Muffins - Cinnamon Frosted


Prep Notes


I know a lot of people who go crazy for cinnamon buns.  Now you can have a much healthier – grain, free version of this American favorite.


This uses grade B maple syrup which is less processed than other forms of maple syrup and is less inflammatory on the body.  The cinnamon is loaded with anti-oxidants and helps to improve blood sugar signaling.  Coconut flour is low in carbohydrates and rich in fibrous prebiotics that feed our microbiome and strengthen our gut lining.


Coconut oil and grass-fed butter provide healthy small and medium chain fatty acids that nourish our microbiome and improve brain function, thyroid health and fat burning.  Your family will absolutely love this recipe!

Ingredients


1/3 cup of full fat organic coconut milk (can)

4 Pasture-raised eggs

½ cup of coconut flour

½ tsp of pink salt

¼ tsp of baking soda

½ tsp of vanilla extract


Topping Ingredients:

2 ½ tbsps of grass-fed butter or ghee

2 tbsps of cinnamon

4 tbsps of honey or maple syrup


Frosting Ingredients:

1 can of full fat organic coconut milk

½ tsp of vanilla

Sweetener of choice


Directions


  1. Preheat your oven to 350°F
  2. Grease muffin pan.
  3. Make the liquid topping by melting butter in pan and then add the cinnamon and honey.
  4. For the muffins, combine coconut flour, baking soda, and salt and blend well.
  5. Add the eggs, milk, and honey to the dry mixture and blend well by hand, or use a mixer or food processor. Let the batter sit for a few minutes to allow the coconut flour to absorb the moisture.
  6. Use half of the batter, and fill muffin pan about 1/4 full.
  7. Spoon about a tablespoon of topping over each muffin and then top off each muffin with the rest of the batter.
  8. Drizzle the remaining topping over each muffin.
  9. Bake for about 24 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
  10. Cool and top with frosting.

Notes


  1. The coconut milk frosting is optional, however delicious nonetheless. Make this by simply putting a can of full fat coconut milk in the fridge for a couple of hours or overnight. Open and scoop out all of the solid cream. Add in sweetener of your choice, I like a few drops of stevia and 1/2 teaspoon vanilla.
  2. No sweetener is really needed with the topping (it is optional) and the basic recipe without the honey/maple syrup or stevia still tastes amazing as a topping.
  3. Store in fridge until ready to top the muffins.