In a large mixing bowl, combine all the dry ingredients. Set aside.
In another bowl, whisk the liquid ingredients together. If you are using melted coconut oil, make sure all the ingredients are at room temperature. If you add melted coconut oil on cold eggs (eggs coming straight away from the fridge), the coconut oil makes lumps and solidifies. To avoid that, use melted butter or eggs at room temperature.
Pour the liquid ingredients onto the dry and combine until it forms a thick muffin batter.
Fill each muffin hole with the batter. I recommend using a mechanical ice cream scoop to be precise and create muffins of the same size (and the same amount of carbs per serving).
In a small bowl, prepare the cinnamon sugar-free sugar. Combine sugar-free crystal sweetener and cinnamon.
Sprinkle the cinnamon sugar-free sugar on top of each muffin before baking. Keep some to dip the top of the hot muffins into if you like, optional but tasty!
Bake for 20 minutes or until a skewer inserted in the center of the muffins comes out clean or with no crumbs on it.
Cool down 10 minutes in the baking tray, then dip each muffin top into the sugar-free cinnamon sugar. As the muffins are still hot, the toppings will stick to the top adding a lovely sweet cinnamon flavor and crunch.
Transfer the muffins to a cooling rack and cool for 1 hour before eating to enjoy the best flavor and texture.
Combine sugar-free powdered sweetener with 1- 3 teaspoons of almond milk. Add the milk gradually and stop when it reaches your favorite texture. The more liquid you add, the thinner the icing becomes.
Spread 1 tablespoon on top of each muffin and enjoy!
You can store the muffins with icing on top in the fridge for up to 2 days. You can store them for up to 4 days without the icing.
Freeze your muffins in an airtight container or zip bag without sugar-free icing. Defrost the muffin the day before at room temperature. You can rewarm the muffin in a toaster oven for 2 minutes or half the muffins and bring them into the toaster and eat with butter.
Net carbs per muffin: 2.3 gramsNut-free option: replace almond flour with the same amount of sunflower seed flour