Cinnamon Bun Muffins

I posted about these earlier and said I’d share the recipe, however this time I tweaked them and used coconut flour instead of almond flour- SO they are not exactly the same, but equally amazing. Using coconut flour seemed to give them a more authentic “muffin texture” and also looked a little prettier to photograph.

Coconut Flour Cinnamon Bun Muffins

Makes 8 muffins

1/2 cup coconut flour

1/4 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt

4 eggs

1/3 cup yogurt (I used greek 2%, but will try with a non-dairy yogurt next time)

1/2 cup coconut sugar (syrup)

1 teaspoon vanilla extract

+ cinnamon topping (see below)

Cinnamon Topping/Filling

2 tablespoons butter

2 tablespoons cinnamon

4 tablespoons coconut sugar (I used the syrup the first time I made these, and then crystals this time- both worked)

Preheat oven to 350 F. Mix together the flour, baking soda, cinnamon, and salt, then add the wet ingredients. Blend until thoroughly combined and no flour clumps remain.

Melt together the ingredients for the topping/filling and set aside until needed.

Drop spoonfuls of batter into a lined muffin tin, then add some of the filling into each center. Cover with more batter, and then add the rest of the butter/cinnamon mixture on top.

I used a toothpick to swirl the topping around so that the flavor is evenly distributed.

Bake for 20-25 minutes.

And Enjoy!

(P.S. I realize that most of my recipes up until this point have been baked goods… I promise some actual savory cooking in the near future!)