2tablespoonsbutter, unsalted, or ghee, coconut oil (melted)
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Preheat your oven to 350 degrees F.
For the muffins, combine all the dry ingredients and blend well.
Add the wet ingredients to the dry ingredients and use a mixer to blend (get rid of any clumps of flour), or blend well by hand. Let the batter sit for a few minutes to allow the coconut flour to absorb moisture.
Fill muffin or cupcake liners about 3/4 of the way with batter.
Make the cinnamon topping by simply combining all of the ingredients in a bowl and whisking until well-blended. Drip the cinnamon topping over the top of each muffin; about 1 tablespoon per muffin. Some of it will sink into the muffin batter. You can use a toothpick or fork to poke or swirl
the topping into the batter.
Bake for about 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Cool and enjoy! Store for a few days at room temperature (covered) or keep in the refrigerator for a week or so.