Paleo Snickerdoodle Muffins

These muffins are sort of like cupcakes. I made a frosting to go with them. They are nice, light, and fluffy! They can be vegan if you substitute the egg with applesauce.

Ingredients

Muffins

1/3 cup of coconut flour

1/8 cup of almond flour (I did not have this so I use brown rice flour, I used a bit more than 1/8)1/4 teaspoon of cinnamon 
1/2 teaspoon of baking powder 3 eggs
1 egg white 
1/4 cup of honey 
1/2 tablespoon of vanilla 
1/4 cup of canned coconut milk 

4 tablespoon of melted butter (I use vegan butter)

Frosting 

1/3 cup of honey 
1 tablespoon of cinnamon 

1 1/4 tablespoon of coconut flour 

2 1/2 tablespoon of coconut cream( the thick coconut cream skimmed off the top of the canned coconut milk)
1 tablespoon of sugar 

Directions

1. Preheat the oven to 350 degrees
2. Line a muffin tin  with 10 cupcake liners
3. Place the coconut flour, almond flour, cinnamon, and baking powder in a small bowl and mix together with a whisk
4. In another bowl, combine the eggs, egg whites, honey, vanilla, and coconut milk, beating together well
5. Add the dry ingredients to the wet ingredients, whisking until well combined
6. Add the melted butter to the batter and mix in well
7. Let the batter sit for 5 minutes to allow the coconut flour time to absorb the liquids.
8. Divide batter evenly between cupcake liners and bake for 20-22 minutes

For the frosting...

1. Place the honey, cinnamon, and coconut flour in a bowl and beat with a mixer until well combined
2. Beat in the coconut cream, the mixture should be thick and glossy
3. Add the cinnamon and mix well