Cinnamon Roll Muffins Transformed

We love us some sweets in NOLA because...king cake! Well, we may not be able to find our favorite royal treat year round, but cinnamon rolls come in at a strong second place. This all sounds great, but those calories bring us back down to reality quickly! The packaged version of cinnamon rolls may save time and be easier, but has many ingredients in it that hike up the sugar intake more than we should ingest in one day.

Why not combine it with a muffin for easy transport in case you want to take these on the go! Let's talk whole grains and yogurt. These two ingredients are responsible for this breakfast transformation. Beat part, it only takes 30 minutes. Got y'all's attention now right!

Cinnamon Roll Muffins...transformed!

Nutritional Facts

178 Calories per serving

225 calories per serving
3g fiber per serving
15g carbs per serving

INGEDIENTS

Filling & Swirl Topping
2 ripe bananas
2 Tbsp cinnamon
2 tsp coconut sugar
2 Tbsp coconut oil (melted)

Batter
2 cups oat flour
1 Tbsp baking powder
½ tsp salt
½ cup coconut sugar
½ ripe banana (mashed)
1 cup almond milk
⅓ cup applesauce

Icing
¼ cup + 2 Tbsp greek yogurt
½ tsp vanilla extract
4 tbsp stevia blended (powdered sugar)
1 Tbsp + 1 tsp almond milk

GET TO PREPPIN'

1. Preheat oven to 375°F and coat muffin pan with coconut oil.

2. Filling: (in small bowl) mash 1 banana well with a fork. Add 1 Tbsp cinnamon, 1 tsp sugar, and 1 Tbsp melted coconut oil. Stir everything together.

Topping: Puree 1 banana, 1 Tbsp cinnamon, 1 tsp sugar, and the other 1 Tbsp melted coconut oil in a blender until it's smooth. Place everything in a small zip-top bag and seal. 

Icing: combine all ingredients in a small bowl using a hand mixer. Place in another small zip-lock bag and place in the fridge.

Batter: Place coconut flour, baking powder, salt, and coconut sugar in a mixing bowl and whisk away until blended. 

In a separate bowl, mash the half banana. Add almond milk and applesauce and whisk. Place wet ingredients into dry ingredients and mix gently until blended. Spoon roughly 2 Tbsp of batter into each muffin cup. Make a small imprint in each muffin with a spoon and add 1 tsp cinnamon filling. Top muffins with remaining batter.

3. Decorate: Cut off the tip of one bottom corner of the zip lock bag containing the topping. Pipe a swirl of topping onto each muffin.

Bake for 20 minutes until top is mostly firm and golden. TRICK: poke a toothpick in a muffin. If it comes out clean it's done. Let cool for 10 minutes then remove muffins from pan. Remove zip lock bag of icing and cut the tip of one bottom corner off the bag. Pipe yogurt icing over muffins and thank me later!

If you have leftovers (haha) place them in the refrigerator. 

Treat Ya' Self! :)