Cinnamon Muffins (Gluten Free)
These bad boys are gluten free, grain free and sugar-free. You’d think that would mean they are taste-free but not so! Honey and cinnamon more than make-up for what they lack in other ingredients!
Servings Prep Time
8People 20Minutes
Cook Time
20 Minutes
Servings Prep Time
8People 20Minutes
Cook Time
20 Minutes
Ingredients
Cinnamon Topping
Instructions
  1. Heat oven to 350 degrees. Places muffin liners in a muffin baking pan.
  2. Combine the coconut flour, baking soda and salt. Blend well. Add the eggs, yogurt and honey. (If you want to follow the SCD diet homemade yogurt is best.) Fill the muffin liners 3/4 full of batter.
  3. Blend topping ingredients in a bowl. Take a teaspoon and drip the topping over the muffin batter. Use a toothpick to “swirl” it in the batter. Bake for twenty minutes or until a toothpick comes out clean.
Recipe Notes

You can eat these warm, however, we often made a double batch and stored them in the fridge. They were just as tasty cool as they were warm.

An added benefit is that they were great for when you needed to grab a bite and run out the door! They will store for up to a week in the refrigerator.