A big shout-out to Ree Drummond (from e Pioneer Woman Cooks) for this recipe. I got the idea from her French Breakfast Puffs recipe and did a little hacking. I finagled the ingredients to take out the refined sugar, butter, and white our. Ree is shaking her head in disappointment right now. I’m sorry! It’s just that those of us who don’t eat refined sugar, butter, and white our still really, really want to eat cinnamon puffy things for breakfast. She will forgive me. I hope. One day.
Note: If you’re allergic to almonds, there are two wonderful substitutions you can use in a 1:1 ratio instead of almond flour: 1) Grind sun flower seeds into flour in your food processor. 2) Grind gluten-free oats into flour in your food processor. Use these substitutions in any recipe that calls for almond meal or blanched almond flour.
2 cups blanched almond meal
⅓ cup coconut flour
1 tablespoon baking powder
1 teaspoon sea salt
½ teaspoon ground nutmeg
1 cup coconut palm sugar
⅔ cup palm shortening
2 eggs
1 cup coconut milk, full fat
1 tablespoon ground cinnamon
Preheat the oven to 350 ̊F. Grease a 12-cup muffin tin with coconut oil.
Combine the blanched almond flour, coconut flour, baking powder, sea salt, and nutmeg in a medium bowl.
Combine 1 cup coconut palm sugar and palm shortening in a bowl and cream using an electric mixer. Add the eggs and mix well.
Alternately add spoonfuls of the dry ingredients and splashes of the coconut milk, beating well after each addition. The batter will be very creamy.
Fill the greased muffin cups with batter. Smooth the tops of each muffin. Bake for 20–25 minutes, until golden and baked through.
Combine the remaining 1⁄2 cup coconut palm sugar and ground cinnamon in a shallow bowl. Allow the muffins to cool, and then roll in the cinnamon sugar mixture. Serve with tea or some other hot beverage in fancy cups with delicate handles. Enjoy!
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