For months I have wanted to make Josiah some gluten free cinnamon rolls. He seems to think this recipe is the next-best thing! We don't often have dairy free yogurt on hand, but using coconut milk instead worked great. Somehow I'd like to cut down a bit on the amount of sweetener used, but they must be good because even Rachel is asking that I make these again.
Cinnamon Bun Muffins
Muffin Ingredients (makes about 8 muffins)
•1/2 cup of coconut flour
•1/4 teaspoon of baking soda
•1/4 teaspoon of sea salt
•4 eggs
•1/3 cup of yogurt
•1/2 cup of honey (or other sweetener)
Cinnamon Topping Ingredients
•2 tablespoons of ground cinnamon
•4 tablespoons of honey (or other sweetener)
•2 tablespoons of coconut oil
•1/4 cup of chopped walnuts (optional; or other nut)
Method
1.Preheat your oven to 350 degrees F.
2.For the muffins, combine all the dry in ingredients and blend well.
3.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.
4.Fill muffin or cupcake liners about 3/4 of the way with batter.
5.Drip the cinnamon topping over the top of each muffin. Some of it will sink into the muffin batter. You can use a toothpick to poke the topping into the batter, to get more of the topping to spread into the batter.
6.Bake for about 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
7.Cool and enjoy! Store for a few days at room temperature (covered) or keep in the refrigerator for a week or so.
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