Cinnamon Muffins (refined sugar-free, gluten-free)
Serves: 3 dozen mini muffins
- 1 cup almond flour
- 1 cup brown rice flour
- ¼ cup coconut flour
- 1 tsp baking soda
- ½ tsp sea salt
- ½ tsp cinnamon
- 3 Tbsp flax seed + ½ cup water
- ¼ cup coconut oil, melted
- ¼ cup unsweetened applesauce
- ½ cup raw honey
- 3 eggs
- 1 Tbsp vanilla extract
- Topping:
- ¼ cup honey
- 2 Tbsp cinnamon
- 2 Tbsp coconut oil, melted
- Preheat oven to 350 degrees F. Lightly coat two mini muffin pans with cooking spray. Set aside.
- In a medium bowl, combine all flours, baking soda, salt, and cinnamon. Set aside.
- In a food processor combine flaxseed and water and process until frothy.
- In a large bowl, beat together the flaxseed mixture, oil, applesauce, eggs, and vanilla.
- Slowly blend dry ingredients into the wet ingredients until combined.
- Carefully spoon batter into prepared muffin tins.
- In a small bowl, combine the topping ingredients: melted coconut oil, honey and cinnamon. Mix well and spoon over muffins.
- Bake for 12-15 minutes or until tooth pick inserted into middle muffin comes out clean.
Recipe by at http://www.beautifullynutty.com/cinnamon-muffins-refined-sugar-free-and-gluten-free/
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