Cinna-mini

 Being sick is no fun.

ESPECIALLY when I miss work.

I needs me some monies.

Duh.

The only thing about being sick that is worth it…is sick food.

You know, because when you are sick…carbs really don’t count.

Calories really don’t count either.

 I’m pretty sure I had a whole sleeve of Ritz crackers in a bowl of chicken soup, 5 bowls of oatmeal + honey, and about 12 bananas w/ peanut butter & I didn’t gain a pound.

I mean, did I even use a banana as a vehicle for the peanut butter?

Probs not.

Nope, used a spoon.

Let’s be real here.

I crave comfort food when I’m sick.

Once I ordered an entire roasted turkey from boston market, spread pumpkin on each slice, and rolled them up one by one.

It’s the only thing I could stand when I came down with food poisoning last year.

Taco Cabana…rest in peace.

There are comforting aromas that are reminiscent of my sick days as a child.

My mom used to burn cinnamon candles throughout the house and make sure I was loaded up w/ campbell’s chicken noodle + sprite.

So, naturally, when I’m sick, all I can think about is this cinnamon smell.

But I want to eat it, not necessarily smell a scented candle burning beside my bed.

So, I got crafty.

Let’s make cinnamon roll mini muffins.

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There’s 18 in a batch.

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If you’re sick for two days that means you get to eat 9 per day.

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Plus, you will work off all those calories during sleep.

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Go with me here.

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😉

5.0 from 1 reviews
Mini Cinnamon Roll Muffins
Author: 
Recipe type: Muffins, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
All the flavors of a warm, gooey, cinnamon roll packed into a fluffy, mini muffin. Paleo, gluten-free, refined sugar-free, nut-free.
Ingredients
  • For the muffins:
  • ¼ c. + 2 T. light coconut milk
  • 2 large eggs
  • 1 T. pure maple syrup
  • 1 T. extra-virgin olive oil
  • 3 T. coconut sugar
  • ¼ c. coconut flour
  • 1 t. pure ground cinnamon
  • 1 t. baking powder
  • For the frosting:
  • ¼ c. slightly melted coconut butter
  • 1 T. pure maple syrup
Instructions
  1. For the muffins, preheat the oven to 350 degrees F.
  2. Spray a mini muffin pan with cooking spray and set aside.
  3. In a large mixing bowl, combine the coconut milk, eggs, maple syrup, evoo, and coconut sugar.
  4. Stir in the coconut flour, cinnamon, and baking powder.
  5. Divide the batter evenly into each mini muffin cup.
  6. Bake for 10-12 minutes, or until a toothpick inserted into the center of each muffin comes out clean.
  7. Let the muffins cool slightly before removing from the pan.
  8. For the frosting, whisk both ingredients together in a small mixing bowl until smooth.
  9. Place a dollop of frosting on each muffin.
  10. Devour.

MANGIA!!!