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Cinnamon Bun Muffins
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| Muffin Ingredients (makes 8-10 muffins) | |
| 1/2 cup | yogurt |
| 1/4 cup | honey, (or maple syrup) |
| 2 | eggs |
| 2 1/2 cups | blanched almond flour |
| 1/4 teaspoon | sea salt |
| 1/2 teaspoon | baking soda |
| Cinnamon Topping Ingredients | |
| 2 tablespoons | ground cinnamon |
| 4 tablespoons | honey, (or maple syrup) |
| 2 tablespoons | unsalted butter, melted, (ghee or coconut butter will work too) |
| 1/4 cup | chopped walnuts, (optional; or other nut) |
Method
1.Preheat oven to 310 degrees F.
2.Combine all the wet muffin ingredients into a bowl and blend well with a spoon.
3.Add the dry muffin ingredients and blend well with a spoon.
4.Place cupcake liners in a baking pan, and fill the liners halfway with batter.
5.Blend all the topping ingredients well.
6.Add about a tablespoon of topping to the center of each muffin.
7.Now put another scoop of batter on top of each muffin until the batter just about reaches the top. Add nuts now if your adding them to the top of the muffin.
8.Evenly distribute the remaining topping over the top of each muffin. Optionally, use a toothpick to poke at the top of each muffin to allow some topping to drip into the batter.
9.Bake for about 25 minutes, or until a toothpick placed in the center of a muffin comes out clean and the tops are starting to brown.
10.Cool and enjoy!
11.Store for a few days covered, or in the refrigerator for 2 weeks
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