½ cup powdered sweetener
5 tablespoons butter, softened
1 teaspoon vanilla
½ cup half and half
1 ½ cups almond flour
1 tablespoon ground flaxseed
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon ginger
½ teaspoon nutmeg
For Cinnamon Sugar Topping
4 tablespoons butter, melted
½ cup granulated sweetener (I use this)
2 teaspoons cinnamon
Preheat oven to 350 degrees. Grease muffin tin and set aside.
In a medium sized mixing bowl, beat butter, powdered sweetener, and vanilla together.
Add eggs and milk. Mix well and set aside.
In a seperate mixing bowl, whisk or sift dry ingredients together including almond flour, flaxseed, baking powder, cinnamon, ginger, and nutmeg.
Mix dry ingredients into wet ingredients until well blended.
Evenly distribute the batter into muffin tins.
Bake 18 to 20 minutes or until a toothpick inserted comes out clean.
While muffins are cooling, combine granular sweetner and cinnamon in a small bowl.
Brush muffins with butter on all sides, place into the cinnamon sugar mixture, and roll to coat. Repeat with all muffins.
Store in an airtight container up to 1 week.