Cinnamon Bun Muffins (gaps, paleo, low sugar)
adapted from comfy belly
If you like this recipe please suggest it to others and feel free to leave me a comment, thank you!
- 1/2 cup of coconut flour
- 1/4 teaspoon of baking soda
- 1/8 teaspoon of sea salt
- 3 eggs
- 1/2-1/3 cup apple sauce
- 1/3 cup dairy-free milk (i ❤ canned full fat coconut milk)
- 1/4 cup of honey or maple syrup
- 1/4 teaspoon vanilla
- a sprinkle of cinnamon
- 2 tablespoons of ground cinnamon
- 3 tablespoons of honey (or maple syrup)
- 2 tablespoons coconut oil (or melted butter)
Preheat oven to 350. Mix together dry ingredients, then add in wet ingredients. Mix until well combined. Let the batter rest as you make up cinnamon topping. Spoon muffin batter in to cupcake pan (about 3/4 the way full). I used mini muffin pans for a bite sized treat! You can drip the topping on top the unbaked muffins, swirl it with a tooth pic into the batter, or just put on top when the muffins are finished baking. Bake for about 15-20 minutes. Remove from pan and cool. I like to put a dad of coconut cream on top the cupcakes when they are done. Serve, enjoy, or save for later!
p.s. if you cill a can of full fat coconut milk in the fridge, all the cream will rise to the top. This makes great whip cream. sprinkle some coconut sugar or cinnamon on top!