Cinnamon Muffins with 3-Ingredient Icing (Paleo, GF, Dairy-Free)
20 mins prepServes 11
Delicious cinnamon muffins that are paleo, gluten-free, and dairy-free, topped with an easy 3-ingredient icing. These muffins are perfect for quick snacks, dessert, or breakfast, and are easy to travel with.
Whisk the eggs, then combine the rest of the wet ingredients (unsweetened almond milk, maple syrup, melted coconut oil, vanilla) and mix together. Add in the rest of the dry ingredients (almond flour, coconut flour, mashed banana, baking powder, cinnamon) and mix with a hand mixer or immersion blender until combined. Line a muffin tin with muffin liners. Preheat oven to 350F. Bake the muffins for 30 minutes. Remove them from the oven, sprinkle with coconut sugar, and cook for 2 more minutes. Let the muffins cool before removing from the pan and adding the icing. For the icing, mix all the icing ingredients together (coconut butter, almond milk, coconut sugar). Microwave for 15 seconds if it isn’t runny enough to drizzle, but be careful not to over-microwave as it can burn.
