Preheat oven to 325 degrees.

Line mini muffin tins with liners.

In a large bowl, mix almond flour, brown monkfruit, collagen, and baking powder.

Add melted butter. Stir until well combined.

In a small bowl, beat egg with almond milk, vanilla and sample syrup.

Add egg mixture to almond flour mixture. Mix well.

Add batter to mini muffin tins until about 2/3 full.

Bake for 15-17 minutes.

Set aside to cool. I put them in the freezer for 10 minutes to speed up the process.

The center of the muffins will cave in slightly which is what you want.

While muffins are cooking, prepare glaze to give it some time to thicken up.

Combine all ingredients into a small bowl and mix well.

Set aside for at least 10 minute so it can thicken,

Pour a small dollup onto the middle of each donut muffin.

Store in the fridge!