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Categories:
honey ground cinnamon grapeseed oil blanched almond flour coconut flour baking soda Celtic sea salt grapeseed oil honey eggs vanilla
Viewed: 119 - Published at: 3 years agoIngredients
- 2 tablespoons agave nectar or 2 tablespoons honey
- 1 tablespoon ground cinnamon
- 1 tablespoon grapeseed oil or 1 tablespoon palm shortening
- 1 cup blanched almond flour
- 2 tablespoons coconut flour
- 12 teaspoon baking soda
- 14 teaspoon celtic sea salt
- 14 cup grapeseed oil or 14 cup palm shortening
- 14 cup agave nectar or 14 cup honey
- 3 eggs
- 1 tablespoon vanilla extract
Method
- To make cinnamon topping, combine agave, cinnamon and oil in a small bowl.
- Set mixture aside.
- Combine almond flour, coconut flour, baking soda and salt in a medium bowl.
- In a large bowl blend together oil, agave, eggs and vanilla.
- Blend dry ingredients into wet and scoop a scant 1/4 cup at a time into lined muffin cups.
- Spoon topping onto muffins.
- Bake muffins for 12-15 minutes at 350.
