Cinnamon Donut Muffins

I completely kicked my sweet cravings almost a year ago, but I still really enjoy trying new recipes and baking up things for my family to enjoy. And they have no complaints about it!

There are no sweets that I don’t like to make, but something I make quite often are muffins. They are so versatile and can be eaten for breakfast or as a snack, and they never get wasted. 

One of the favorites right now is a cinnamon donut muffin. My husband has always preferred cake-like donuts over any that were glazed or filled, so these muffins really remind him of those. And cinnamon is a favorite flavor around here, so eyes light up when these are around.

This recipe is really simple. You basically mix all of the dry ingredients together, then mix all of the wet ingredients, combine and bake. And since I’m making them, of course they are completely grain-free, sugar-free, full of flavor and may even be packed with some added protein!

Cinnamon Donut Protein Muffins

5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 12


Donut Muffins Ingredients

  • 1 1/2 cups almond flour
  • 1/2 cup Swerve confectioners
  • 2 tbsp psyllium husk powder 1
  • 1 scoop collagen powder (optional)
  • 1/2 cup heavy cream
  • 1/3 cup salted grassfed butter
  • 1 large eggs
  • 1 1/2 tsp baking powder
  • 1/2 tsp vanilla
  • 1/4 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/8 tsp ground clove
  • 1/8 tsp ground ginger

Cinnamon & Sugar Coating

  • 1/4 cup grassfed butter, melted
  • 1/4 cup Swerve granular
  • 1 tsp cinnamon


  • Preheat the oven to 350°F. Line a muffin tin with 12 muffin liners or use silicone muffin cups or a silicone muffin pan.
  • Brown the butter for the muffins in a pan, making sure that you watch it carefully and stir so that it doesn’t burn.
  • While the butter is browning, mix all of the dry ingredients in a large bowl.
  • Once the butter has browned, allow it to cool for just a few minutes. Then add all of the wet ingredients to the dry ingredients and mix well (a hand mixer works really well for this).
  • Divide the dough evenly between 12 prepared muffin wells or cups. Bake in a preheated oven for 20-25 minutes. You will know they are done when the edges begin to brown.
  • Allow the muffins to cool completely.
  • Once cooled, combine the Swerve and cinnamon in a bowl with the melted butter in a separate bowl. 
  • Dip the top of each muffin in the butter and then into the cinnamon/sugar mixture. If you would like to cover the entire muffin, increase the amount of butter and cinnamon/sugar you use.

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  1. 5 stars
    I made these muffins, loved them. My question is, what are the carb count? Do you have carb counts for all your recipes?

    1. I have not posted a carb count because not everyone uses the same exact ingredients, so the carb count would be different than mine. There are many calculators online that could give you the carb count using all of your specific ingredients. 🙂

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