Paleo Cinnamon Bun Muffins

Savor the mouthwatering tastes of cinnamon buns by consuming these Paleo-friendly muffins. These muffins, which are made with almond flour and honey for sweetness, are a guilt-free breakfast or snack.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup tapioca flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/3 cup honey
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/4 cup unsweetened almond milk
• For the Cinnamon Swirl:
• 2 tbsp coconut oil, melted
• 2 tbsp ground cinnamon
• 2 tbsp coconut sugar
• For the Frosting:
• 1/4 cup coconut butter
• 2 tbsp honey
• 1/2 tsp vanilla extract

Instructions:

Preheat your oven to 350F 175C and line a muffin tin with parchment paper liners

In a large mixing bowl, combine almond flour, coconut flour, tapioca flour, baking soda, salt, and 2 tsp of ground cinnamon

In another bowl, whisk together honey, eggs, melted coconut oil, vanilla extract, and almond milk until well combined

Pour the wet ingredients into the dry ingredients and mix until a smooth batter forms

In a separate small bowl, prepare the cinnamon swirl by mixing melted coconut oil, 2 tbsp of ground cinnamon, and coconut sugar

Fill each muffin cup with a spoonful of muffin batter, then add a small dollop of the cinnamon swirl mixture on top

Swirl it into the batter with a toothpick or skewer to create a marbled effect

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean

While the muffins are baking, prepare the frosting by melting coconut butter and mixing it with honey and 1/2 tsp of vanilla extract until smooth

Once the muffins have cooled slightly, drizzle the frosting over the top of each muffin

Enjoy your Paleo Cinnamon Bun Muffins warm or at room temperature!