Cinnamon Muffins
Author: Kristen Barkley
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Serves: 8 Muffins
½ cup of Organic plain goat or sheep yogurt ⅓ cup of coconut sugar 2 Free-Range Eggs 2½ cups of Blanched Almond Flour ¼ teaspoon of Sea Salt ½ teaspoon of Baking Soda 2 tablespoons of Ground Cinnamon 5 tablespoons coconut sugar 2 tablespoons of organic unsalted butter, melted Preheat oven to 310 degrees F. Combine all the wet ingredients into a bowl and blend well with a spoon. Add the dry ingredients and blend well with a spoon. Blend all the topping ingredients using a fork. Place cupcake liners in a muffin pan and fill the liners ⅔ with batter. Add small crumble of topping for large muffins on top of the batter. Use toothpick to mix some of the topping into the batter (or just leave it on top). Bake for 20-25 minutes or until a toothpick placed in the center of a muffin comes out clean and the tops are starting to brown. Recipe by Marpe at https://www.marpewellness.com/recipes/cinnamon-muffins/
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