These cinnamon mini muffins are a perfect breakfast or a little snack, made with almond flour and naturally sweetened with maple syrup. They are also paleo-friendly and come with a simple coconut butter icing.
Preheat oven to 350F. In a bowl, whisk 2 eggs. Then add in 1 cup almond flour, 3 tbsp maple syrup, 1/2 tsp vanilla, 1 1/2 tsp cinnamon, 1 tsp baking powder, 1 tbsp nut butter, and optional 1 tbsp vanilla protein powder. Mix it all together. Line a mini cupcake tin with liners and fill about 3/4 of the way. Bake for 12 minutes. Makes about 15-16 mini muffins.
For the Icing: Melt 1/2 tbsp coconut butter, 1/2 tbsp unsweetened almond milk, and 1/2 tbsp maple syrup for 10 seconds. Mix together, then put in the fridge to let it harden a tiny bit. Drizzle on the muffins when they’ve cooled a bit. Enjoy!
