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Cinnamon Bun Muffins (using almond & coconut flour)


 

Cinnamon Bun Muffins - Comfy Belly

 

I had a handful of recipes I was considering posting, but as it goes sometimes, something else catches my fancy and I latch on tightly and run with it. Such was the case with this recipe over the past two days.

 

Cinnamon Bun Muffins - Comfy Belly Cinnamon Bun Muffins - Comfy Belly

 

I’m certain you’ll be happy with this it if you enjoy the inspirations for it—Cinnamon bun muffins using coconut flour and cinnamon bun muffins using almond flour. Now we have a union of the two flours and what a beauty they make together.

 

I’m so certain of the goodness of this recipe that I couldn’t wait for all the results to come in from recipe testers. Much thanks to everyone who has tested it already in it’s various ratios of ingredients (mostly the flours), and please keep the feedback coming. The wonderful thing about having others make your recipes is that you learn some great variations on a theme.

 

Cinnamon Bun Muffins - Comfy Belly

 

 

Cinnamon Bun Muffins {using almond & coconut flour}

 

I make 6 muffins using this recipe batter because I like big muffin tops, but you can spread the batter across 8 muffins. Just reduce the baking time about 5 minutes.

 

My photos show the topping not getting too deep into the muffin, but if you prefer to have the topping threaded throughout the muffin follow the method I’ve added in the method below.

 

For dairy-free use coconut oil in the topping and a dairy-free milk or yogurt in the muffin batter, and for SCD use honey.

 

Muffin Ingredients

 

  • 3/4 cup (72 g) almond flour
  • 1/4 cup (57 g) coconut flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/3 cup (79 ml) coconut milk or other dairy-free milk or yogurt
  • 1/4 cup (59 ml) honey or maple syrup or erythritol

 

Cinnamon Topping Ingredients

 

  • 2 tablespoons ground cinnamon
  • 1/4 cup honey (or other agave)
  • 2 tablespoons unsalted butter, melted (or use ghee or coconut oil)
  • 1/4 cup chopped walnuts (optional)

 

Combine all the ingredients in a bowl and whisk until well-blended.

 

 

 

Method

 

  1. Preheat your oven to 350°F (175°C, or gas mark 4).
  2. Prepare a baking pan with muffin liners.
  3. Combine the almond flour, coconut flour, baking soda, and salt and blend well.
  4. Add the eggs, milk, and maple syrup to the flour mixture and mix until well-blended. Let the batter sit for a few minutes to allow the coconut flour to absorb moisture.
  5. Fill muffin liners about 1/4 of the way with batter.
  6. Spoon about a tablespoon of topping over each muffin and then top off each muffin with more batter, about 3/4 of the way filled.
  7. Drizzle the remaining topping over each muffin and use a toothpick, fork, or spoon to blend the topping into the batter.
  8. Bake for about 24 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
  9. Store and cover for a few days at room temperature, keep in the refrigerator for a week or so, or seal well and freeze for a few months.

 

Makes 6 to 8 muffins

original post from:comfybelly.com

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