I’ve been craving sweet baking. This morning I made grain and dairy free cinnamon sugar muffin bombs. Yields 8 muffins.
½ cup heavy coconut cream
5 Tbsp vegan unsalted butter
2 large eggs
1 tsp vanilla
½ cup powdered date sugar (sub coconut sugar)
1½ cups blanched almond flour
2 tsp baking powder
½ tsp nutmeg
½ tsp ground ginger
2 Tbsp psyllium husk fiber
¼ tsp allspice
¼ tsp JF Spicy Salt
Cinnamon Sugar Coating:
4 Tbsp vegan unsalted butter, melted
1 tsp cinnamon
¼ cup vanilla coconut sugar (can substitute coconut sugar)
Preheat oven to 350º. Line a muffin pan with 8 papers. In a medium bowl, add dry ingredients: blanched almond flour, baking powder, nutmeg, allspice, ground ginger and psyllium husk. Whisk to combine.
In a separate bowl, add wet ingredients: vegan unsalted butter, powdered date sugar, madagascar vanilla, heavy coconut cream and 2 eggs. Use an electric mixer until smooth. Slowly add wet ingredients to dry. Continue with electric mixer. Add a pinch of JF Spicy Salt.
Spoon even amounts into each muffin cup. Bake for about 18-20 minutes until edges are golden. Cool for 5 minutes on a wire wrack.
Cinnamon Sugar Coating
Brush finished muffins with vegan unsalted butter, roll in cinnamon, vanilla, coconut sugar.