2tablespoonsbutter, unsalted, or ghee, coconut oil (melted)
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.