It's finally autumn! Oh holy moley, yes please and thank you. Finally. And with the arrival of crisp, cool air and cozy nights comes the burning desire to bake delicious treats.
And, oh man, people. These are to die for. And not in a low-sugar "they'll do in a pinch" sort of way. But in a lick the bowl, eat awesome food, call dibs on the last one sort of way. For serious.
The first time I tasted the filling I said out loud "This tastes like Christmas." And then I used a spoon to scrape every little last bit of it out. And then scraped some more. Yes, ma'am. And at less than 7 grams of added, non-refined sugar per muffin and no grains, they're a dream.
Okay, okay, I'm done gushing. Here it is.
What you'll need:
• 3/4 cup almond four
• 1/4 cup coconut flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3 large eggs
• 1/3 cup yogurt
• 2 tablespoons honey
• 2 tablespoons melted butter
• 2 tablespoons raw honey (or 3 tablespoons yacon syrup)
• 1 tablespoon cinnamon
Yields 8-10 miffins
Start off by pre-heating the oven at 350F. Mix the dry ingredients (first four) thoroughly in one bowl, and the rest of the ingredients (eggs, yogurt, and honey) in another. Then stir the wet into the dry and use a mixer or a whisk to combine.
Line your muffin pan with papers and fill each about 1/3 of the way. Here comes the unconventional bit: pop into the oven for about 8 minutes, and then remove and use a utensil to make a little well in each one. This is to make a little home for the topping once they're thoroughly baked.
Put them back in for about 12 more minutes, or until firm.
While they're finishing in the oven, you can make the super simple cinnamon topping. Whisk together the melted butter, sweetener, and cinnamon.
Then spoon evenly into each muffin and allow to chill in the fridge until the topping sets up a little... or impatiently eat two immediately. Whatever ;).
C'mon. Look at that sweet cinnamony filling dripping down. Perfect fall treat!
(adapted from source)