Cinnamon Roll Muffins

Ingredients:

3/4 cup heavy whipping cream
1 tablespoon apple cider vinegar
1.5 cups sesame flour or sunflower or almond flour
1/2 cup flaxseed ground
1/4 cup coconut flour
2 teaspoons xanthan gum
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon allspice
2 teaspoons ground cinnamon
1/2 cup butter
1 tablespoon olive oil
3 eggs
1 tablespoon Sugar free maple syrup I used Sukrin
1/2 cup Swerve or erythritol

Topping:
1/2 cup Swerve
1 teaspoon ground cinnamon
3 tablespoons butter softened

Optional Cream Cheese Icing:
4 ounces cream cheese softened
4 ounces heavy cream
1 teaspoon vanilla extract
1 teaspoon vanilla liquid stevia

Directions:

Preheat the oven to 350 degrees.

In a small bowl add the heavy cream and apple cider vinegar. Set aside.

Whisk together the next 8 dry ingredients in a large bowl and set aside.

Add the butter, oil, eggs, syrup and 1/2 cup Swerve to a stand mixer and blend until incorporated well. Add the heavy cream and vinegar into the stand mixer and blend until smooth.

Gradually pour in the dry ingredients into the stand mixer and blend until combined.

Grease a 12 capacity muffin pan and pour batter evenly into each cup.

In a small bowl stir the topping ingredients together and spread on about a teaspoon to each muffin top. Bake 25 minutes.

While the muffins are baking , mix the icing ingredients together in a stand mixer until smooth, no lumps. Set aside until muffins are ready.Allow muffins to cool about 5 minutes then loosen around edges with a butter knife.

If making ahead, keep muffins and icing in the refrigerator, reheat muffins in oven at 350 for 10 minutes and add icing when ready to serve.

Servings: 12

Nutritional Information: Calories: 272, Fat: 22g, Carbohydrates: 9g, Fiber: 3g, Protein: 8g