I love the smell of cinnamon when it’s baking.  It just brings the hint of good things; the fall and winter holidays that are just around the corner and the absolutely delicious taste it adds to baked goods.  It also reminds me that I have less than two months until my holiday baking cookbook, Sweets by the Seasons, is due to be released.  I am still making the recipes and taking photos, so I have lots of cooking yet to do, but it will be wonderful.

Here’s something I whipped together this morning, a quick to make breakfast muffin topped with a sweet and spicy streusel mix. I used a combination of low carb baking mix and whey protein powder, but you can make it with all baking mix. If you are using another type flour, like almond flour or coconut flour, then I suggest a combination of almond flour and coconut flour. Use 1/2 as much coconut flour as you would a regular flour and add two egg whites to the recipe in order to get the rise. You may need to add additional water for the coconut flour as it absorbs a lot of liquid.

Cinnamon Streusel Muffins

1 cup Low Carb Baking Mix
1/2 cup Vanilla Whey Powder
1/2 teaspoon Baking Powder
2 Eggs
1/2 cup Sugar Substitute
3 tablespoons Coconut Oil
1 teaspoon Vanilla Extract
1 teaspoon Cinnamon
1 tablespoon Heavy Cream
1 tablespoon Water
1/4 teaspoon Salt

Topping:
2 tablespoons Almond Flour
2 tablespoons Pecans, chopped (or walnuts or other nuts of choice)
1 tablespoon Butter, softened
1 tablespoon Sugar Substitute
1/2 teaspoon Cinnamon
1/4 teaspoon Cloves

Preheat oven to 350 degrees(F.) Prepare a 6 cup muffin tin by spraying with cooking spray or oil.

Prepare topping. In a small bowl, mix together the almond flour, chopped nuts, cinnamon, cloves and butter and mix with a fork until it forms small clumps.

In a medium bowl, add the baking mix or low carb flour, whey powder, salt and baking powder and mix together. Add the eggs, sugar substitute, oil, vanilla, cinnamon, heavy cream and water and mix together until the flour is completely mixed in. Add a little more water if the batter is too thick.

Spoon the batter into the prepared muffin wells, then top with the streusel mix. Bake for 20 minutes until golden brown. Cool at least 5 minutes before serving.

Makes 6 muffins.

Nutrition Info per muffin:
Calories: 225 Fat: 17.3 g Net Carbs: 2.2 g Protein: 14.3 g