“Bake These Cinnamon Sugar Donut Muffins for the Ultimate Comfort Treat”

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  • Servings: 12 muffins
  • Total Time: 25 minutes
  • Difficulty: Easy
  • Calories per Muffin: ~120 kcal
  • Macros (Per Muffin): 7g Protein / 4g Net Carbs / 8g Fat / 2g Fiber

Introduction

Craving a warm, cozy treat without blowing your healthy goals? These Cinnamon Sugar Donut Muffins taste just like a classic bakery donut — soft, tender, and coated in that irresistible cinnamon “sugar” blend — but with a clean, macro-friendly twist.

Made with almond flour, Greek yogurt, and a touch of vanilla, these muffins bring comfort to your morning coffee, post-workout snack, or sweet afternoon pick-me-up. Whether you’re following Keto, Slimming , Weight Watchers, or a Mediterranean-inspired, high-protein lifestyle, these fit perfectly into your plan.

They deliver all the joy of a donut — minus the guilt, sugar crash, and carb overload.

Look at the Recipe

  • Texture & Visual: Fluffy, golden, cake-like muffins with a melt-in-your-mouth coating.
  • Flavor Highlight: Warm cinnamon spice and sweet vanilla comfort.
  • Diet Benefit: Naturally gluten-free, low in carbs, high in protein, and made with wholesome fats.

Ingredients Needed

For the Muffins

  • 2 cups almond flour
  • 2 tbsp coconut flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 large eggs
  • ⅓ cup Greek yogurt (or sour cream)
  • ¼ cup unsweetened almond milk
  • ¼ cup granulated erythritol (or sugar substitute of choice)
  • 1 tsp vanilla extract
  • 1 tbsp melted butter or olive oil (Mediterranean version)

For the Cinnamon “Sugar” Coating

  • 2 tbsp melted butter (or olive oil for Mediterranean twist)
  • ¼ cup erythritol (or stevia blend)
  • 1 ½ tsp ground cinnamon

How to Make Our Cinnamon Sugar Donut Muffins

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
  2. Mix dry ingredients: In a large bowl, whisk together almond flour, coconut flour, baking powder, baking soda, salt, and sweetener.
  3. Add wet ingredients: Stir in eggs, Greek yogurt, almond milk, vanilla, and melted butter. Mix until smooth and thick.
  4. Fill muffin cups: Divide batter evenly among muffin cups, filling each about ¾ full.
  5. Bake: Bake for 15–18 minutes, or until a toothpick inserted comes out clean and tops are golden.
  6. Cool slightly: Let muffins rest for 5 minutes before removing.
  7. Coat: Brush each muffin with melted butter and roll in the cinnamon “sugar” mixture.

Storage & Serving Suggestions

  • Store: Keep in an airtight container at room temperature for 2 days or refrigerate up to 5 days.
  • Freeze: Freeze muffins (uncoated) for up to 1 month. Reheat and coat fresh for the best texture.
  • Serve With:
    • A hot cup of coffee or matcha for a cozy breakfast.
    • Fresh fruit or Greek yogurt for a balanced snack.
    • Drizzle with almond butter for extra protein and richness.

Tips & FAQs

1. Can I make this Slimming -friendly?
Yes! Use fat-free Greek yogurt and light butter spray. Each muffin is roughly 1–2 syns, depending on your ingredients.

2. How many Weight Watchers points are these?
Around 2–3 WW points per muffin, using fat-free yogurt and zero-calorie sweetener.

3. Can I make them dairy-free?
Absolutely — replace Greek yogurt with coconut yogurt and butter with olive oil or coconut oil.

4. Can I use oat flour or whole-wheat flour instead?
Yes, for Mediterranean-style — though it increases carbs slightly, it adds fiber and a nutty flavor.

5. How do I make them extra fluffy?
Don’t overmix! A quick fold of wet into dry ingredients gives the best light texture.

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