Apple Cinnamuffin

 I adapted this Recipe from several other I found online its mainly the one found here with a few small changes including substituting mainly coconut flour instead of almond flour (its cheaper and produces a lighter texture) and adding apples and vanilla. I agree with the author of this blog one of my favourite parts of being at the mall is the smell of Cinnabon.  I was amazed that these actually taste very much like Cinnabon and that delicious smell  will fill your kitchen as they bake!  I think the addition of apple makes them even more gooey in the centre, just like a cinnabon.

 

Muffin Ingredients (Makes 15-17 Muffins)

• 1 cup of homemade yougurt, for an explanation of how to make this and why its important see here
• 1/2 cup of honey
• 5 eggs
• 1 cup of Blanched Almond Flour
• 1/2 cup Coconut Flour
• 1/2 teaspoon of sea salt
• 1 teaspoon of baking soda
• 1 cup peeled and baked apples 

Cinnamon Topping Ingredients

• 4 teaspoons of ground cinnamon
• 8 tablespoons of honey
• 4 tablespoons of  butter, melted 
• ~4-5 drops of  Pure Natural Vanilla Extract (Check label to make sure there are no additives)

Instructions

1. Preheat oven to 375 degrees F, peel and core ~2-3 apples, chop into slices place in pan/oven safe cookware add a tablespoon of honey a sprinkle of cinnamon and bake ~ 1 hr. Alternatively, you can put cut apples,honey and cinnamon in a bowl in the microwave and microwave on high for 5-6 minutes. This can be done ahead of time I usually do a lot of apples at a time and store cooked apples in the fridge, they are a great snack  and then measure out 1 cup to add to recipe.
2. Preheat Oven to 310 F. Combine all the wet muffin ingredients (including apples) into a bowl and beat with a fork.
3. Add the dry muffin ingredients and blend well with a spoon.
4. Place cupcake liners in a baking pan, and fill the liners halfway with batter * the liners are key* I made these without the liners and the gooey centres were really hard to get out of the pan, next time I will definitely use these! Make sure that even though the batter is really thick it is covering the bottom of the liners.
5. Blend all the topping ingredients well.
6. Add about a tablespoon of topping to the center of each muffin.
7. Now put another spoonful of batter on top of each muffin until the batter just about reaches the top.
8. Evenly distribute the remaining topping over the top of each muffin.  Use a toothpick/skewer to poke at the top of each muffin and swirl topping and batter.
9. Bake for about 25 minutes, or until a toothpick placed in the center of a muffin comes out clean and the tops are starting to brown.
10. You can store for a few days covered, or in the refrigerator for 2 weeks or alternatively freeze and reheat later.