Cinnamon Roll Muffin

Bread, Breakfast, Dessert



2 tbsp (13g) golden flaxseed meal

2 tbsp (14g) almond meal

2 tsp (6.25g) 'Swerve' or other sugar equivalent

1/2 tsp (1g) cinnamon, ground

1/2 tsp (2g) baking powder

dash salt

1 tbsp (7.5g) chopped walnuts

1 tsp (3.02g) raisins, chopped

1 large (50g) egg

1 tsp (4.67g) melted butter

Cream Cheese Frosting:

1 1/2 tbsp (21.28g) full fat cream cheese, warmed

1 tbsp (14g) fresh whole butter, softened

3 tbsp (37.5g) powdered sugar equivalent

dash vanilla extract

dash salt


Combine your flax, almond meal, cinnamon, sugar equivalent, baking powder and salt in a coffee mug, or other microwaveable safe mold, of some kind. (I like to grease my mug first, but I don't think it's necessary)

Mix in your raisins, walnuts, egg and melted butter.

Microwave on high for 60 seconds, (90 seconds if using a weaker microwave, or if you've added lots of other ingredients, like cheeses, nuts, frozen berries, etc.)

While the muffin is nuking, beat together your cream cheese, butter, powdered sugar equivalent, vanilla and salt. Make sure your cream cheese and butter are soft (leave out at room temperature for a while) before whipping, or else mixing will be difficult, at best.

Once your muffin is done, douse with frosting and smile, smile smile!


6.71g carb per serving