Servings: 1 Prep: 1 min Cook: 1 min Total: 2 mins
I kind of grew up in and amongst farmers markets. I grew up in a town, somewhere in the mountains, near Yosemite National Park, CA. My grandparents owned a huge apple orchard in the town and they would attend various markets, selling apples, cider and apple honey. I’d join them and hang out. One of the markets was a market in Fresno, and THIS market had sweet, hot, fresh, steaming, aromatic cinnamon rolls.
These rolls became almost something like a part of my own DNA. Without them, I cannot function.
Years later, I owned a catering company outside of Cabo San Lucas, in Mexico. A big part of my catering company was a gigantic portable catering trailer that I’d designed. Because of the horrible and bumpy roads in Mexico, I designed all the cooking devices to run on natural fuels, primarily carbonized coconut shells. Ultimately, it was a 3 ton beast of a machine. To show it off and promote the catering business, I served as a vendor at the local Farmer’s Market, pulling my massive kitchen up onto the grass, sparking up my coconut ovens and baking fresh cinnamon rolls, for all the world to sniff out and eat.
I LOVE cinnamon rolls!
All this said … it COULD be that I love frosting! A do enjoy a good cinnamon roll, drenched in melting butter; fresh and a little doughy, but if I had to look deep within my own genetic structure, it becomes clear that I run more efficiently on FROSTED cinnamon rolls.
What we have here is an EXCEPTIONAL “One Minute Muffin”, with a sweet and cinnamon twist, with the very same cream cheese frosting that I used to douse my rolls with, down in Mexico. Just swap out the sweetener for something a little less intense for my blood sugars and … the end result would’ve made the 8 year old boy in Fresno smile, ear-to-ear.
Cinnamon Roll Muffin, in a MinutePrint Rate
- 2 tbsp golden flaxseed meal
- 2 tbsp almond meal
- 2 tsp 'Swerve' or other sugar replacement
- 1/2 tsp cinnamon ground
- 1/2 tsp baking powder
- dash salt
- 1 tbsp chopped walnuts
- 1 tsp raisins chopped
- 1 large egg
- 1 tsp melted butter
Cream Cheese Frosting
- 1 1/2 tbsp full fat cream cheese warmed
- 1 tbsp fresh whole butter softened
- 3 tbsp powdered sugar equivalent
- dash vanilla extract
- dash salt
- Combine your flax, almond meal, cinnamon, sugar equivalent, baking powder and salt in a coffee mug, or other microwaveable safe mold, of some kind. (I like to grease my mug first, but I don't think it's necessary)
- Mix in your raisins, walnuts, egg and melted butter.
- Microwave on high for 60 seconds, (90 seconds if using a weaker microwave, or if you've added lots of other ingredients, like cheeses, nuts, frozen berries, etc.)
- While the muffin is nuking, beat together your cream cheese, butter, powdered sugar equivalent, vanilla and salt. Make sure your cream cheese and butter are soft (leave out at room temperature for a while) before whipping, or else mixing will be difficult, at best.
- Once your muffin is done, douse with frosting and smile, smile smile!
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* Learn More: More about this recipe and nutrition …
114 thoughts on “Cinnamon Roll Muffin, in a Minute”
OH MY GOODNESS!!!! I just tried this and it is BEYOND yummy! Even my high-carb hubby was impressed–and he’s not easily impressed! This will be a "go-to" for absolute decadence! I hate when people use tons of exclamation marks, but I just couldn’t resist on this one… 🙂 Thank you for sharing this recipe!
Yep! I concur! It’s a magical blend of ingredients. The frosting just really ties the whole thing together and really does become everything I love about a cinnamon roll! MORE EXCLAMATION POINTS!!!!!! Thank you for the kind words. Thrilled your husband loved it, too! 🙂
How important is the golden flax? I don’t have any (I just have Whole Ground Flax Seed Meal from Bob’s Red Mill), and I MUST make this immediately! 🙂
Hi Stephanie. It’s not at all! Any ground flax will do. It’s just what I happen to have, but yours will do just fine!
Minus the raisins, you are a GENIUS 🙂
Thanks, GiGi! It’s funny … before I watched my sugar intake, I didn’t really care for raisins, much. Now that I’m REALLY careful about what I eat, raisins have become a rare, but … pleasant surprise! Thanks for the kind words! 🙂
DJ, this recipe should come with a "Warning"! They are addictive :-)! I made the recipe for the one muffin, shared it with my husband and decided I would NEVER make just one again! I immediately went back to the kitchen and mixed up a batch for 8 muffins, filled a 6-count giant muffin pan and baked them for 14 minutes @ 350. I will make a large batch of the cream cheese frosting and we will be keeping these on hand for when you just really want something sweet. The net carbs come out a bit lower when sharing. This recipe is a real keeper! Thank you for sharing your talents with us!!!
Sure thing, Viki! It’s funny you should say that about the warning. I had literally typed one up and attached it to the chocolate OMM, but decided it was a bit too darkly written and removed it. Ultimately, these things are "somewhat" self regulating. They are full of fats, which the body will reject if given too much. You should eat and feel completely satisfied for a good long while. The desire to eat another should subside. At least … that’s the theory! Regarding the carb amounts … yep, they fall a bit into place as you make larger batches. The frosting is overkill on this one, but to make a single serving frosting that actually MATCHES the muffin would require silly small amounts of things. My hope and belief is that most people will do what you’ve done, but … we shall see! Thanks for the kind words and enthusiasm! 🙂
Oh my goodness! I’ve been cooking low-carb for several years now, and these are AMAZING! Definitely a winner. Thank you so much for sharing! I am planning on making up individual mixes for this as a delicious breakfast.
Yep! I think that’s a good way to go. You can also make the frosting WELL in advance, but be warned it hardens when its cold. Maybe pull it out and put it in "defrost" mode in the nuker, while showering in the morning? Just a thought … Glad you liked it! 🙂
This sounds yummy! I’m allergic to almonds (big issue trying to go lc/gf!!)so wondered what you thought about swapping out the almond flour for coconut flour. I know I’d have to use less & increase the egg/liquid, but what are your thoughts?
Hi Judy, actually my recommendation would be to just use all flaxseed meal. You could use coconut flour, but it’s my feeling that this would result in a softer/cake-ier muffin. This would be really tasty on its own, but I feel it would get a bit lost with the hearty cream cheese frosting. Either way, it’s going to be delicious, but my suggestion is based on creating a heartier and more sturdy muffin. I hope this helps!
Thanks for the tip. I was impatient, & tried it with the coconut flour before you even had a chance to reply(I added only 1 Tbsp of the flour, & used 1 whole egg & 1 egg white) & it was delicious! I made another one for breakfast today. It was a bit more cake-like (not necessarily a bad thing! ?)with the coconut flour, so next time I’ll try it with all flax. I made one for my son with your recipe (using almond flour), & he loved it! He’s a lifeguard at one of our state parks, & has long days & is almost always hungry. I gave him one of the rolls, an egg, and blueberries. I’ll be anxious to hear how long it kept him satisfied. Thanks again for sharing the recipe!
Glad you liked them, Judy AND found some tricks that work for you! Your son’s daytime snack should really keep him satisfied for a good long time, I believe. Let me know what he says!
He said it was one of the first days this summer that he’s felt full all day. That’s worth the price of admission (or cinnamon roll) alone!! We’ll be repeating that breakfast for him pretty frequently.
I had this for breakfast yesterday and this morning – I love being able to eat something like this for breakfast on a low carb diet! Thank you so much for this easy delicious recipe and all your other hard work (also tried your chocolate tart with the macadamia nut crust and that was also super yummy!)
Hi Estelle! Thank you for the kind words! I agree, it’s a pretty amazing little treat, considering it’s … actually not even really a treat! It’s something I view as a good way to start the day! Also, I’m THRILLED you tried my chocolate pie! That’s still one of my absolute favorites!
Just made it and LOVE it!!!
Quite simple, easy and fast!!!
THANK YOU VERY MUCH!!!
I don’t cook with flaxseed at all, so I wondered if you have any recommendations for why I could use in place of it.
Thank you! 🙂
Hi Nikki, a great alternative is ground chia seed. You would want to use about 25% less. So, in this case, use 1 1/2 tablespoons of ground chia, rather than 2 tbsp of flax. I hope this helps!
I am eating this now, and it is absolutely delicious! Thank you so much – I was going to cheat tonight and make something not good for my diabetes, but I remembered pinning this and made it instead, and I am so glad I did! I am going to make up some little pre-mixed packets so all I have to do is add the wet ingredients and I’ll be good to go!
Good thinking, Jan! A lot of people do this, actually. They make little pre-mix kits, so they just need to throw it together at the last minute. Quick and easy!
Really enjoying this blog! Its quickly becoming my everyday go to source for grain free sugar free meals! Everything I’ve made so far has been really great!
Fantastic, Jo! I’m glad to hear it! Please let me know if you have any questions! Welcome! 🙂
DJ…just made this and it is remarkable. I subbed the much hated Carbalose for the flax and it was a wonderful result. And the frosting is brilliant. Delicious, quick, and versatile. Ill be using it on many other things. If you can, please suggest some cookie recipes. I have tried and tried but, with almond flour, mine always come out tasting the same and are very dry. I want to try your funnel cake recipe. We made a conventional recipe and made rosettes which were wonderful. Such a small amt I don’t think the carb load was too bad but I’d like to try your batter recipe. Love your facebook posts! Happy New Year!
Frank, I’m glad you enjoyed it! Regarding the cookies … I actually made about 10 different cookies about 2 months ago and discovered that I lack the knowledge or skill to make a variety of delicious sugar free cookies! They were all edible and about 3 were awesome, but the other 7 were lackluster, at best. Those will never see the light of day, but the other 3 will be in my upcoming book (if I ever finish the thing! 😉 ). In any event, on my site the lemon bars are excellent and come from the cookie family. Beyond that I don’t have much. Check out Jennifer Eloff’s Cookie Section: <A href="http://low-carb-news.blogspot.com/p/cookies-and-squares.html" target="_blank">Cookies and Squares</a>.
Thanks DJ…yea low carb cookies are vexing…it’s partly because sugar does more than just sweeten…it provides moisture, stickiness, and texture that is very difficult to duplicate without it. Life is not fair! Looking forward to your book!
Can you suggest something else for the flax? I have an allergic reaction to it….and the recipe looks awesome!!
Hi Cheryl, sure! Just use ground chia seeds, instead. They work almost precisely the same way. I grind mine with a coffee grinder, but you can purchase it pre-ground. I also recommend using about 25% less. So, if the recipe asks for 2 tbsp., use about 1 1/2 tbsp. I hope this helps! 🙂
This sounds so good. My hubby is really missing his cinnamon buns. Is it possible to add almond meal twice? I do not care for flax seed, and really don’t want to buy chia seeds. I know…I am being difficult. 🙂 Thanks.
Hi Carol … No? I really think this needs "something else" … otherwise, it’ll be a sort of crumbly cookie/scone-like thing. As an alternative, you could try using the Vanilla OMM as a base, which is coconut flour. Or use a coconut flour/almond meal blend for this one. I hope this helps! 🙂
Amazingly delicious! I halved the amount of sweetener because I don’t like things super sweet.. it was perfect. I’ve been on the candida diet since August, so no sugars or fruit, and just wanted to treat myself. Thank you thank you thank you!!!
Fantastic, Suzanne! I’m glad you enjoyed it! 🙂
These are fantastic! The texture is perfect! Have you ever made a big batch of the base recipe to have on hand? In my morning rush, every minute is precious and these would be great on the mornings I don’t have something pre-made!
Kim, I personally haven’t. I have a little scoop and various recipes memorized, so when I want to make something, I just kind of quickly cobble it together. However, I know a lot of people DO make mixes out of it, then add the wet ingredients, nuke and enjoy!
I just made this morning and my 3 yr old and 1 yr old both highly approve! It is delisious! Although my son didn’t care for the walnuts. He said nuts are for squirrels. Out of the mouth of babes. 🙂
LOL! Thanks for the chuckle, Gina! Glad you enjoyed it!
OMG!!!!! This is so good and yummy. It totally puts my sweet tooth self in a state of bliss. Thank you so much for this quick, easy, and delicious breakfast treat :)I’m going to use the frosting on my gluten free cupcakes or at least I’ll try if I don’t eat it all first 😉
OMG! I can live like this. You rock, 4 months post pregnancy, gained100lbs, down 75, I can do this. Thank you for posts!
Thank you, Cynthia and Alicia! I’m really glad you enjoy them. This is probably my favorite (or the pumpkin … ) Hmmmm … or maybe the vanilla. 😉
Can you please just get to the recipe and the ingredients. It would speed things up for all of us…..thanx
All that scrolling is making your finger tired, Unknown? Sorry to hear of your struggles …
OMG this is the best recipe for OMM, and I think I’ve tried almost all of them. This is my new go to recipe. For the frosting I used about 2 Tablespoons heavy cream and some sugar free vanilla pudding to make a thick frosting. It was heaven. Thanks!!
Awesome, Bethy! I’m glad to hear it! 🙂
Just made this…OMG I couldn’t wait to taste it and it ended being my dinner, sure glad I had a healthy lunch 🙂 Delicious! Keep bringing on the recipes and your stories too!!
Hi from Rochester, NY. Where we still have winter!! Woohoo!!! NOT!!!! I’m fed up with avoiding the real bad foods like Cinnamon Rolls and diving into making my own. Thank you for this version. As a foodie I’m curious what size coffee cup and/or ramekin you use. I love COFFEE so my mugs are 10 ouncers or better and I know container size affects the finished product on so many levels! Also I have ramekins from 1/2 cup on up.
Hi Chef! Because this recipe is rooted in the microwave, the size/shape of the vessel doesn’t matter as much. The waves just attack the water molecules and vibrate the dickens out of them, regardless of the container. That said, my ramekins are 8oz. My cups vary in size/shape (bought at the salvation army, specifically so I could have a cheap variety). As long as it’s non-pourous and save for the microwave … it works! All this said, I personally never microwave them. I much prefer baking them and use a typical "large sized" silicone baking muffin tin (the kind that makes 6 muffins per half quarter sheet-tray). 350F for about 13 to 15 minutes. I hope this helps!
Dear Amazing, Wonderful, Chef-guy.
I am an extremely happily married woman, but if I was not, I would want to marry your recipes.
Thank you thank you thank you for sharing them, along with your witty and interesting commentaries.
Hiya Grateful! Thanks for the kind words! 🙂 Maybe you should sit down with your husband and have a heart to heart. He may be more open and receptive to my recipes than you might think! 😉
I made these this morning, yummy! If I want to make a batch of 8 can I just multiply the ingredients? I want to bake them a bit smaller & more. Thanks for your hard work! You are one of many talented low carb chefs, very appreciated! Karen A
Thanks, Karen! 🙂 Yes, this recipe multiplies quite well. I do it often and bake them. 350 F for about 13 to 15 minutes (for muffins) and 24 to 28 minutes for a larger loaf or cake. I hope this helps! 🙂
This was delicious!! I made the chocolate OMM last night but this one takes the prize. Thanks for sharing. I can’t wait to try more of the recipes here.
I’m glad you liked it, Jenifer! This, the vanilla and the pumpkin are my favorite OMM’s. I’m with you on the chocolate one. It’s ok, but a bit dry and scratchy. I keep meaning to tinker with it, but it gets so much positive feedback … I tend to just let it do its thing. In any event, I’m glad you like it. Thanks for the feedback! 🙂
I just made the cinnamon roll omm…I am officially in love…can’t wait to make them all! But one question. These are a little tedious with all the ingredients and I’m sure that as I make more it won’t feel that way, but in the meantime do these freeze well?
Hi Brooke, I’m sure they’re ok to freeze. They’ll lose a bit of quality, but I know some people freeze them and then pop them in the toaster to bring them back to life. I know others make a mix of the dry ingredients and just quickly throw it all together. The frosting lasts a while, so you could also make some of the frosting and just leave it in the fridge, with a small time lock on it, so your fingers don’t keep dipping in to it. 😉 I hope this helps! 🙂
wow.. this is amazing!! I miss cinnamon rolls or cinnamon anything.. this is fabulous! THANK you!
I’m glad you like it, LeAnnWP! 🙂
Can these be baked as well??
Hi Mindy, I actually prefer them baked. 350 F for about 13 to 15 minutes (or golden). Alternately, for larger loaves/cakes … 350 F for 24 to 28 minutes. I hope this helps! 🙂
I’ve recently started induction on Atkins and I was wondering if it would be ok to swap the almond meal for protein powder?
Hi Rosemary … honestly, I’ve never tried that. That said, I have a sneaking suspicion that it WOULD work. Give it a shot! It’s just 2 tbsp. Worst case it doesn’t work, but … it’s not a major loss. Again, though … I suspect it’ll work just fine, in this particular case. Please report back your findings! 🙂
How is this low carb when there is 57 carbs? That to me isn’t low carb.
Hi Unknown, it’s actually closer to 7. Look at the final column. This column has the fiber and sugar alcohols subtracted from the totals. Fiber and erythritol do not have an impact on blood sugars, so they do not count and are subtracted from the total. <a href="https://www.djfoodie.com/Blog/beid/989295">Give this a read to understand more about the math on my website.</a> I hope this helps!
This is a wonderful treat for anyone watching their carbs but needing a cinnamon roll. ME! Brooke A I usually measure the dry ingredients and put in a sandwich baggie till morning and it speeds up the process. I also measure the butter and cream cheese the night before and put in refrigerator so first thing in the morning I take out so it can start softening. Hope this helps to be able to enjoy this often for breakfast.
Nita, I know a lot of people that just make big batches of the dry mix and simply scoop it out and add their wet ingredients when they want one. Easy peazy!
Just wanted to say that this is fabulous. Don’t know what I liked more: the muffin or the frosting! And kudos to you for the amount of frosting! I double checked to make sure this was for just one muffin cause it was a LOT (but I had no trouble finishing it, mind you!) I omitted the raisins, and maybe next time will add more cinnamon, just cause I love it…maybe a sprinkle on top as well. I also omitted the walnuts, but I used regular flax meal instead of golden, do it tasted nutty anyway. You and your recipes are a blessing from heaven. If ketosis didn’t keep me in a permanent state of satiety, I’d be eating all the time just trying to attempt all your recipes! Dana Carpender who? Also, thanks for the reply about the pretzels…
K, it’s funny … I remember actually agonizing a bit about the frosting on this one. It is a lot of frosting, but … it’s within parameters and … it’s in reasonable amounts. Really, my hope is that people do things like multiply the recipe by 4 and bake them, but only multiply the frosting by 2 or 3. Like you said, though … the frosting a big part of the greatness of this one … and people seem to really dig it (myself included!), so … *shrug* … I leave it to you to decide where to take it. There really are no "wrong" answers! 😉
oh my goodness! While I have made the "muffins in a cup" before, I had never thought of adding the cream cheese icing. I read the recipe and just about drooled…So, even though I didn’t have SF powdered sugar, I just made it with regular granulated sucralose. It was thinner but when drizzled (well more like melted into a big blob!) over the muffin, it was soooo yummy! This may be my go-to for the nights everyone else is having dessert.
I really love your recipes! However, I have a question regarding the use of flax. I read online that flax increases estrogen. As a recent breast cancer survivor & on meds to supress my body’s estrogen, I’m concerned with using flax in recipes! What would be a good substitution? Thnx!
Lisa, I?m glad you enjoyed this! Yep, that would work just as well. If you ever want to powder your granulated sucralose, you can always throw it in a coffee grinder and ?whirr? it up! It makes little sweet powdery cloud, but it also creates a powdered sweetener. Just a thought for the future. <br /><br />
Bille, thanks! Yep, the flax thing is something I?d learned after developing these recipes. My replacement is ground chia seeds ? and it?s a perfect alternative. I buy chia seeds and grind them in the coffee grinder and use in place of flax ? constantly ? in pretty much every recipe where flax meal is used. I usually use just a bit less than the recipe asks for 15% to 25% less, and ? for whatever reason the cooking time needs to be just a bit longer, but ? the end result is actually even more pleasant, in my experience. I hope this helps! 😀
I just started low carb eating and am slowly gathering ingredients for the yummy recipes I’m finding.
I didn’t have exactly what I needed for these OMMs, but thot I’d try anyway. I only had flax seed meal
So I used that. I mismeasured the Stevia and figured, "Oh well!" Oh. My. Goodness! It was bigger than I
Expected and so good! Thank you so much for this treat!!
Awesome, Mary! Glad you were able to make it work! 🙂
This was absolutely awesome. My oldest son and I have changed our eating to a low carb life style. My son is 21 and I’m trying to make site he enjoys the change. Thank you for the recipes that are making this transition so much easier.
My pleasure, Lori! Thanks for the kind words! 🙂
This were absolutely delicious. I substituted almond meal with whey protein and also added two teaspoons of decaffinated coffee and extra cinnamon. Mmmmmmm. Thought I had died and gone to heaven.
I have been looking all over this site and does anyone know the quickest recipe for breakfast??
Can’t wait to make this, and just couldn’t resist telling you that I, too, grew up in in the mountains in California. I lived in Shaver Lake, which is about 50 northeast of Fresno. Small world!
Sounds delicious, Liz!<br /><br />
Kira, really any of the OMM’s would be good. A lot of people mix the dried ingredients together and have a big batch. Then, add the wet at the last minute and bake or nuke, and then spread some butter or jam on it. Takes just a few minutes. You can also pre-bake them and just toast them up before eating. Something simple like scrambled eggs with some zucchini and tomato sauce is also pretty quick. Plain greek yogurt with some fresh fruit, a sprinkle of Swerve and a big cup of coffee? Lots of options. I hope this helps! :)<br /><br />
Geri, I know Shaver Lake! Not "that" close, but … I grew up around Oakhurst, CA … and lived in Bass Lake all through High School. A great area, actually. Small world, indeed!
would an egg substitute of any sort work with this recipe? thanks so much!!
Hi Kay, I’ve had tremendous luck using <a href="http://lexieskitchen.com/lexies_kitchen/2012/10/2/how-to-make-a-chia-egg-or-flax-egg.html" target="_blank">chia eggs</a> in these kinds of things. I hope this helps! 🙂
I just had to say (maybe for a second time)I love all of your recipes so far! I just made this one and reading the comments I saw someone used heavy cream & sf vanilla pudding … then I couldn’t make up my mind which I wanted ~ so I compromised, I used heavy cream & sf cheesecake pudding 🙂 waiting for it to cool down to eat it!! Thanks for all of your hard work bringing us all of these recipes!
Sure thing, Sheri! I hate to burst your bubble, but those sugar-free puddings are still full of starches to help them thicken. I ate them A LOT in my early days and they are definitely better than the real thing, but the eventually caused a stall and I had to phase them out. Just be aware … if you’re trying to lose weight and are starting to stall out … take a look at these. They may be the culprit! That said, if you’re just maintaining and happy and all is well … keep it up! If it ain’t broke. Don’t fix it! 😉
Thank you … I only used a very small amount but I’ll remember that. I’ve lost 56 pounds in 3 1/2 months and every so often I stall out so I’ll keep an eye on things better! I think I’d like to lose another 20. I’ve been trying a lot of new recipes so we don’t get bored so I wasn’t sure what was really doing that (I thought maybe almond flour because it always seemed to be around the time I ate that) Thanks for the reply
Sheri, it could be the almond flour. That suggests you’re eating a lot of "treats". Treats are good, but … they’re treats. Ultimately, the idea is to remove things that "may" be the culprit. It could be pudding, it could be almond flour, it could be your sweetener, etc. If you get stuck, take a look at the things you’re eating a lot of and remove them … one at a time. If there are no changes, then … that’s not the culprit. Add it back and remove something else. Something will be the barrier … it’s just a matter of experimenting and finding whatever it is that’s holding you stuck.
Thank you for your recipes! I really enjoyed the cinnamon mim. But I do find that some of them have ingredients that aren’t on the low carb food list like the raisins in this recipe (I left the raisins and walnuts out and it was still delicious) it would be Kool if you’d add an instructional note saying something like, if you’re doing a stricker induction level equivalent of LC, remove this ingredient… Or substitute this for that… That would be tremendously helpful.
I’ve had newbies come to the LC group I’m in confused about these things.
OHHHHH, btw, I sliced the muffin ( minus raisins and nuts) into four even slices and fried them in a little butter – oh boy was that delicious!! 😀
Armina, I understand your point and I often do make statements like that. In all honestly, I’m actually a little surprised that I don’t, on this one. Must’ve run out of coffee on the day I wrote this one! 😉 In any event, ultimately … I don’t know that I need to specify every angle about every recipe. I could literally just write each recipe and comment on how it fits into a variety of different dietary landscapes and talk about how the ingredients are gluten-free, or how the sweetener is natural, or how some phases of the Atkins diet doesn’t support raisins, but … that the Paleo people love them. At some point, it becomes a challenge to frame everything in different ways for different people. Ultimately, I just hope that people know what they should and shouldn’t eat … and if they don’t know … a meager 6 net carbs isn’t really going to hurt them … no matter whether it has raisins or not. It’s really just a small amount. I hope that makes sense (it might not! I’m just blasting through these, today. Whee!)
WOW….eating this right now, minus the nuts and raisins. Also instead of frosting I have sugarfree maple syrup on top….delish:)a new favourite….thanks for this:)
Sounds delicious, Martha. I’m glad you’re enjoying it! 🙂
Am I reading something wrong – 57g. carbs is NOT low-carb…. still, love the recipe but having a hard time wrapping my head around it!!
—Reply posted by spirals73 on 1/28/2015
Depends on the particulars of your personal eating plan.
Can I use coconut oil instead of butter?
I was wondering if the golden flaxseed meal was just for cosmetic purposes. I found some, but it only comes in small packages, whereas the brown comes in larger (aka more cost effective) packages. I made my first one yesterday, and have since had 3 more, so I’m going to be in the market for large quantities of flaxseed meal in the future.
This is GOOD! even without raisins and nuts. Try it!!! Thanks for the recipe!!!
Hey, All ? sorry for the delay in my response. I?ve been moving across the border for the past few weeks. Quite busy. Just now catching up. In any event ? <br /><br />
K Leib. Yes, look at the far-right column. It?s the ?net? carb count. You?re looking at all the carbs, before the fiber and erythritol are deducted. These have no meaningful impact on the blood sugar, so they are subtracted. It?s actually about 6 1/2 ?net? carbs. <br /><br />
Unknown, yep! In very large part, you can substitute most fats for other fats in most recipes. Flavors can be a factor, and often times you?ll need a ?solid? fat, or the temperature of the fat (as well as the smoke point) can be factors, but ? in VERY large part, fats can function almost interchangeably in most recipes. In this, you could use butter, ghee, coconut oil, lard, palm oil, etc. Even something like olive oil or bacon fat would work, but the flavors might stick out a bit ? <br /><br />
Suzanne, the ?golden? color is purely cosmetic. In fact, I should probably go through and change all of those. At the time, I just had one big bag of golden. Since then, I?ve been using standard flax seeds and just grind my own, in a spice grinder. I MUCH prefer this approach. <br /><br />
Unknown ? glad you like it! 😀
Where did you grow up? I am from Sonora. Wondering if that is where you are from
Hello, can u please tell me what might be a Powdered Sugar replacement.
Thank You, looking forward to your reply.
—Reply posted by Kelly on 4/28/2015
I take Erythritol and put it in a coffee grinder. Presto – powdered sugar!
—Reply posted by Valerie on 1/27/2015
In Australia it is icing sugar
As I was first making this I wasn’t impressed. I was thinking cinnamon roll, but went back and read the name of the recipe and it is a Cinnamon roll MUFFIN. It could have been a rock with that icing on it though and I would have eaten it. That icing is awesome! A cup of coffee with cream and the cinnamon roll MUFFIN with the AWESOME ICING and it was close enough to cinnamon roll for me. Thanks! (Btw folks, erythritol powder is wonderful for this and so worth it. I ordered it online. It will last a long time because you don’t usually use much. I haven’t used Swerve yet). I licked the plate 🙂
I. Love. This. Muffin. 🙂 I have had it numerous times now for breakfast. it is sooo filling and I love the frosting! I recently came across pumpkin spice extract at Walmart and bought some, now I add this to the mix and I can have a pumpkin tasty treat whenever I want!!! Yes.. winning! Thank you!
—Reply posted by DJ on 1/27/2015
Hi DJ another thought for when those muffin moments strike. I pkg up the dry ingred in a individual bag post the wet ingred either on bag or a card tape to your cab door. I make the mixes up once a week,different ones,of course cinn the leader and I can grab fast. Never know when you nees muffin on the go!!
—Reply posted by debkayburke on 3/23/2015
Thank you for the help I will try it as soon as my chia seeds come in!!!
—Reply posted by DJ on 3/22/2015
It’s an egg-free egg replacement. It’s 1 tbsp. of ground chia mixed with 3 tbsp. of “liquid” (water, milk, nut milk, fruit juice, broth, etc.). Mix it and let it gel for a minute or two, then use it instead of an egg, within quickbread recipes, like this one. If you wanted to use it in a pre-made dry blend, then … you’d omit the egg and add 1 tbsp. of dry chia to the mix for each one you want to add. Then, when you mix it up, just add water until its the desired consistency (don’t forget to give it that extra minute to gel and thicken, a bit). You may way to add a touch more liquid after it gels. Then, bake or nuke! No eggs required. Just water … (Oh, and some fat, of some kind). I hope that helps! 🙂
—Reply posted by debkayburke on 3/22/2015
OK I am new to the chia use what is a chia egg? Because running with my grandchildren this would be helpful.
—Reply posted by DJ on 3/15/2015
Yep! Theoretically, if you use something like a chia egg, in place of the egg, you can combine all the dry ingredients and really only ever need just a bit of water to revive it and make some batter. You could carry this around and really need little more than a microwave and a microwaveable container to nuke up a quick fresh treat. Interesting thought! 🙂
Just a thought reading again . Instead of greasing cup melt your butter first, than you save a step and enjoy faster. Again enjoy it has made my lowcarb glutenfree life easier and more enjoyable. I missed soft. I take the plain omm and add sf jam to make other flavored ones cherry with almond extract. Yum also add just a dab of melted sugarfree choc over too. A little drizzle.
—Reply posted by DJ on 3/22/2015
Oh, clever. I like it! 🙂
K I’m new to this lc lifestyle so this is probably a dumb question. Is the flaxseed necessary? I only have the Almond flour right now
—Reply posted by DJ on 4/30/2015
Hi Cheryl, I don’t believe in stupid questions. We all start somewhere. Never be afraid to ask! In any event … no, not really. You could substitute with just almond flour and still have something pretty tasty. It’ll be more crumbly and a bit less bready, but it’ll also have a slightly lighter flavor (flax can be a bit on the earthy side). Point being, it’ll still “work”, but will have a different set of characteristics. If you have any chia seeds, grind them up and use THAT instead of the flax. That would be my best suggestion, but just pure almond meal will work. I hope this helps! 🙂
Hi! I just wanted to say that this was fantastic! I’ve been following a low carb lifestyle since January 2014 and one of the hardest parts is finding something to satisfy that occasional sweet tooth.
Other attempts at breads have been grainy or off putting but I made this last night for the first time and it tasted amazing. I had to use coconut flour since I was out of almond but I just adjusted by adding a little water and it came out wonderful. The texture was great, it was moist…awesome!
Definitely a keeper, this one, for when you want something sweet!
—Reply posted by DJ on 4/30/2015
YAY! I’m glad you liked it! I’m surprised you were able to make it work with coconut flour. Just a tablespoon would’ve been enough. That stuff is hungry. Less is more, is what I always say. In any event … YAY! Check out some of the others, too. I’ve also got a small booklet coming in all of this. Stay tuned! 🙂
I’m sorry.. 57 carbs and you call that low carb? I understand the NET carbs are only 6 but is that really a fair way to count your carbs? I’m not a carb expert and honestly the whole total vs net carb thing drives me up the wall. It especially drives me crazy when ppl say i get 25 gr as ms of fiber and eat only 20 carbs. I’m sorry I’ve lived 6 months on 20 grams of carbs and it’s a slap in my face to call that 20 grams if carbs. Living on 20 grams of carbs is frigging hard. No fruit no veggies basically meat eggs and cheese. Wish I knew the truth behind all this
—Reply posted by DJ on 6/14/2015
Hi Chery, I suggest doing some more reading about net carbs and the glycemic index and learn a little bit more about the roots of each of these concepts. They do tie together in ways that make a lot of sense, as you immerse yourself in the information. Ultimately, the information is there for you to use in any way you see fit. I assure you that my personal agenda is to help people. It would be pretty shady of me to present food as low-carb at 57 carbs, while flat out telling people that it’s 57 carbs. That’s like hiding the truth, while blatantly printing it on the label. That doesn’t make any sense. There must be more to the story. The reality is … there is a very strong general consensus that the overwhelming majority agree with, which is that the concept of a “net” or “impact” carb is a real and valid thing and that you only need to count the carbs that impact your blood sugars. Fiber is a carbohydrate, but it does not increase blood sugars and it does not cause a big release of insulin. The same is true with “some” sugar alcohols and sweeteners, but not all and not all to the same degree. I personally recommend a sweetener called “Swerve”, which is basically a blend of a sugar alcohol known as Eythritol, a naturally occurring sweet tasting substance, with a glycemic index of zero. It does not impact blood sugars. It also contains some sweet tasting fibers, which also do not impact blood sugars. So, my own personal view of this landscape is … those carbs don’t count … and I am backed up by thousands upon thousands of people, including doctors and nutritionists. On a personal note, I also lost about 150 lbs. by counting “net” carbs … and I assure you that I ate VERY well. I ate and continue to eat FAR more than just meat and cheese. Last night I had a beet salad with arugula and goats cheese, as well as a bunch of lamb stuffed jalapenos and butternut squash. I did not suffer one iota. That said, I’m a bit further along and am not clinging so heavily to that 20 carbs thing. I think that’s important number and a worthy goal, but … it’s not a lifestyle. I typically focus on just good old fashioned whole foods, with loads of veggies, nuts, meats, seeds and some dairy … with some fruit (mostly berries) and when I need a sweetener … I go for the Swerve. Now, bear in mind that there are ALWAYS exceptions. Sadly, it could very well be that you are the exception. Some people experience a strong cephalic insulin response to just the taste of sweet (even the SMELL of sweet for some). Some people also do have reactions to the various sugar alcohols and even fiber, like some diabetics with blood sugar and insulin related issues. Again, however, the overwhelming majority of the people out there believe in these ideas and have benefited enormously from learning about them, adopting them and then increasing the quality of their life. I assure you that I am not trying to trick you or “game” you in any way. If you are the exception, then I am sorry, but for now … it really just feels like you should keep reading and eating and experimenting and finding out what combination of foods works for you and your body. Please continue to ask questions and maintain a healthy skepticism. I totally get it, but … keep reading, too. I hope this helps! 🙂
dj foodie to the rescue!!! I was stumped for a breakfast idea when I remembered the OMM! I made the cinnamon, walnut & raisin one. For me, it’s a 15 min muffin because I don’t have a microwave, but that’s OK. It gave me time to clean up a bit. I melted butter on the top, sprinkled some cinnamon and some confectioners Swerve. Now my taste buds and my tummy are happy. Thank you from the bottom of my heart. I come back to your recipes often. They are great.
—Reply posted by DJ on 6/25/2015
Hi Marjorie. YAY!!! Yep, they’re about 15 minute muffins for me, as well. It’s funny .. I totally do the same thing. I mix it up and bake … and while baking, I just use the time to clean something, empty the dishwasher, dance like no one is watching … you know. Stuff like that! 😉 As much as I like the concept of the OMM, I just prefer a muffin that has a golden color and a nice little bulge in the center. The taste isn’t that much different in the microwave, but there’s no aroma … no sweet anticipation. The nuked ones also don’t rise in the middle or color. Instead, the rise perfectly evenly and just look like lifeless sponges. TASTY lifeless sponges, but … I can wait a few extra minutes for a nice golden muffin top. Sounds like I’m in good company! Glad it’s werkin’ fer ya! 🙂
Tks for the kind reply. I have researched and have read the info and why I use swerve only. I just cannot grasp the idea internally. Since my post I have given up on 20 grams but I still have a hard time grasping you can eat something with 57 carbs per serving and that’s ok. I need to break down and buy a monitor and test for myself how my body reacts. I figure until I buy unto this concept even if it is true I would probably have a response due to purely emotional reaction ha ha ha. I do appreciate you clearly label the total carbs so it is right up there to see. Maybe when I have reached my goal (ok technically I am at goal so maybe when I have been here for awhile and feel safe) I will experiment with more things with sa and fiber. Right now it is just too scary.tks love your recepies even 7f I cannot eat them 🙂
—Reply posted by DJ on 7/1/2015
Hi Cheryl, sure thing!
Yes, testing your blood sugar levels before, during, after … and then after-a-while, is the only TRUE way to know how you react to various foods. It is different for everyone, while most DO tend to fall into a sort of average that we can work on. There are those that fall outside that average. Testing your blood is the only way to really know for sure (or committing to the ideas and seeing if they work over a large enough span of time … A glucose monitor is going to be a quicker test). I TOTALLY understand about struggling to internalize the info. For me, a lot of it just took a little faith that it would work and a whole lot of “Why not?! what have I got to lose?!”. I tried it … and it worked! Over time, I was able to slowly wrap my head around the ideas. I suppose you could say I put the cart before the horse, but … in my case … it did work!
With something like Swerve, you can look at my little charts and just write off the “SA” column as the “SWERVE” column. SA is just a bit smaller and fits into that space. Basically, Swerve is fiber and erythritol. This may be a bit graphic, but … it may help internalize some of this … You know how sometimes you eat something and then later find it still somewhat intact? Like … corn kernels, for example. This is largely due to fiber. It’s indigestible. It basically passes right through your body without being absorbed. It creates bulk and some of the nutrients are absorbed from the high fiber foods, but the actual fiber passes through, kind of cleaning up your gut on the way out. Swerve contains a sweet tasting natural fiber that behaves in a similar manner … it just passes through you, cleaning up your gut flora as it does so.
Erythritol is similarly graphic … the molecules for this particular sugar alcohol are miniscule. When you eat it, it breaks down and slips through the walls of your upper intestine into your urine, before it’s every digested. It basically dissolves, enters your bladder and you pee it out. Only a tiny percentage is metabolized.
NOT all sugar alcohols work in this manner, mind you, but … that’s how Erythritol behaves.
Again, blood tests will confirm or deny how this all works for you, but … for most … this remains true. I hope my imagery wasn’t too graphic. At the very least, it should hopefully help you internalize some of the info and allow it to sink in. What I spelled out is VERY general and overly simplistic, but it’s a good enough place to start.
I hope this all helps! 🙂
This was really good! I left out the raisins, added a bit more cinnamon, but effectively the same. I may try layering cinnamon-swerve mix to get that old cinnamon roll feel. The frosting was perfect!
I’ve tried other OMMs in the past and had always been left feeling a little disappointed – but not today! This little mug of goodness was amazing! The taste was perfect (with not the slightest hint of eggyness) and the texture was light and moist. And the frosting? I’ll have to go search in my thesaurus for something other than ‘delicious’ – because that just ain’t good enough 🙂 Thank you for sharing this awesomeness!
Thank you DJ, I have made this one and I do love it! The cream cheese frosting on top is perfect. Also thanks for the great explanation about the carbs/net carbs. I enjoy everything that I have made from your recipes. I once added a bit of grated carrots to make it a carrot cake muffin, a little more work but it was really good! I also enjoy a good cinnamon roll but after you eat one of these muffins the craving goes away and you realize that was just as good.
OMG!!! I just finished eating this and it was amazing. I used pecans instead of walnuts, no raisins because I didn’t have any & I just spread softened cream cheese on top with some strawberry sf jam I made myself. I had it with a hot cup of coffee and I so appreciate your recipe because it can be made quickly, modified with different fruits or nuts and enjoyed. Best part is I didn’t have to leave my house and drive anywhere to get it. Thank you so very much for this and all your other recipes & your hard work to share them with everyone…
—Reply posted by DJ on 9/18/2016
Did you make one for me?! 😉 Glad you enjoyed it!
These turned out great. The tiny bit of raisins add another texture of flavor without pumping up the carbs. The only thing I want is more intense cinnamon flavor. I was thinking about splitting the muffin, brushing with butter, and sprinkling with a cinnamon/swerve mixture and toasting before I add the frosting.
—Reply posted by Julie on 12/7/2016
I made a little modification along the same line. I made a filling: About a tablespoon of butter, a tiny bit of blackstrap molasses (as little as I could get, maybe an eighth of a teaspoon), a teaspoon of cinnamon, a couple tablespoons of Swerve and a couple drops of liquid sucralose. I put most of the walnuts into the filling, not the batter. This made a bit more filling than I really needed. I made that before mixing the muffin batter. I like to make OMMs in muffin pans, so each one makes two muffins. I mixed the filling first, and after dropping the batter into the pan, I pressed the (then solid) filling into the muffins. I baked them that way, with a rich, cinnamon-and-brown-sugar center.
—Reply posted by DJ on 9/18/2016
Go for it! More cinnamon in the middle? Bring it on! 😀
Loved this! Nuked in the microwave for 1 minute and yes it rose to even spongy perfection, but this was not off putting as the texture was moist yet airy and very good (made in an ungreased ceramic ramekin – the same one I mixed everything up in). I melted the butter in a separate little bowl then used this to make the frosting (dish minimization), and used Natvia Icing Sugar (in Australia) which worked perfectly. Thank you.
These are so phenomenally delicious!
I cut up one prune into 12 pieces because I didn’t have raisins…
I ate half, then left the rest in the refridge and went away for a week… it smelled fine when I found it in the refridge, so I nuked it for 60 seconds on high and the frosting melted sublimely and it was a hot, delicious cinnamony mess! ???????????
I am reading on the recipe that this muffin is over 50 net carbs??!! is this a misprint?
Hi Indigopatch. I’d suggest looking a little further up the page and reading my response to Chery. In any event, I believe you’re looking at the wrong number. It’s over 50 total CARBS, but after the erythritol and fiber are removed from the equation, it stands at about 6.7 NET carbs. The most important number is the big one in the bottom-right of the nutrition grid. Does this make sense? Sorry for the confusion!