Cinnamon Bun Muffins
That icing is everything! Perfect breakfast for a cold morning
Ingredients
Muffin Ingredients
- 2 c almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 3/4 c coconut sugar
- 1 tsp Vanilla Extract
- 1/4 c almond milk
- 4 eggs
Topping Ingredients
- 1 Tbsp Coconut Oil or Kerrygold Butter Melted
- 1/4 cup chopped walnuts
- 1/2 tsp cinnamon
- 1 tsp coconut sugar
Icing Ingredients
- 1 tsp cinnamon
- 2 Tbsp syrup
- 1/2 C Cold Coconut Cream From the Can
Instructions
Muffin Batter
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Preheat oven to 350 degrees
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Combine dry ingredients in a bowl and mix until combined
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Add Eggs one at a time and mix until completely blended.
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Pour the milk and vanilla into the batter and stir until mixed well.
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Line a muffin tray with baking cups (I prefer silicon baking cups)
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Scoop batter into cups, about 3/4 full, set aside and make topping.
Muffin topping
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Melt coconut oil (or butter) and add the cinnamon, sugar and walnuts, gently stir with a spoon until nuts are coated.
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Spoon about 1 tsp. of topping on each muffin.
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Place in the oven and bake for 18 minutes or until the top turns golden and the muffins are cooked through. (You can insert and remove a toothpick to see if batter is cooked)
Icing
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While the muffins are baking, make the icing.
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Get a can of cold coconut milk out of the refrigerator and open the lid. Scoop the top layer of thick cream off the top and place it in a bowl. (you can put the milk part back in the fridge and use it later)
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Add cinnamon and syrup to the cream and stir well with a spoon
Putting it all together
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Once muffins are finished, let them cool for a minute. Then remove them from the baking cups and place them on a large plate close together.
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Take your icing and start spooning it evenly over the muffins as evenly as you can. The icing will begin to melt over the warm muffins so use your spoon to make sure all the muffins get the desired amount of icing.
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ANNNNND Devour!