Churro Muffins

Churro Muffins

Ingredients

½ cup powdered sweetener

5 tablespoons butter, softened

1 teaspoon vanilla

2 eggs

½ cup half and half

1 ½ cups almond flour

1 tablespoon ground flaxseed

2 teaspoons baking powder

1 teaspoon cinnamon

½ teaspoon ginger

½ teaspoon nutmeg

For Cinnamon Sugar Topping

4 tablespoons butter, melted

½ cup granulated sweetener 

2 teaspoons cinnamon

Instructions

Preheat oven to 350 degrees. Grease muffin tin and set aside.

In a medium sized mixing bowl, beat butter, powdered sweetener, and vanilla together.

Add eggs and milk. Mix well and set aside.

In a separate mixing bowl, whisk or sift dry ingredients together including almond flour, flaxseed, baking powder, cinnamon, ginger, and nutmeg.

Mix dry ingredients into wet ingredients until well blended.

Evenly distribute the batter into muffin tins.

Bake 18 to 20 minutes or until a toothpick inserted comes out clean.

While muffins are cooling, combine granular sweetener and cinnamon in a small bowl.

Brush muffins with butter on all sides, place into the cinnamon sugar mixture, and roll to coat. Repeat with all muffins.

Store in an airtight container up to 1 week

Nutrition Information:

YIELD: 12 muffins 

SERVING SIZE: 1 muffin

Amount Per Serving: 

CALORIES: 188

TOTAL FAT: 17.5g

CARBOHYDRATES: 3.6g

NET CARBOHYDRATES: 1.9g

FIBER: 1.7g

PROTEIN: 4.5g