Muffins are seriously becoming our thing, and this recipe vaulted itself to the top of the list in terms of favorites!
As a cinnamon roll hiding in muffin form, these are our new go-to for lazy Sunday breakfasts. My cave men can't get enough of them..and the house smells AMAZING when you cook them!
The topping seems a bit…odd. It's sort of oily and gloopy, and you end up wondering if you've just ruined your breakfast as you drizzle it on. But it turns out perfectly, every time.
And the muffins….OMG, the muffins. They are the nearly-perfect muffin texture. Light, spongy, but moist…just delicious!
Cinnamon Bun Muffins
makes about 9 muffins
2 tablespoon honey
1 tablespoon cinnamon
1 tablespoon grapeseed or light olive oill
To make cinnamon topping, combine honey, cinnamon and oil in a small bowl
Set mixture aside
1 cup blanched almond flour
2 tablespoon coconut flour
½ teaspoon baking soda
¼ teaspoon celtic sea salt
¼ cup grapeseed or light olive oil
¼ cup honey
1 tablespoon vanilla extract
Combine almond flour, coconut flour, baking soda and salt in a medium bowl
In a large bowl blend together oil, honey, eggs and vanilla
Blend dry ingredients into wet and scoop a scant ¼ cup at a time into lined muffin cups
Spoon topping onto muffins
Bake muffins for 8-12 minutes at 350°
Cool muffins and enjoy!