Snickerdoodle Muffins

6 large eggs, lightly beaten

1/4 cup raw honey or pure maple syrup

1/2 cup extra-virgin coconut oil, melted

3/4 cup unsweetened coconut or almond milk, from carton

1 tablespoon apple cider vinegar

1 teaspoon vanilla extract

3/4 cup coconut flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/8 teaspoon Lo Sweet or sweetener of your choice to taste preference

1 teaspoon cinnamon, plus additional to sprinkle on top of muffins

Powdered non-sugar sweetener (such as Monk Fruit or Stevia) to sprinkle

Preheat the oven to 375°F. In a medium bowl, mix eggs with a whisk. Add the honey, coconut oil, coconut milk, apple cider vinegar, and vanilla. Whisk until combined.

In a large bowl, combine the coconut flour with salt, baking soda, sweetener of preference, and cinnamon. Add the wet ingredients to dry and mix until combined into a batter. The batter will thicken gradually as the liquid ingredients get absorbed.

Spoon half the batter into 12 ungreased muffin tins and fill to 1/2 full. Sprinkle with cinnamon and Monk Fruit in the Raw, then top off muffin tins with remaining batter and sprinkle again. Bake for 20 to 22 minutes or until the muffins are cooked through the middle and the edges and tops are starting to turn golden.

Cake Option: Pour batter into an 8×8 cake pan and cook for 25 to 28 minutes or until edges and top are starting to turn golden.

Serves 12. Per serving: approximately 160 calories, 9g carbohydrate, 4.5g sugar, 3.5g protein, 12g fat per muffin (1 muffin counts as 1/4 tablespoon of honey/maple syrup)