Gluten Free Cinnamon Muffins (Elana’s Pantry)

Topping:

  1. To make cinnamon topping, combine agave, cinnamon and oil in a small bowl
  2. Set mixture aside

Muffin Mixture:

  1. Combine almond flour, coconut flour, baking soda and salt in a medium bowl
  2. In a large bowl blend together oil, agave, eggs and vanilla
  3. Blend dry ingredients into wet and scoop a scant ¼ cup at a time into lined muffin cups
  4. Spoon topping onto muffins
  5. Bake muffins for 8-12 minutes at 350°
  6. Cool muffins for 2 hours.

Makes 9 muffins

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