Cinnamon Topping
2 tbsp agave nectar
1 tbsp cinnamon
1 tbsp grapeseed oil
2 tbsp agave nectar
1 tbsp cinnamon
1 tbsp grapeseed oil
1.To make cinnamon topping, combine agave, cinnamon and oil in a small bowl
2.Set mixture aside
Muffin Mixture
1 cup blanched almond flour
2 tbsp coconut flour
½ tsp baking soda
¼ tsp celtic sea salt
¼ cup grapeseed oil
¼ cup agave nectar
3 eggs
1 tbsp vanilla extract
1 tbsp vanilla extract
1.Combine almond flour, coconut flour, baking soda and salt in a medium bowl
2.In a large bowl blend together oil, agave, eggs and vanilla
3.Blend dry ingredients into wet and scoop a scant ¼ cup at a time into lined muffin cups
4.Spoon topping onto muffins
5.Bake muffins for 8-12 minutes at 350°
6.Cool muffins for 2 hours
Makes 9 muffins
Stolen from Elana’s Pantry!
