Yield: 8 muffins
| coconut flour | 1/2 cup (52 g) |
| baking soda | 1/4 teaspoon |
| salt | 1/4 teaspoon |
| eggs | 4 |
| yogurt, coconut milk or other milk | 1/3 cup (77 g) |
| maple syrup or honey | 1/2 cup (170 g) |
| #FOR CINNAMON TOPPING: | |
| ground cinnamon | 2 tablespoons (14 g) |
| honey, maple syrup, or other sweetener | 1/4 cup (80 g) |
| unsalted butter, melted, or coconut oil | 2 tablespoons (28 g) |
| chopped pecans or walnuts (optional) | 1/2 cup (56 g) |
Preheat oven to 350°F (180°C, or gas mark 4).
To make the muffins: Whisk the coconut flour, baking soda, and salt together in a bowl. Add the eggs, yogurt, and maple syrup to the dry mixture and blend well with a mixer or by hand with a large spoon. Let the batter sit for a few minutes.
To make the topping: Place the cinnamon, honey, butter, and pecans in a small bowl and mix together with a fork or whisk.
To assemble: Fill muffin liners or silicon cups about one-quarter of the way with batter. Spoon about a tablespoon (27 g) of the topping over each muffin, and then top off each one with more batter, up to three-quarters of the way full. Drizzle the remaining topping over each muffin. Use a toothpick, fork, or spoon to gently blend the topping into the muffin batter.
Bake the muffins for about 20 minutes, or until a toothpick inserted in the center of the muffin comes out clean. Store, covered, for a few days at room temperature, in the refrigerator for a few weeks, or in the freezer for a few months.
