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Cinnamon Bun Muffins with Almond Flour

May 9, 2012
From comfy belly

Muffin Ingredients (makes 8-10 muffins)

  • 1/2 cup of yogurt
  • 1/4 cup of honey (or maple syrup)
  • 2 eggs
  • 2 1/2 cups of blanched almond flour
  • 1/4 teaspoon of sea salt
  • 1/2 teaspoon of baking soda

Cinnamon Topping Ingredients

  • 2 tablespoons of ground cinnamon
  • 4 tablespoons of honey (or maple syrup)
  • 2 tablespoons of unsalted butter, melted (ghee or coconut butter will work too)
  • 1/4 cup of 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.
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From → To be baked list

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