Even with all that coconut, there really is not a coconut flavor. I bet anti-coconut people would be happy to eat these! I was inspired by Cinnamon Bun muffins over at ComfyBelly.com. I reduced the coconut flour by half and added blanched almond flour- I like mixing the two ingredients for a really smooth texture. But if you prefer solely coconut flour, use 1/2 C and omit the blanched almond flour. She uses yogurt instead of coconut milk, which is great for people on the SCD and GAPS diets.
Dairy Free Muffin Batter
1/4 C coconut flour
1 1/2 C blanched almond flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla
1/4 C coconut milk
1/2 C honey
Dairy Free Cinnamon Swirl
1/4 C honey
1/4 C melted coconut oil
2 T cinnamon
1/4 cup chopped walnuts
Preheat the oven to 350
To make the batter, whisk the eggs, coconut milk, honey and vanilla
Patiently whisk in the salt, baking soda, blanched almond flour and coconut flour until there are no lumps.
To make the swirl, in a separate bowl whisk the honey, melted coconut oil and cinnamon. Then mix in the chopped walnuts.
Using an ice cream scoop, scoop the batter into the muffin tins (my muffin tin is new and super non-stick so I don't need muffin liners- but certainly use them if you need to).
Top each muffin with one teaspoon of the Cinnamon Swirl mixture then use a toothpick to swirl it around a bit.
Bake 15-18 minutes and let cool in the tin before removing.