cinnamon bun muffins (gf)

I made these months ago (tells you about my commitment to blogging) and I can't tell you why I haven't made them since. This is my second time making muffins using almond flour (see the first here) and I was again very satisfied with the result. I went a little overboard with the cinnamon filling but I wanted these to taste as cinnamon bun-y as possible. It dawned on me after having made, photographed and eaten half of them that a smearing of cream cheese frosting on top would have really sweetened the deal. Perhaps not as conventionally breakfast appropriate but I would still never say no.



Cinnamon Bun Muffins from Comfy Belly

Muffin Ingredients:
1/2 cup yogurt
1/4 cup honey (or maple syrup)
2 eggs
2 1/2 cups blanched almond flour
1/4 teaspoon sea salt
1/2 teaspoon baking soda

Cinnamon Topping Ingredients:
2 tablespoons ground cinnamon
4 tablespoons honey (or maple syrup)
2 tablespoons unsalted butter, melted (or ghee or coconut butter)
1/4 cup chopped walnuts (optional; or other nut)

1. Preheat oven to 310 degrees F.
2. Combine all the wet muffin ingredients into a bowl and blend well with a spoon.
3. Add the dry muffin ingredients and blend well with a spoon
4. Place cupcake liners in a baking pan and fill the liners halfway with batter.
5. Blend all the topping ingredients well.
6. Add about a tablespoon of topping to the center of each muffin.
7. Now put another scoop of batter on top of each muffin until the batter just about reaches the top. Add
    nuts now if you're adding them to the top of the muffin.
8. Evenly distribute the remaining topping over the top of each muffin. Optionally, use a toothpick to
    poke at the top of each muffin to allow some topping to drip into the batter.
9. Bake for about 25 minutes, or until a toothpick placed in the center of a muffin comes out clean and
    the tops are starting to brown.
10. Cool and enjoy!
11. Store for a a few days covered, or in a refrigerator for 2 weeks.