CINNAMON MINI MUFFINS
Makes: 40 mini muffins
1 cup (150g) ground almonds
1 1/2 gluten-free flour mix (or plain flour for non gluten-free option)
1/2 cup coconut flour
1/2 tsp baking soda
1 1/2 tsp ground cinnamon
50g coconut oil, melted
1/2 cup rice malt syrup (or honey, maple syrup, etc)
1/4 cup coconut cream
2 large eggs
extra coconut flour and ground cinnamon to dust
Preheat the oven to 180C. Lightly grease a mini-muffin tin (or any other tin of your choice).
In a large bowl, combine the almond meal, flour, coconut flour, baking soda and cinnamon until combined.
In a separate bowl, whisk together the coconut oil, rice malt syrup, coconut cream and eggs until evenly combined.
Using an electric mixer, beat the egg mixture into the dry ingredients and mix on high speed for 3 minutes or until smooth.
Spoon or pipe the batter into the prepared tins and bake for 20-25 minutes (more or less depending on the size of your tin) or until lightly golden.
Cool slightly before dusting with coconut flour and extra ground cinnamon. Serve warm.