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.
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.
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.