Mini Cinnamon Muffins with Easy 3-Ingredient 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 optionally 1 tbsp vanilla protein powder. Mix it all together. Line a mini cupcake tin with liners, 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, put in the fridge to let it harden a tiny bit then drizzle on the muffins when they’ve cooled a bit. Store in the fridge for 4ish days and warm up before eating or eat them cold. Enjoy!