I've been making these muffins for quite awhile now because they're a favorite of mine. They're best served warm with a bit of butter, but you could even go wild and top them with cream-cheese frosting and call them a cupcake, if you'd like!
INGREDIENTS:
Cinnamon Topping
- 2 tablespoons raw honey
- 1 tablespoon cinnamon
- 1 tablespoon extra virgin coconut oil
*Combine all ingredients in a small bowl, and set aside.
Muffin Mixture
- 1 cup blanched almond flour
- 2 tablespoons coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/4 cup extra virgin coconut oil
- 1/4 cup raw honey
- 3 eggs (preferably from pastured hens)
- 1 tablespoon pure vanilla extract
DIRECTIONS:
1. Combine almond flour, coconut flour, baking soda, and salt in a medium bowl.
2.In a large bowl, blend together coconut oil, honey, eggs and vanilla.
3. Blend dry ingredients into wet and scoop a scant 1/4 cup at a time into lined muffin cups.
4. Spoon topping onto muffins (about 1 teaspoon).
5. Bake muffins for 8-12 minutes at 350 degrees.
6. Eat right away, or let cool for 2 hours, and then frost with cream cheese frosting.
Makes 9 muffins
Optional Cream Cheese Frosting
- 4 ounces cream cheese, softened to room temperature
- 3 tablespoons raw honey
- 3 tablespoons heavy cream
*Combine cream cheese and honey in a medium bowl until well blended. Whip in heavy cream until frosting is nice and thick. Spread of cooled muffins.
(Adapted recipe from here)
