17-year-old Kaitlyn shares her recipe for muffins that taste just like the cinnamon toast she remembers!
Kaitlyn Fabry
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Cinnamon Toast Muffins
For a long time, I've talked about how much I miss my dad's famous cinnamon toast. The flavor of these muffins brings me right back to our kitchen bar stools where I would sit, eagerly awaiting the early morning meal.
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Ingredients
- 1.5 cups almonds (sprouted is optimal) (or 1.5 cups almond meal)
- 2 tablespoons coconut flour
- 5 tablespoons butter
- 2 tablespoons ground cinnamon (or pumpkin pie spice blend)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup coconut oil
- 3 eggs
- 1 tablespoon vanilla
- non-GMO Xylitol or stevia to taste
Instructions
- Process almonds to make flour texture.
- Add coconut flour, xylitol, baking soda and salt.
- Process again.
- Add eggs, vanilla and coconut oil.
- Process again.
- Set aside for later.
- Melt butter on the stove.
- Add cinnamon and xylitol.
- Fold into muffin mixture.
- Place in muffin liners.
- Bake 350 degrees for 20 minutes.
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These look delicious! I need to try them. I do not eat bread so french toast has not been eaten in 1-1/2 years but these muffins can!!
These look so good! If I don’t like the taste of stevia can I use regular sugar?
Yes, or honey if preferred. I don’t like stevia either. My favorite alternative sweetener is Coco Monkey from Wilderness Family Naturals. It has monk fruit in it and I love it!
These sound yummy! 🙂
How do I use almond flour instead of the almonds. I already have it on hand. BTW, these sound so-o-o good. Have been craving familiar comfort foods now that I am grain-free, sugar-free, etc.
Mary
Mary, you can easily use almond flour (almond meal). It’s approximately a 1:1 substitution. You may find that you need a bit more almond flour than almonds. Maybe 1 3/4 cup almond meal instead of 1.5 cups almonds. It will take some trial and error, but it should still work just fine.
These sound so good!!! I would love these for breakfast or an afternoon snack. Thank you so much for sharing this at Savoring Saturdays last week.