While I’m a huge fan of the double chocolate muffins these are easily my second favorite and my husband’s favorite. I often end up baking both types of muffins for the week because these are so good.
1/2 cup coconut flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup unsweetened almond or coconut milk (If using coconut milk, use the kind in a carton.)
1/3 cup honey or maple syrup
Cinnamon Topping Ingredients
2 tablespoons ground cinnamon
4 tablespoons honey or maple syrup
2 tablespoons unsalted butter, melted (or use ghee or coconut oil)
1/4 cup chopped walnuts (optional; or other nut)
Combine all the ingredients in a bowl and whisk until well-blended. I use a mixer or immersion hand blender with the whisk attachment most of the time.
Preheat your oven to 350°F
Prepare a baking pan with muffin liners. I love the silicone type!
For the muffins, combine coconut flour, baking soda, and salt and blend well.
Add the eggs, milk, and honey to the dry mixture and blend well by hand, or use a mixer or food processor. Let the batter sit for a few minutes while you make the topping to allow the coconut flour to absorb the moisture.
Fill muffin liners about 1/4 of the way with batter.
Spoon about a teaspoon or two of topping over each muffin and then top off each muffin with more batter, about 3/4 of the way filled.
Drizzle the remaining topping over each muffin and use a toothpick, fork, or spoon to blend the topping into the batter. Be careful not to over mix so that it incorporates into the base batter.
Bake for about 24 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Cool and enjoy! Store for a few days at room temperature (covered), seal and store in the refrigerator for a few weeks, or seal and freeze for a few months. I keep ours in fridge as soon as they are cooled from baking.