Ingredients:

• 1/3 cup of full fat organic coconut milk (can)
• 4 Pasture-raised eggs
• ½ cup of coconut flour
• ½ tsp of pink salt
• ¼ tsp of baking soda
• ½ tsp of vanilla extract
• 1/3 cup of Honest Keto Maple syrup

Topping Ingredients:

• 2 ½ tbsps. of grass-fed butter or ghee
• 2 tbsps. of cinnamon
• 4 tbsps. of Honest Keto Maple syrup

Frosting Ingredients:

• 1 can of full fat organic coconut milk
• ½ tsp of vanilla
• Sweetener of choice

Instructions:

Step #1:  Preheat your oven to 350°F

Step #2:  Grease muffin pan.

Step #3:  Make the liquid topping by melting butter in pan and then add the cinnamon and keto maple syrup.

Step #4:  For the muffins, combine coconut flour, baking soda, and salt and blend well.

Step #5:  Add the eggs, milk, and keto maple syrup to the dry mixture and blend well by hand, or use a mixer or food processor. Let the batter sit for a few minutes to allow the coconut flour to absorb the moisture.

Step #6:  Use half of the batter, and fill muffin pan about 1/4 full.

Step #7:  Spoon about a tablespoon of topping over each muffin and then top off each muffin with the rest of the batter.

Step #8:  Drizzle the remaining topping over each muffin.

Step #9:  Bake for about 24 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.

Step #10:  Cool and top with frosting.