Breakfast: Cinnamon Sugar Donut Muffins

This recipe includes superfoods such as:

Cinnamon

Health benefits of Cinnamon Sugar Donut Muffins

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

DONUT MUFFINS

1 1/2 cups Almond Flour
1/2 cup Erythritol, powdered
2 tbsp. Psyllium Husk Powder
1/2 cup Heavy Cream
1/3 cup Salted Butter
2 large Eggs
1 1/2 tsp. Baking Powder
1/2 tsp. Orange Extract
1/4 tsp. Nutmeg
1/4 tsp. Allspice
1/4 tsp. Liquid Stevia
1/8 tsp. Ground Clove
1/8 tsp. Ground Ginger

CINNAMON “SUGAR” COATING

1/4 cup Butter, melted
1/4 cup Eryhritol (or xylitol)
1 tsp. Cinnamon

Instructions

1. Start by putting 1/3 cup butter into a small pan over medium-low heat. You want to let this melt and stir occasionally as you get the other ingredients ready.
2. In a spice grinder, add 1/2 cup erythritol and 1 twig of clove (if you’re using pre-ground clove, skip the twig). We’re going to grind these together to save a bit of time.
3. Add all dry ingredients to a bowl. 1 1/2 cups almond flour, 1/2 cup erythritol (powdered), 2 tbsp. psyllium husk powder, 1 1/2 tsp. baking powder, 1/4 tsp. nutmeg, 1/4 tsp. allspice, 1/8 tsp. ground clove, and 1/8 tsp. ground ginger.
4. By this point, the butter has started to smell nutty. Make sure that it’s golden to golden brown in color, then set aside (or in the fridge) to cool completely.
5. Once the butter is cool, mix together the dry ingredients and set aside for a moment.
6. In a bowl, combine all wet ingredients. 2 large eggs, 1/2 cup heavy cream, the 1/3 cup browned butter, 1/4 tsp. (25 drops) liquid stevia, and 1/2 tsp. orange extract.
7. Using a hand mixer, beat together all of the wet ingredients until combined.
8. Sift 1/2 dry ingredients into the wet ingredients. You can use a colander to do this, or a proper sifter.
9. Use the hand mixer again to mix all of the dough together. Repeat this process with the other half of the dry ingredients. Preheat your oven to 350F here.
10. Measure out all the dough into some silicone cupcake molds.
11. Bake for 20-25 minutes or until the top is golden brown around the edges
12. Remove from the oven and set aside. Wait for about 5-10 minutes for this to cool.
13. Mix together cinnamon and erythritol (or xylitol).
14. Melt 1/4 cup butter in a saucepan, then turn the heat off. Dip each muffin into the butter (sides and bottom included) and then dip into cinnamon sugar. You have the option to only cover the top (recommended) or cover the whole thing.
15. Set aside on a cooling rack or eat warm!