Cinnamon Roll Muffins

Preheat oven to 350F. In a bowl, whisk the eggs then add in the almond flour, 3 tbsp maple syrup, vanilla, 1 1/2 tsp cinnamon, baking powder, and nut butter (plus optional collagen or vanilla protein) for the muffin batter. Line a muffin pan with muffin liners and add batter about 1/3-1/2 of the way up in the cups. In a separate small bowl, mix together the cinnamon sugar ingredients: 1/4 cup coconut sugar, 1 tbsp melted ghee, and 1 tsp cinnamon. Add the cinnamon sugar mixture to the muffin batter in the cups. Top with the remaining batter. Bake for 20 minutes. For the icing, combine 1 tbsp coconut butter and 1 tbsp maple syrup. Melt for 30 seconds, stir, then add on top of the baked muffins. You can swirl it or just use a knife to spread it on. Store on the counter for 3 days or in the fridge for 4-5 days.