Adapted from comfybelly.com

Muffin Ingredients

  • 1/2 cup coconut flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 4 eggs
  • 1/3 cup coconut milk or other dairy-free milk (Hannah used Fage yogurt)
  • 1/3 cup maple syrup or agave syrup

Cinnamon Topping Ingredients

  • 2 tablespoons ground cinnamon
  • 4 tablespoons honey or maple syrup 
  • 2 tablespoons coconut oil
  • 1/4 cup chopped walnuts (optional; Hannah used pecans)

Combine all the ingredients in a bowl and whisk until well-blended.

Method

  1. Preheat your oven to 350°F (175°C, or gas mark 4).
  2. Prepare a baking pan with muffin liners.
  3. For the muffins, combine coconut flour, baking soda, and salt and blend well.
  4. Add the eggs, milk, and honey to the dry mixture and blend well by hand, or use a mixer or food processor. Let the batter sit for a few minutes to allow the coconut flour to absorb the moisture.
  5. Fill muffin liners about 1/4 of the way with batter.
  6. Spoon about a tablespoon of topping over each muffin and then top off each muffin with more batter, about 3/4 of the way filled.
  7. Drizzle the remaining topping over each muffin and use a toothpick, fork, or spoon to blend the topping into the batter.
  8. Bake for about 24 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
  9. Cool and enjoy! Store for a few days at room temperature (covered), seal and store in the refrigerator for a few weeks, or seal and freeze for a few months.

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