Although you can enjoy these lovely muffins anytime of the year, the warm inviting scents of maple and cinnamon that fill the house when these are baking will make you think of Christmas.
Yield: 12 muffins
Serving size: 1 muffin
- 6 large eggs
- 3 tbsp. organic coconut butter
- 3/4 cup dairy or non dairy milk
- 1 tbsp. pure maple extract
- 2 tbsp. natural, non-GMO granular erythritol
- 1/2 cup coconut flour
- 1 1/2 tsp. baking powder
Ingredients for the nut topping:
- 1/2 tsp. ground cinnamon
- 1/4 cup chopped pecans
- 1/4 cup chopped walnuts
- 1 tbsp. unsalted butter, softened
- 1/2 tbsp. natural, non-GMO granular erythritol
- a pinch of salt
- Preheat oven to 350° F
- Use baking cups to line a 12 cup standard muffin tin.
- Soften the entire opened jar of coconut butter for about 30 seconds to 1 minute in the microwave. Mix well.
- In a mixer fitted with the whisk attachment, beat the eggs, coconut butter, milk, maple extract, and erythritol at high speed until foamy, about 2 minutes.
- Add the flour and baking powder to the egg mixture, and mix on medium speed until well combined.
- Spoon the batter into the prepared muffin tins, dividing the batter evenly. Each cup should be about 2/3 full.
- For the nut topping, place the nuts, butter, 1/2 tbsp. of erythritol, cinnamon, and pinch of salt into a small bowl. Use your fingers to thoroughly combine.
- Sprinkle some of the nut mixture over the top of each muffin, distributing evenly.
- Bake on the center rack of the preheated oven for about 30 minutes, or until the muffins are golden brown and a toothpick inserted near the center of a muffin comes out clean.
- Cool on a wire rack.