Update 12/13/13: I've reduced the amount of honey or maple syrup from 1/2 cup to 1/3 cup with great success. If you're experiencing an "eggy" texture, I suggest using 1/3 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.
1/3cupcoconut milk, yogurt, or other dairy-free milk
1/2cuphoney or maple syrup
4tablespoonshoney or maple syrup
2tablespoonsunsalted butter, melted (or ghee or coconut oil)