Ingredients:
Cinnamon Topping:
2 Tablespoons pure maple syrup or agave nectar
1 Tablespoon cinnamon
1 Tablespoon safflower oil
Muffin Mixture :
1 cup blanched almond flour
2 Tablespoons coconut flour
½ teaspoon baking soda
¼ teaspoon sea salt
¼ cup safflower oil
¼ cup pure maple syrup or agave nectar
3 eggs
1 Tablespoon vanilla extract
Directions:
To make cinnamon topping, combine maple syrup or agave, cinnamon and oil in a small bowl.
Set mixture aside.
Combine almond flour, coconut flour, baking soda and salt in a medium bowl.
In a large bowl blend together oil, maple syrup or agave, eggs and vanilla.
Blend dry ingredients into wet and scoop a scant ¼ cup at a time into lined muffin cups.
Spoon topping onto muffins.
Bake muffins for 8-12 minutes at 350°
Makes 9 muffins
This recipe was inspired in whole or in part by Elana’s Pantry
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