Grain Free CinnaBun

Grain Free CinnaBun

Grain Free CinnaBun:
Flaxseed Cinnamon Bun Muffins #grain-free #paleo #lowcarb #ketoPhoto Cred:

Ingredients for CinnaBun:

  • 2 cups ground flaxseed
  • ¼ cup Treleafia or 20-30 drops alcohol-free stevia
  • 1 tablespoon gluten-free baking powder
  • 2 tablespoons ground cinnamon
  • ½ teaspoon Pink Himalayan rock salt
  • 5 large eggs
  • ½ cup water, room temperature
  • ⅓ cup MCT oil or melted coconut oil
  • 2 teaspoons pure vanilla extract
    Ingredients for Frosting:
  • 1/2 cup Plain Greek Yogurt
  • 20 Drops Cinnamon Stevia Liquid
  • 1/2 tsp. pumpkin spice


  1. 1.) Preheat oven to 350F and line a 12-count muffin pan with non-bleached paper liners. Set aside.
  2. 2.)  Combine flax seed with sweetener, baking powder, cinnamon and salt in a large bowl. Whisk to combine fully and set aside.
  3. 3.)  Add eggs, water, oil and vanilla extract to the jug of your high-powered blender. Blend on high for 30 seconds, until foamy.
  4. 4.)  Transfer liquid mixture to the bowl with the flaxseed mixture. Stir with a spatula, just until incorporated. The mixture will be very fluffy. Once incorporated, allow to sit for 3 minutes.
  5. 5.)  Spoon mixture into prepared muffin pan, each cavity should be filled about 90% of the way up. The muffins will expand while baking so don’t fill to the very tops.
  6. 6.)  Bake muffins for 13-15 minutes, or until a toothpick inserted comes out clean. Remove from the oven and remove muffins from the cavities immediately and place on a cooling rack.
  7. For Frosting: Combine all ingredients thoroughly and spread on top of cinnabun!
  8. -Muffins can be toasted or frozen. Keeps in the fridge for 3-4 days or in the freezer for up to 3 months.
  9. -Makes 12 muffins; 1 serving= 1 muffin (1 fat; 1 dairy; 1 protein)
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