Paleo Cinnamon Roll Muffins

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 1 cup Coconut milk

• Baking & Spices

  • 1 1/2 cups Almond flour
  • 1/2 tsp Baking soda
  • 1 tbsp Cinnamon
  • 1 cup Palm sugar
  • 1/2 tsp Salt
  • 1/2 cup Tapioca flour

• Oils & Vinegars

  • 5 tbsp Coconut oil

• Nuts & Seeds

  • 1 cup Pecans

Found on thrivingonpaleo.com

Description

Ingredients

• 1.5 cups Almond Flour
• 1/2 cup Tapioca Flour
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 1/4 cup Coconut Sugar
• 2 tbs Coconut Oil, melted
• 2 Eggs
• approx 1 cup Coconut Milk (or other dairy-free milk)
• 3/4 cup Coconut Sugar
• 1 tbs Cinnamon
• 1 cup Pecans, chopped
• 3 tbs Coconut Oil, melted

Directions

• Preheat oven to 350 F. Place muffin liners in a standard 12-cup muffin tin.
• Mix together the dry ingredients for the muffins.
• Crack the 2 eggs into a measuring cup, whisk with a fork, and then fill up to the 1.25 mark on the measuring cup with your choice of dairy-free milk.
• Add the 2 tbs of coconut oil and mix.
• Add the wet ingredients into the dry and mix JUST until everything is wet.
• Mix together all of the ingredients for the topping.
• Add half of the topping ingredients into the muffin mix and fold in gently. It can be kind of swirly, no need for it to be entirely mixed.
• Scoop into prepared liners, filling about 3/4 full.
• Sprinkle the remaining topping on the muffins.
• Bake for 22-24 minutes. A toothpick in the center should come out mainly dry, but you might get some of the gooey center so try to check it slightly off-center.