CINNAMON BREAKFAST MUFFINS
1 CUP COCONUT FLOUR
3/4 CUP MAPLE SYRUP OR HONEY
1 TBSP. CINNAMON
1/4 CUP COCONUT OIL OR PALM SHORTENING
1/2 TSP. BAKING SODA
1/4 TSP. SEA SALT
1/4 TSP. VANILLA
PARCHMENT PAPER MUFFIN PAPERS
1. Pre-heat the oven to 350 degrees F.
2. Beat the eggs, then add in the rest of the measured ingredients. Use a hand mixer or whisk to blend the mixture until completely smooth.
3. Using an ice cream scoop or 1/4 cup, drop batter into parchment muffin papers, which keeps the muffins from sticking.
4. Bake for 30-35 minutes or until golden brown.
This recipe has become a staple for our family. These hearty muffins are perfect for the days you need a quick breakfast, and they make great snacks to bring on the go. Make this recipe your own with different flavors and toppings. I'd love to see your creations, so tag #NMCfood with your results!
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WHAT ARE YOUR FAVORITE MUFFIN RECIPES? LEMON BLUEBERRY ARE A CLOSE FAVORITE TO THESE. SHARE YOUR FAVORITES WITH ME BELOW!