Paleo Gluten-Free Cinnamon Muffins with Icing
Ingredients
- 3 eggs
- 2 cups almond flour
- 2 tbsp coconut flour
- 1/2 mashed banana
- 1 tsp baking powder
- 1/2 cup unsweetened almond milk
- 1/2 cup maple syrup
- 1/4 cup coconut oil (melted)
- 2 tsp vanilla
- 2 tsp cinnamon
Icing
- 1/4 cup coconut butter
- 1/4 cup almond milk
- 1 tbsp coconut sugar
Preparation
Whisk the eggs then combine the rest of the wet ingredients and mix together.
Add in the rest of the dry ingredients and mix with a hand mixer or immersion blender.
Line a muffin tin with muffin liners.
Preheat oven to 350F.
Bake the muffins for 30 minutes, remove, sprinkle with coconut sugar, and cook for 2 more minutes.
Let the muffins cool before removing from the pan and adding the icing.
For the icing, mix all the ingredients together and microwave for 15 seconds if it isn’t runny enough to drizzle. Don’t over microwave or it burns!
