Cinnamon Bun Muffins {coconut flour}

5 from 3 votes

Cinnamon Bun Muffins {coconut flour}

Update 12/13/13: I've reduced the amount of honey or maple syrup from ½ cup to ⅓ cup with great success. If you're experiencing an "eggy" texture, I suggest using ⅓ cup of sweetener, or add a bit more coconut flour (up to 1 tablespoon more).

I also updated the technique for dispersing the topping throughout the muffin.

To make this dairy-free, use dairy-free yogurt or milk, and for SCD use honey.

Servings: muffins

Calories: 208kcal

Ingredients

Muffin

½ cup coconut flour
¼ teaspoon baking soda
¼ teaspoon salt
4 large eggs
⅓ cup coconut milk, yogurt, or other dairy-free milk
½ cup honey or maple syrup

Cinnamon topping

2 tablespoons ground cinnamon
4 tablespoons honey or maple syrup
2 tablespoons unsalted butter, melted (or ghee or coconut oil)
¼ cup chopped walnuts (optional)

US Customary - Metric

Instructions

Muffin

Preheat your oven to 350°F (175°C, or gas mark 4).
Prepare a baking pan with muffin liners.
For the muffins, combine coconut flour, baking soda, and salt and blend well.
Add the eggs, milk, and honey to the dry mixture and blend well by hand, or use a mixer or food processor. Let the batter sit for a few minutes to allow the coconut flour to absorb the moisture.
Fill muffin liners about ¼ of the way with batter.
Spoon about a tablespoon of topping over each muffin and then top off each muffin with more batter, about ¾ of the way filled.
Drizzle the remaining topping over each muffin and use a toothpick, fork, or spoon to blend the topping into the batter.
Bake for about 24 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
Cool and enjoy! Store for a few days at room temperature (covered), seal and store in the refrigerator for a few weeks, or seal and freeze for a few months.

Topping

Combine all the ingredients in a bowl and whisk until well-blended.

Nutrition