Cinnamon Roll Muffins

This post is soooooo long overdue! These are what I ate on Christmas morning, and I was so excited to share them with all my blogging friends...yet, here we are, weeks later, and I'm just getting to it. :(

Anyway, this recipe is great! Found it on Elana's amazing site (got her cookbook for Christmas by the way, and I LOVE it!!). Tweaked a couple things based on what I had in the house.

Cinnamon Roll Muffins
Original recipe here

Muffin Ingredients
1 c blanched almond flour
2 tbsp sorghum flour
1/2 tsp baking soda
1/4 c salt
1/4 c olive oil
1/4 c agave nectar
3 eggs
1 tbsp vanilla extract

Topping Ingredients
2 tbsp sugar (approx.)
1 tbsp cinnamon
1 tbsp olive oil

Make muffins: Preheat oven to 350 degrees F. Line muffin tins w/ cups. Mix together wet ingredients. Add in dry ingredients, and blend well. Scoop 1/4 c mix into each cup (Elana's directions state this, and I added more to each muffin, but they ended up being a little thick, so I recommend this as well).
Make topping: Mix together all ingredients in a small bowl.
Scoop topping onto muffins.
Bake for 8-12 minutes.
Cool, then serve.
(I can't remember how many this made, but I'm assuming if you only put 1/4 c in each tin, you get at least a dozen)

The directions recommend topping the muffins w/ cream cheese frosting, and I'm sure to experience the full cinnamon roll effect, you would need to do this. However, I loved these just the way they were, with a nice hot cup of tea.

Enjoy, and a happy new year to all!