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Saturday morning I woke up craving something cinnamony. If you’re like me and normally eat bacon and eggs for breakfast, squeezing in some cinnamon can prove quite the task. But then I remembered a recipe I made from Elana’s Pantry months ago, and knew I could tweak that to fit my ingredients.
- 1 cup almond meal
- 1 cup shredded coconut (unsweetened)
- 4 eggs
- 1/4 cup pure maple syrup
- 2 tbsp coconut oil
- 1 tbsp vanilla
- 1 tbsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
1. First, make sure you have enough almond meal on hand. If not, grind some up.
2. In mixing bowl, add almond meal, coconut and eggs.
3. Stir in maple syrup, coconut oil, vanilla, cinnamon, baking soda and salt.
4. Fill lined muffin tins 2/3 of the way full with batter.
5. Bake at 350 degrees for roughly 12 minutes. Test one by sticking a fork or toothpick in the middle to make sure it comes out clean.
To make glaze, just combine 1 tbsp melted butter, 1 tbsp pure maple syrup, 1 tbsp raw honey, 1 tsp vanilla and 1/2 tsp cinnamon.
And on Sunday, I tried a new topping. Simply beat 1/2 cup heaving whipping cream, 1/2 cup coconut milk, 2 tbsp agave nectar and 1 tsp vanilla for 2 minutes.
Then place mixture in freezer for 20 to 30 minutes, and spoon out on your muffins.
All in all, a great cinnamon fix for the weekend. If you’re looking avoid extra sugar, the muffins by themselves are still tasty–just ask my hubby.