Cinnamon Spice Muffins

Today it's an ugly day outside and it has been raining non-stop since we woke up.  It was a great day to play around in the kitchen and do a little bit of baking.  I've been wanting to make a muffin recipe to give me another breakfast alternative to choose from -- one that was portable.  I made a quick and simple "not too sweet" basic muffin that could easily be modified to change the flavor by adding nuts, fruits, etc.  I originally planned to use some unsweetened applesauce in them but since I had some buttermilk that I needed to use, I added that to my batter instead for moistness.  I didn't want them to be too oily or rich...I wanted them light and moist and I accomplished that.  I ate one with a cup of coffee for my "lunch" this afternoon.  Hubby (who is not wheat free) had two of them and really liked them too.  Below are a few pictures as well as the recipe.  Enjoy!

 

BOOM!

Cinnamon Spice Muffins

Muffin Batter
1 cup golden flaxmeal
1 cup blanched almond flour
1 tablespoon psyllium powder
1/4 cup walnuts, lightly toasted
1-1/2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon sea salt
3 teaspoons baking powder (aluminum free)
3/4 cup Swerve sweetener (or sweetener of choice equivalent to 3/4 cup sugar)
1 cup Egg Beaters (or 4 eggs)
1/2 cup buttermilk (or almond milk, unsweetened applesauce or other pureed fruit or berry)
1/2 cup "extra light" olive oil (or preferred oil of choice)
1 teaspoon vanilla

"Cinnamon-Sugar" Topping
1 tablespoon Swerve sweetener (or granular sweetener of choice)
1/2 teaspoon cinnamon

In a medium mixing bowl, whisk dry ingredients together (first 9 ingredients) to ensure breaking up any lumps.  Add eggs, buttermilk (or fruit puree), oil and vanilla and mix until batter is blended well.  Using a retractable ice cream scoop, divide and spoon batter evenly between 12 paper lined muffin cups (approximately 3/4 full).  In a small bowl, make cinnamon sugar by mixing 1 tablespoon Swerve (or preferred granular sweetener) and 1/2 teaspoon cinnamon together.  Sprinkle the top of each muffin with the "cinnamon sugar".  Bake at 350 degrees F for approximately 22 minutes or until lightly golden brown and a toothpick inserted in the center of largest muffin comes out clean.  

***Note:  If you add fruit to the muffins instead of buttermilk, you may want to reduce the amount of sweetener a bit.  Also, if you prefer "not very sweet" muffins, reduce the amount of sweetener to about 1/2 cup.  I made them both ways (I preferred the muffins that used 1/2 cup sweetener and hubby liked those with 3/4 cup sweetener a little more but thought both were good).