(Fabulous) Gluten Free Cinnamon Coconut Muffins
Funny, but so TRUE. If that doesn’t make you never want to stand in a Cinnabon line again perhaps this recipe will.
My experiences with gluten free foods have not been pleasant ones to say the very least. One of my best friends, Alexis, is gluten intolerant and is always snacking on some kind of gluten free cracker or bread. I often have a bite and have come to the conclusion that 99% of these products taste ……. Flavorless. Dry. Nasty. Crap. To put it kindly : ) I am sure there are some yum gluten free foods out there but I have yet to come across them. I was not exactly pumped to try out this recipe as I was expecting it to be a failure. I could not have been more wrong. They are absolutely, without a doubt, the most delicious muffins that I have tasted or made ( so far). And I say this wholeheartedly. Smear some warm coconut butter and honey on them and you’ll think your in some sort of muffin utopia. They can be a nice add on to your breakfast or with the cream cheese frosting they can be a not too guilty dessert. I hope, for your own good, that you make these muffins. I guarantee you will not regret it. Happy Muffin Making friends!
Cinnamon Coconut Muffins
adapted from Elanas Pantry
Ingredients for Muffin Mixture:
1 cup + 2 tbsp of almond flour
3 tablespoons of shredded unsweetened coconut
1/2 tsp of baking soda
1/4 tsp of fine grain celtic sea salt
1/4 cup of melted coconut oil
1/2 cup of coconut palm sugar
1 tbsp of pure vanilla extract
Ingredients for Cinnamon Topping:
2 tablespoons of agave nectar ( alternately, 4 tbsp of coconut palm sugar)
1 tablespoon of cinnamon
1 tablespoon of melted coconut oil
Ingredients for Cream Cheese Frosting: (optional)
4 ounces of organic cream cheese, softened
1- 2 tablespoons of agave nectar
3 tablespoons of organic heavy whipping cream
-Combine your almond flour, shredded coconut, and baking soda in a small bowl.
-In a larger bowl, whisk together your melted oil, sugar, eggs, vanilla.
-Stir your dry ingredients into your wet ingredients until well blended.
-Spoon your muffin mixture into well oiled mini muffin tin or larger muffin tin.
-Spoon the cinnamon topping on top of the muffins. *
-Bake muffins for 8-12 minutes at 350 f.
-Allow your muffins to cool before eating as it will allow the flavors to be more prominent.
-If your adding on the Cream Cheese Frosting then stir all your ingredients together in a small bowl until well blended then spread on cooled muffins.
Enjoy : )
* Side Note: The cinnamon topping will most likely soak through the muffin and accumulate at the bottom of the muffin during cooking, this is normal, and does not affect the deliciousness.
Coming Up Next: Greeky Quinoa Burger topped with Roasted Veggies