Description
These snickerdoodle muffins are incredibly soft, moist, and full of cinnamon flavor. Made with almond flour and Greek yogurt, they offer a gluten-free option that’s still light and fluffy.
Ingredients
Units
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- 2 cups almond flour
- 2 tbsp coconut flour
- 1/2 tsp salt
- 1 tsp cinnamon
- 3/4 tsp cream of tartar
- 1 tsp baking powder
- 2 eggs
- 1/4 cup brown sugar (can sub coconut sugar)
- 1/4 cup sugar
- 1/4 cup plain Greek yogurt
- 1 tsp vanilla extract
- 1/4 cup skim milk (or milk substitute)
- Extra sugar and cinnamon for garnish
Instructions
- Preheat oven to 350°F and prepare a muffin pan with 12 muffin liners.
- Combine the dry ingredients (almond flour, coconut flour, salt, cinnamon, cream of tartar, and baking powder) in a large bowl until no clumps remain.
- In a separate bowl, whisk together the eggs. Add the brown sugar, sugar, Greek yogurt, milk, and vanilla and mix to combine.
- Pour the wet ingredients into the dry ingredients and mix well.
- Scoop the batter into muffin cups, filling them about halfway. If you have remaining batter, distribute it evenly among the 12 cups.
- Sprinkle a pinch of cinnamon sugar on top for garnish if desired.
- Bake the muffins for 15-18 minutes or until they’re cooked through.
- Let them rest for 5 minutes before serving.
Notes
- You can substitute coconut sugar for brown sugar for a more refined sugar-free option.
- For a dairy-free version, substitute Greek yogurt with a plant-based alternative and use a milk substitute.
Nutrition
- Serving Size: 1 muffin
- Calories: 170
- Sugar: 7g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg