Cinnamon Roll Muffins – 21 Day Fix Approved
Homemade cinnamon rolls will tempt even the most dedicated breakfast skippers, and we entice you to try our healthier version that’s ready in just 30 minutes. (Courtesy of Beachbody)
Yields: 10 servings (approx. 1 muffin each)
Portion Fix Container: (per serving): 1 1 ⁄2 yellow, 1/2 blue, 1 tsp.
- ½ cup coconut sugar or brown sugar
- ½ cup unsweetened coconut milk beverage (or milk of choice)
- 1⁄3 cup pure maple syrup or honey
- ¼ cup butter, melted
- 1 large egg
- 1 tsp. ground cinnamon
- 1 tsp. pure vanilla extract
- 1½ cups gluten-free all-purpose flour (preferably Bob’s Red Mill® All-Purpose Baking Flour, red label) *regular flour can be used if you are not gluten free
- ½ cup almond flour (you can pulse almonds in a food processor to make your own)
- 1½ tsp. baking powder
- ½ tsp. sea salt (or Himalayan salt)
- 3 Tbsp. + 1 tsp. reduced-fat Greek Yogurt or Sour Cream
- 3 Tbsp. + 1 tsp. powdered sugar
- Preheat oven to 350° F.
- Line twelve-cup muffin pan with muffin liners and lightly coat with spray. Set aside.
- To make muffins, place sugar, coconut milk, maple syrup, ghee, egg, cinnamon, and extract in blender; cover. Blend until smooth. Set aside.
- Combine flour, almond flour, baking powder, and salt in a medium bowl; mix well.
- Add flour mixture to blender; cover. Blend until a smooth batter forms, scraping sides of blender with rubber spatula as needed.
- Evenly divide batter among prepared muffin cups.
- Bake for 18 to 20 minutes, rotating pan after 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool completely before topping with icing.
- While muffins are baking, make icing. Combine sour cream or Greek Yogurt and powdered sugar in a small bowl; whisk to blend. Refrigerate until muffins are cool.
- Top each with 1 tsp. icing.
- Store leftover muffins in an airtight container in the refrigerator for up to 4 days.