was pretty spot on to the Cinnamon Roll Muffins at 247lowcarbdiner but with added orange flavor. So delicious! And so low carb!
I doubled the recipe so I could make average size muffins rather than the mini ones the original recipe called for.
Here ya go! Enjoy the deliciously sweet and moist three carb muffins.
Orange Cinnamon Roll Muffins
1 cup golden flax seed meal
1/2 cup coconut flour
1/2 cup Swerve
2 tsp baking powder
2 tsp cinnamon
1/2 tsp salt
1/4 cup water (add more to thin as needed)
4 tbsp mild oil (I used Blood Orange Olive Oil from my favorite oil shop Con Olio)
2 tsp orange flavoring
Directions from 247lowcarbdiner with a few changes:
In a medium bowl, mix the flax meal, coconut flour, sweetener, baking powder, cinnamon, and salt. In a separate small bowl, beat the eggs. Stir in the water, oil, and orange. Add more water to thin the batter if necessary, as coconut flour can vary. The mixture should be thick, but spoonable, not pourable.
In a small bowl, combine topping ingredients: granulated sweetener, melted butter, cinnamon, and cinnamon oil.
Line mini muffin cups with papers. Spoon the batter into the cups. Pour about 1/2 a teaspoon of the cinnamon topping over each muffins. Use the spoon to make X shaped “cuts” into the batter to allow the topping to settle inside. Bake the muffins in a cupcake appliance or at 325 degrees until the tops are lightly browned and the middles are set. Remove and cool while preparing the glaze.
Fill a very small bowl with powdered sweetener. Stir in melted butter and orange flavor. Thin with water to the stage where the glaze will pour from a spoon. Drizzle the glaze over the muffins. Makes 13 muffins