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This is one of the best low carb single-serve muffins I have ever had, and I’ve had a lot of them. I don’t know about you, but I kind of miss cinnamon rolls. Now I realize that this is a cinnamon-roll flavored muffin and not an actual cinnamon roll, but I’m working on that one. I want an actual bread-dough-based cinnamon roll, and it’s going to be a crossover, but that’s OK if I can have a cinnamon roll fix. Sounds like a good recipe to put in the cookbook I’m working on, eh?
This cinnamon roll muffin for one is extremely easy to make. If you cook like I do and do a lot of eyeballing measurements, you can make this with one dish, one fork, and one tablespoon measuring scoop. I use a 2-cup glass Pyrex dish for a lot of my muffins/cakes, and it works great! It’s the perfect size and heats evenly.
I’ve included 3 flour options in this recipe. The first time I made it, I made it with 1 T ground golden flax and a rounded T of storebought coconut flour. Awesomeness (and that’s what’s pictured in these pictures). When I got some THM Baking Blend to test, I used 4 level T of it in this muffin and decreased the water to 2 T. Also great. And then I formulated my new Baking Mix, so I tested this muffin with 4 level T of it and left the water at 3 T. I think I like the results of my Baking Mix the best of the three options, but I could just be a little biased. *wink*
This muffin is not dry, eggy, or gritty. The olive oil lends a nice texture, and the Greek yogurt/sour cream keeps the muffin moist. This muffin is great hot or cold (make it the night before and keep it in the fridge overnight so you can have a quick made-ahead breakfast).
The muffin itself isn’t super sweet (although you can add more sweetener if you like), so I top it with cream cheese, a packet of Truvia, and some extra cinnamon for the cinnamon roll feel.
You can find this recipe in my cookbook, Necessary Food.
- 1 egg
- Dash of vanilla or maple extract
- 1 T olive oil
- Heaping T Greek yogurt or sour cream
- 3 T water (decrease to 2 T if using THM Baking Blend)
- 1 T golden flaxmeal and 1 rounded T coconut flour *or* 4 level T Briana's Baking Mix *or* 4 level T THM Baking Blend (not nut free)
- ½ tsp. baking powder
- Pinch salt
- Cinnamon to taste
- 3 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.) *or* 2 packets Truvia (1½ tsp. spoonable Truvia)
- For topping: cream cheese, one packet of Truvia (3/4 tsp.), and cinnamon
- Using a fork, beat the egg in a small ceramic or glass bowl (I use a 2 cup Pyrex dish). Add all the other ingredients and stir with the fork until smooth. Microwave for 1.5-2 minutes or until the top is just dry.
- Top with the cream cheese and sprinkle the Truvia and a little extra cinnamon on top (the extra sweetener is necessary because the cake itself isn't super sweet). Enjoy!
- This cake is also great (maybe even better) when made the night before and refrigerated overnight. Mmm....
Click here for my Baking Mix recipe!
- 2 cup glass Pyrex dish
- Golden Flaxmeal
- Coconut flour
- THM Baking Blend and THM Pure Stevia Extract Powder can be purchased from the Trim Healthy Mama online store.
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