Cinnamon Bun Muffins
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Ingredients
½ cup coconut flour
¼ tspbaking soda
¼ tsp salt
4 large eggs
⅓ cup coconut milk, yogurt, or other dairy-free milk
½ cup honey or maple syrup (for SCD and IBD-AID use honey)
(Cinnamon topping)
2 TBSP ground cinnamon
4 TBSP honey or maple syrup (for SCD and IBD-AID use honey)
2 TBSP unsalted butter, melted (or ghee or coconut oil)
¼ cup chopped walnuts (optional) (leave out for IBD-AID phase 1 and 2)
60 grams coconut flour
¼ tsp (1.25 ml) baking soda
¼ tsp (1.25 ml) salt
4 large eggs
78 ml coconut milk, yogurt, or other dairy-free milk
118 ml honey or maple syrup (for SCD and IBD-AID use honey)
(Cinnamon topping)
2 TBSP (30 ml) ground cinnamon
4 TBSP (60 ml) honey or maple syrup (for SCD and IBD-AID use honey)
2 TBSP (30 ml) unsalted butter, melted (or ghee or coconut oil)
29 grams chopped walnuts (optional) (leave out for IBD-AID phase 1 and 2)
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Instructions
- Preheat your oven to 350 °F (175 °C)
- 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.
- In the meantime, combine all the ingredients for the topping in a bowl and whisk until well-blended.
- 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!
Nutritional Info
Storage
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.
Notes
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