Mini Cinnamon Muffins with Easy Icing
Ingredients
- 2 eggs
- 1 cup almond flour
- 3 tablespoons maple syrup
- 1/2 teaspoon vanilla
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1 tablespoon nut butter
- Optional: 1 tablespoon vanilla protein powder
Icing
- 1/2 tablespoon coconut butter
- 1/2 tablespoon unsweetened almond milk
- 1/2 tablespoon maple syrup
Preparation
Preheat oven to 350F.
In a bowl, whisk 2 eggs.
Add in the almond flour, maple syrup, vanilla, cinnamon, baking powder, nut butter, and optional protein powder.
Mix all ingredients together.
Line a mini cupcake tin with liners.
Fill each liner about 3/4 full.
Bake for 12 minutes. This makes about 15-16 mini muffins.
For the icing, melt the coconut butter, almond milk, and maple syrup together for 10 seconds.
Mix the icing ingredients together.
Place the icing in the fridge to harden slightly.
Drizzle the icing on the cooled muffins.
Store in the fridge for up to 4 days and warm up before eating or eat cold.
Enjoy the muffins.
