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.
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.
Cinnamon Topping Ingredients
Combine all the ingredients in a bowl and whisk until well-blended.
Preheat your oven to 350°F (175°C, or gas mark 4).
Makes 6 to 8 muffins
Original post from comfybelly.com.