The Ingredients
Muffins
2 cups almond flour
1/2 cup coconut sugar
1/2 cup agave (maple syrup works too)
3 eggs
2 Tbsp coconut oil, melted
2 tsp vanilla extract
1/2 cup coconut milk
1 tsp baking powder
1 tsp ground cinnamon
Pinch of salt
Crumb Topping:
1/3 cup almond flour
2 ½ Tbsp coconut sugar
1 ½ tsp ground cinnamon
1 ½ Tbsp coconut oil
GLAZE
4 Tbsp honey
4 Tbsp coconut cream
½ tsp vanilla extract
Method
Preheat oven to 350 degrees.
In a medium bowl, combine all ingredients for the muffins. Stir well until combined.
Line a muffin tin with paper baking cups. Fill cups with approximately ¼ to 1/3 cup of the batter.
Bake for 20 minutes.
While muffins are baking, make the crumb topping by combining ingredients in a small bowl. Mix together using your hands to form a crumb.
Remove muffins from oven and sprinkle each with the crumble. Return to oven and bake an additional 5 minutes. Remove from oven when cooked through and golden. Set aside to cool for 10 to 15 minutes.
In a small bowl, whisk together ingredients for the glaze. Once the muffins have cooled, drizzle with the glaze. Serve warm.
