Cinnamon Muffins

I can't tell you how grateful I am that there are so many wonderful

bloggers who  are so willing to share their tremendous skill

and knowledge and the recipes they have created

with the rest of us!

I came across this fantasic recipe for Cinnamon Bun Muffins

over on ComfyBelly.com.

You can find her fantasitc original recipe HERE.

Her blog is amazing!

There are a few ingredients I can't have

because of my own food sensitivities

so I subbed out what works for me.

Muffins -

1/2 cup coconut flour

1/4 tsp baking soda

1/4 tsp sea salt

4 free range eggs

1/3 cup of the "cream" from a can of organic coconut milk *(please see my note)

1/2 cup grade B maple syrup

Note: When you open a can of organic Coconut Milk, it has usually seperated. The "cream" is at the top of the can, and the water has settled to the bottom. I use the thick "cream" as a replacement for the yogurt in the recipe because I can't have dairy. If you open a can and it has recently been shaken, you can always pour it into another container and place it in the refrigerator for a while until it seperates again.

Topping -

2 Tblsp ground cinnamon

4 Tblsp coconut crystals

2 Tblsp Earth's Balance Coconut Spread

Heat oven to 350 degrees.

Mix all wet ingredients until smooth and then add coconut flour, salt and baking soda. I use a mesh sieve to sift the coconut flour into the bowl to break up any clumps. Mix until smooth. Fill 8 muffin cups 3/4 of the way full.

Mix cinnamon, coconut crystals and coconut spread with a pastry blender or a fork until combined. Divide the streusel among the top of the 8 muffins. Bake for 20 minutes.