Cinnamon Bun Muffins

1/2  cup		coconut flour
1/4  teaspoon		baking soda
1/4  teaspoon		sea salt
4		eggs
1/3  cup		greek yogurt
1/2  cup		honey
2  tablespoons		cinnamon
2  tablespoons		coconut oil
1/4  cup		chopped walnuts

Tip: For nutritional information on all the ingredients in Cinnamon Bun Muffins just click on each ingredient name. Then adjust the serving size for any Cinnamon Bun Muffins ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat your oven to 350 degrees F.
For the muffins, combine all the dry in ingredients and blend well.
Add the wet ingredients to the dry ingredients and use a mixer to blend (get rid of any clumps of flour), or blend well by hand.
Fill muffin or cupcake liners about 3/4 of the way with batter.
Drip the cinnamon topping over the top of each muffin. Some of it will sink into the muffin batter. You can use a toothpick to poke the topping into the batter, to get more of the topping to spread into the batter.
Bake for about 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
Cool and enjoy! Store for a few days at room temperature (covered) or keep in the refrigerator for a week or so.