Update on 9/19/17: I recently discovered that you can bake these at 350º F.For SCD, use honey only. Otherwise, you can use maple syrup in place of the honey.
Servings: 8muffins
Calories: 310kcal
Ingredients
Muffin
1/2cupalmond milk, or other dairy-free mil, or yogurt
Combine all the wet muffin ingredients into a bowl and blend well with a spoon.
Add the dry muffin ingredients and blend well with a spoon.
Place cupcake liners in a baking pan, and fill the liners halfway with batter.
Add about a tablespoon of topping to the center of each muffin.
Put another scoop of batter on top of each muffin until the batter just about reaches the top. Add nuts now if your adding them to the top of the muffin.
Evenly distribute the remaining topping over the top of each muffin. Optionally, use a toothpick, fork, or spoon to blend the topping int the batter.
Bake for about 25 minutes, or until a toothpick placed in the center of a muffin comes out clean and the tops are starting to brown.
Cool and enjoy! Store for a few days covered, in the refrigerator for 2 weeks, or seal and freeze for a few months.
Topping
Combine all the ingredients in a bowl and whisk until well-blended.