These were born out of trying to come up with a healthy cinnamon roll recipe, abandoning the “roll” idea and opting for a muffin instead. These hit the mark for sure. You can also frost them with a healthified cream cheese frosting. They are great for breakfast, snack or dessert.

COOK TIME 25 mins

SERVINGS 36 mini muffins



  • ½ cup plain amasai (or organic plain yogurt)
  • ¼ cup erythritol to taste
  • 2 organic eggs
  • 2 ½ cup almond flour
  • ¼ tsp sea salt
  • ½ tsp baking soda


  • 2 tbsp ground cinnamon
  • 4 tbsp erythritol to taste
  • 2 tbsp organic unsalted butter melted (or coconut butter)


  • ½ cup organic cream cheese
  • stevia to taste
  • vanilla to taste
  • coconut milk to thin, to taste


  • Preheat oven to 310° F.
  • Combine all the wet ingredients into a bowl and blend well with a spoon.
  • Add the dry ingredients to the wet and blend well with a spoon.
  • Blend all the topping ingredients using a fork in a separate bowl.
  • Place cupcake liners in a muffin pan and fill the liners ⅔ with batter.
  • Add small crumble of topping for mini muffins or about a tablespoon of topping for large muffins on top of the batter.
  • Use toothpick or skewer to mix some of the topping into the batter (or just leave it on top).
  • Bake for 20-25 minutes or until a toothpick placed in the center of a muffin comes out clean and the tops are starting to brown.