These delightful gluten-free cinnamon swirl muffins are a perfect treat for breakfast or a snack.
Combine the natural agave syrup, ground cinnamon, and melted coconut oil in a small bowl to prepare the cinnamon topping.
Ensure the coconut oil is fully melted to mix well with the agave syrup and cinnamon.
In a medium bowl, mix together the fine almond flour, organic coconut flour, baking soda, and fine sea salt.
Sift the flours to avoid lumps in the batter.
In a large bowl, whisk the large eggs, pure vanilla extract, melted coconut oil, and natural agave syrup until smooth.
Ensure the eggs are at room temperature for better mixing.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Do not overmix to keep the muffins light and fluffy.
Line a muffin tin with muffin liners and fill each cup about three-quarters full with the batter.
Use an ice cream scoop for even portions.
Spoon the cinnamon topping over each muffin, swirling it slightly into the batter.
Create a marbled effect by gently swirling the topping with a toothpick.
Bake the muffins in a preheated oven at 350°F for 10-15 minutes or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Continue in our app for the best experience
