1 cup blanched almond flour
2 tbsp. coconut flour
1/2 tsp. baking soda
1/4 tsp. sea salt
1/4 cup coconut oil (melted)
1/4 cup grade B maple syrup (it's less processed and lower in sugar)
3 free range eggs
1 tbsp. pure vanilla extract
Combine dry ingredients together in a large bowl.
Combine wet ingredients together in separate mixing bowl.
Add wet ingredients to the dry ingredients and mix well.
Scoop batter into muffin pan and top with cinnamon topping.
2 tbsp. maple syrup
1 tbsp. melted ghee
1 tbsp. organic ground cinnamon
Mix together and pour over muffins.
Bake at 350 for 7-10 minutes (maybe longer).
Top with Cream Cheese Frosting