Cinnamon Keto Muffins

Cinnamon Keto Muffins
Dry Ingredients:
1 Cup LSA   or  almond flour or flaxseed
1 Tbsp cinnamon
1 Tbsp Baking Powder
1/4 C your preferred sweetener (I use a stevia/erythritol mix – not Natvia, but similar)

Wet Ingredients:
3 eggs
1/4 C water
1/4 C coconut oil or  light flavoured olive oil
1 tsp vanilla

1/4 C chia seeds

– Oven at 180 degrees celsius

– Place all dry ingredients in a bowl and set to one side.
– In a separate bowl, blend wet ingredients together well so that the oil, eggs and water aren’t separated. I did this by hand with a whisk but could do in a hand blender etc.
– Add blended wet ingredients to dry ingredients and mix together well.
– Once mixed, add your 1/4 C chia and combine. Let sit for 3-5 mins.
– Evenly divide mixture into greased paddy tins (I used a greased mini muffin silicon pan) and bake for 10 – 15mins depending on size of tin you’re using. Could bake in paper cases too if preferred.

Because these are mini-sized, the mix yielded 18 mini muffins, but you will obviously get less the larger the pan size you use. I bet it’d work well in a small cake or loaf tin too!

Published by Wendy Hay

Blogging healthy fat laden primal/paleo, grain-free recipes at paleowithcream.com.

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