Cinnamon Bun Muffins Recipe

Ingredients

• 2 tablespoons agave nectar or 2 tablespoons honey
• 1 tablespoon ground cinnamon
• 1 tablespoon grapeseed oil or 1 tablespoon palm shortening
• 1 cup blanched almond flour
• 2 tablespoons coconut flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon celtic sea salt
• 1/4 cup grapeseed oil or 1/4 cup palm shortening
• 1/4 cup agave nectar or 1/4 cup honey
• 3 eggs
• 1 tablespoon vanilla extract

Instructions

1. To make the cinnamon topping, combine 2 tablespoons of agave nectar, 1 tablespoon of ground cinnamon, and 1 tablespoon of grapeseed oil in a small bowl.
2. Set the topping mixture aside for later use.
3. In a medium bowl, combine 1 cup of blanched almond flour, 2 tablespoons of coconut flour, 1/2 teaspoon of baking soda, and 1/4 teaspoon of celtic sea salt, blending them well together.
4. In a large bowl, blend 1/4 cup of grapeseed oil, 1/4 cup of agave nectar, 3 eggs, and 1 tablespoon of vanilla extract until the mixture is smooth and well combined.
5. Gradually blend the dry ingredients into the wet mixture until just incorporated; be careful not to over-mix.
6. Scoop a scant 1/4 cup of the batter into lined muffin cups, filling them about 3/4 full to allow for rising.
7. Spoon the cinnamon topping mixture generously onto each muffin before baking.
8. Bake the muffins in a preheated oven at 350°F for 12-15 minutes or until a toothpick inserted comes out clean.