Cinnamon Bun “French Toast” Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Muffin:½ cup coconut flour¼ tsp baking soda¼ tsp sea salt¼ tsp nutmeg4 eggs, beaten⅓ cup unsweetened almond milk⅓ cup dark amber honey---Topping:2 tbsp cinnamon3 tbsp dark amber honey2 tbsp coconut butter, melted---Icing (*NOT SCD friendly*):¼ cup powdered sugar½ - 1 tbsp unsweetened almond milk, warmed
Preheat the oven to 350F and line 8 muffin cups.
Whisk together the coconut flour, baking soda, salt and nutmeg in a large bowl.
Add the eggs, almond milk and honey, beating until smooth.
Fill the cups ¾ full with the batter.
In another bowl, mix the cinnamon, honey and melted coconut butter. Spoon over each cup of batter (you may have a bit left over - spread it on toast!)
Bake for 25 minutes.
Cool in the tin for 10 minutes, then carefully turn out and let cool completely.
Meanwhile, whisk together the sugar and warm almond milk.
Drizzle over the cooled muffins and let set.
Serving Size: Makes 8
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Whisk together the coconut flour, baking soda, salt and nutmeg in a large bowl.
Add the eggs, almond milk and honey, beating until smooth.
Fill the cups ¾ full with the batter.
In another bowl, mix the cinnamon, honey and melted coconut butter. Spoon over each cup of batter (you may have a bit left over - spread it on toast!)
Bake for 25 minutes.
Cool in the tin for 10 minutes, then carefully turn out and let cool completely.
Meanwhile, whisk together the sugar and warm almond milk.
Drizzle over the cooled muffins and let set.
Serving Size: Makes 8
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 172.6
- Total Fat: 5.5 g
- Cholesterol: 93.0 mg
- Sodium: 64.1 mg
- Total Carbs: 28.1 g
- Dietary Fiber: 3.7 g
- Protein: 4.5 g
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