Snickerdoodle Muffins

Name: Snickerdoodle Muffins
Prep time: 15 min
Cook time: 22 min
Total time: 15 min
Yield: 6
Cuisine: American
Ingredients: 2 piece eggs; 0.5 cup almond flour; 2 tbsp coconut flour; 1 tbsp ghee softened; 0.25 cup coconut sugar; 1 tbsp vanilla collagen; 0.5 tsp baking powder; 1 tsp cinnamon; 0.25 tbsp cinnamon for topping; 0.5 tbsp coconut sugar for topping

15 mins prepServes 6

Delicious Snickerdoodle Muffins that are Paleo and Gluten-Free. These muffins are packed with protein and collagen from vanilla collagen, giving them a slight vanilla flavor to complement the classic cinnamon and sugar combination. Perfect as a healthy breakfast or snack.

6 servings

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Instructions

Preheat oven to 350 F. In a bowl, whisk 2 eggs. Then add in 1/2 cup almond flour, 2 tbsp coconut flour, 1 tbsp softened ghee, 1/4 cup coconut sugar, 1 tbsp vanilla collagen, 1/2 tsp baking powder, and 1 tsp cinnamon. Mix all the ingredients together until well combined. Line a muffin tin and pour batter about 3/4 of the way up in the cups. Bake for 20 minutes. While muffins are baking, prepare the topping: In a separate bowl, mix 1/4 tbsp cinnamon and 1/2 tbsp coconut sugar. After the muffins are done baking, sprinkle the topping mix on top of each muffin. Add them back into the oven for 1-2 minutes to let the topping caramelize a little.

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Snickerdoodle Muffins

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