Cinnamon Bun Muffins (gluten free)

By JenHall

Ingredients

• Cinnamon Topping
• 2 tbsp agave nectar
• 1 tbsp cinnamon
• 1 tbsp grapeseed oil
• Muffin Mixture
• 1 cup blanched almond flour
• 2 tbsp coconut flour
• 1/2 tsp baking soda
• 1/4 tsp celtic sea salt
• 1/4 cup grapeseed oil
• 1/4 cup agave nectar
• 3 eggs
• 1 tbsp vanilla extract
• Creamy Cream Cheese Frosting
• 4 ounces cream cheese, softened to room temperature
• 3 tbsp agave nectar
• 3 tbsp heavy cream

Preparation

Step 1

To make cinnamon topping: Combine agave, cinnamon and oil in a small bowl
Set mixture aside

To make muffins: 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 ¼ cup at a time into lined muffin cups. Spoon topping onto muffins.

Bake muffins for 8-12 minutes at 350°
Cool muffins for 2 hours then frost with Creamy Cream Cheese Frosting


To make frosting: Combine cream cheese and agave in a medium bowl until well blended. Whip in heavy cream until frosting is nice and thick. Spread over Cinnamon Bun Muffins