Cinnamon Bun Muffins

I've been making these muffins for quite awhile now because they're a favorite of mine.  They're best served warm with a bit of butter, but you could even go wild and top them with cream-cheese frosting and call them a cupcake, if you'd like!

INGREDIENTS:

Cinnamon Topping

- 2 tablespoons raw honey

- 1 tablespoon cinnamon

- 1 tablespoon extra virgin coconut oil

*Combine all ingredients in a small bowl, and set aside.

Muffin Mixture

- 1 cup blanched almond flour

- 2 tablespoons coconut flour

- 1/2 teaspoon baking soda

- 1/4 teaspoon sea salt

- 1/4 cup extra virgin coconut oil

- 1/4 cup raw honey

- 3 eggs (preferably from pastured hens)

- 1 tablespoon pure vanilla extract

DIRECTIONS:

1. Combine almond flour, coconut flour, baking soda, and salt in a medium bowl.  

2.In a large bowl, blend together coconut oil, honey, eggs and vanilla.

3. Blend dry ingredients into wet and scoop a scant 1/4 cup at a time into lined muffin cups.

4. Spoon topping onto muffins (about 1 teaspoon).

5. Bake muffins for 8-12 minutes at 350 degrees.

6. Eat right away, or let cool for 2 hours, and then frost with cream cheese frosting.

Makes 9 muffins

Optional Cream Cheese Frosting

- 4 ounces cream cheese, softened to room temperature

- 3 tablespoons raw honey

- 3 tablespoons heavy cream

*Combine cream cheese and honey in a medium bowl until well blended.  Whip in heavy cream until frosting is nice and thick.  Spread of cooled muffins.

(Adapted recipe from here)