Category Archives: Snacks

{grain-free / sugar-free} Cinnamon Swirl Muffins

Like any normal human being, I occasionally get an inkling for baked goods.  Living in Denmark, I’m basically surrounded by cakes and pastries 24/7, and I use a lot of will power to avoid stuffing my face with the stuff at any available opportunity.

FORTUNATELY, all hope is not lost thanks to almond flour, which, with some manipulation, can be magically transformed into things resembling the best pastries and cakes on earth.

One thing I try to keep in mind when I get the urge to bake like a madwomen with my illegally imported almond flour (thanks, Bob’s Red Mill, for keeping your prices so reasonable, and to my expat American friends who bring me back a bulk supply) is Phytic Acid.

I’m not sure if anyone else has noticed the same thing as me when overdosing on nuts, but I get a “heavy” sensation in my stomach that doesn’t particularly feel amazing.  Until recently, I had no idea what this was.  Turns out it’s the effects of an overdose of Phytic Acid, and this article does a pretty good job of explaining why it all happens, and which things have more Phytic Acid than others.

Keeping that in mind, I try to limit my grain-free baking to about once every couple weeks or so, as a special treat.  And these Cinnamon Swirl Muffins (adapted from Comfy Belly) are JUST the ticket for those occasions.  🙂

CINNAMON SWIRL MUFFINS

Warning: this 10-muffin batch could mysteriously disappear in less than 24 hours.

INGREDIENTS

  • 2 eggs
  • 1/2 cup whole milk natural yogurt
  • 4-5 tbsp raw honey, divided
  • 2 1/2 cups almond flour
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 2 tbsp cinnamon
  • 2 tbsp unsalted organic butter, melted

DIRECTIONS:

Preheat the oven to 160C (325F).

Mix the yogurt, eggs, and 2 tbsp of raw honey together in a large bowl.  Add in almond flour, salt, and baking soda, and mix until well blended.

Mix butter, cinnamon, and remaining 2-3 tbsp (more if you prefer sweeter, we used 2 in our recipe and it was perfect for us) in a bowl.

Fill muffin tins/cups halfway with muffin batter.  Then add one tbsp of cinnamon mixture to each tin, and cover with remaining batter.  Using a toothpick, make swirls in the batter starting on the outside of the muffin and working your way toward the middle to bring the cinnamon mixture to the top of the muffins.  If you have leftover cinnamon mixture, feel free to add to the top of a delicious crusty muffin top.

Pop it in the oven for 25 minutes, or until tops just start to darken.

Makes 10 muffins

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