Cinnamon Muffins
Author: Kristen Barkley
Prep time:
Cook time:
Total time:
Serves: 8 Muffins
These sweet and crumbly cinnamon muffins are so good you'll never know they were good for you! Add a healthy frosting for an added boost, and these can make an excellent breakfast, snack or dessert!
Ingredients
Cake of Batter
- 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
Topping
- 2 tablespoons of Ground Cinnamon
- 5 tablespoons coconut sugar
- 2 tablespoons of organic unsalted butter, melted
Instructions
- 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.
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