Cinnamon Yogurt Muffins with Swerve Sweetener

I wanted to make muffins to serve with the Spinach Quiche with Caramelized Onions and Mushrooms  that I made last week.  I knew that I didn't want an overly sweet muffin, so I made these Cinnamon Yogurt Muffins, sweetened with Swerve Sweetener , and topped with Cinnamon Swerve topping.  I may have gotten a little carried away with the cinnamon.   I love cinnamon in anything, and these muffins are no exception.  I had won a cute lunchbox with Swerve products including these cute cupcake liners, and wanted to use the Swerve Sweetener as well. These muffins turned out so well, moist and flavorful with cinnamon flavor and the addition of  Greek yogurt and coconut oil. They are just sweet enough using the Swerve Sweetener. Do you like to drink coffee or tea with your muffins?

I love to make muffins because you can eat them for breakfast, a snack, or as a light dessert.  My hubby is always looking for something sweet for dessert, and these muffins are the perfect light dessert with fewer carbs, due to the Swerve. They are lower in fat due to the Greek yogurt and coconut oil, as well. Now he is enjoying these muffins, and doesn't know how healthy they really are,  just like a kid. 

Cinnamon Yogurt Muffins with Swerve Sweetener

Ingredients:

1 3/4 c All Purpose flour

1/3 c Swerve Sweetener or sugar

2 tsp Baking powder

1/4 tsp. salt

1 egg, beaten

3/4 c. milk I used almond milk

3/4 c plain Greek yogurt
1/3 c coconut oil

Cinnamon topping:

1 tbsp Swerve Sweetener

1 tsp cinnamon

Combine above ingredients in a small bowl and set aside

 

Directions:

Preheat oven to 400 degrees F. Grease twelve 2-1/2-inch muffin cups or line with paper bake cups; set aside. In a medium bowl combine flour, Swerve sweetener, baking powder, and salt. Make a well in center of flour mixture; set aside.

2. In another bowl combine egg, milk, coconut oil, and yogurt. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).

3. Spoon batter into prepared muffin cups, filling each 2/3 full. If desired, sprinkle Cinnamon topping over muffin batter in cups. Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool on wire rack for  serve warm.

4. Makes 12 muffins.

l linked up my recipe to Brandie@The Country Cook's Weekend Potluck #56
 Stop by and say Hi to Brandie!