Name: Cinnamon Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 Muffins
Ingredients: 1/2 cup of Organic plain goat or sheep yogurt; 1/3 cup of coconut sugar; 2 Free-Range Eggs; 2 1/2 cups of Blanched Almond Flour; 1/4 teaspoon of Sea Salt; 1/2 teaspoon of Baking Soda; 2 tablespoons of Ground Cinnamon; 5 tablespoons coconut sugar; 2 tablespoons of organic unsalted butter, melted

Description

These sweet and crumbly cinnamon muffins are so good you’ll never know they were good for you! Add a healthy frosting for an added boost, and these can make an excellent breakfast, snack or dessert!

Scale

Ingredients

Cake of Batter

1/2 cup of Organic plain goat or sheep yogurt
1/3 cup of coconut sugar
2 Free-Range Eggs
2 1/2 cups of Blanched Almond Flour
1/4 teaspoon of Sea Salt
1/2 teaspoon of Baking Soda

Topping

2 tablespoons of Ground Cinnamon
5 tablespoons coconut sugar
2 tablespoons of organic unsalted butter, melted

Instructions

Preheat oven to 310 degrees F.
Combine all the wet ingredients into a bowl and blend well with a spoon.
Add the dry ingredients and blend well with a spoon.
Blend all the topping ingredients using a fork.
Place cupcake liners in a muffin pan and fill the liners 2/3 with batter.
Add small crumble of topping for large muffins on top of the batter.
Use toothpick to mix some of the topping into the batter (or just leave it on top).
Bake for 20-25 minutes or until a toothpick placed in the center of a muffin comes out clean and the tops are starting to brown.