Sticky Bun Swirl Muffins

If a sticky bun and a muffin had a baby....

It would be these ridiculously delicious muffins. These soft and moist muffins are perfect for snack, dessert, a breakfast side...

Well, they're just kind of perfect in general. I can't make them fast enough - they keep getting eaten. This recipe yields four cinnamon sugar muffins with gooey sticky bun centers.

Oh, but it gets better. These are made with high fiber coconut flour, incredibly easy to make, and come in at only 55 calories a piece. Go ahead and eat them all if you want, and you just may want to.

Ingredients
Muffin:

1/4 cup of coconut flour
2 tbsp splenda
1/4 tsp cinnamon
1/8 tsp baking soda
1/8 tsp salt
1/2 cup egg beaters
2 tbsp unsweetened almond milk
1/4 cup sugar free maple syrup

Cinnamon Swirl:
1 tbsp splenda
2 tsp cinnamon
1 tbsp unsweetened applesauce
1 tbsp sugar free maple syrup

Instructions
Preheat oven to 350. Mix the wet and dry ingredients for the muffin in two separate bowls. Whisk both well. Combine ingredients and beat well. Using an electric beater is probably the best way to go, it seems to work best to get all of the clumps out of the coconut flour. Let the batter sit for 5-10 minutes so the coconut flour can absorb the moisture while you prepare your cinnamon swirl mixture.
Divide your muffin batter evenly into four greased or sprayed muffin tins. Then, take one teaspoon of your swirl mixture and plop it in the middle of your muffin batter (there is going to be leftover swirl mixture). Using a toothpick or knife, slowly draw lines and swirl out from the middle of the muffin.
Place in oven and cook for 25 minutes.
Let cool or enjoy warm! They're also really good reheated.

Nutritional info: 55 calories per muffin

Slightly adapted from Comfybelly.com