How to make it

  • Preheat the oven to 350F and line 8 muffin cups.
  • Whisk together the coconut flour, baking soda, salt and nutmeg in a large bowl.
  • Add the eggs, almond milk and honey, beating until smooth.
  • Fill the cups ¾ full with the batter.
  • In another bowl, mix the cinnamon, honey and melted coconut butter. Spoon over each cup of batter (you may have a bit left over - spread it on toast!)
  • Bake for 25 minutes.
  • Cool in the tin for 10 minutes, then carefully turn out and let cool completely.
  • Meanwhile, whisk together the sugar and warm almond milk.
  • Drizzle over the cooled muffins and let set.
  • For an SCD-friendly icing, puree: 1 tbsp soft coconut oil, 1 tbsp honey, and 3 tbsp coconut butter until smooth. This does not set as firm.

Reviews & Comments 1

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    " It was excellent "
    mommyluvs2cook ate it and said...
    These are very yummy and my 6 year old loved them!! Made a few small changes that I added in my IMI II review :) Thanks Jo_jo_ba!! Cinnamon Bun French Toast Muffins
    Was this review helpful? Yes Flag
  • jo_jo_ba 4 years ago
    Amount Per Serving
    Calories: 172.6
    Total Fat: 5.5 g
    Cholesterol: 93.0 mg
    Sodium: 64.1 mg
    Total Carbs: 28.1 g
    Dietary Fiber: 3.7 g
    Protein: 4.5 g
    Was this review helpful? Yes Flag

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