Directions

• Preheat oven to 350°F. Line muffin pan with mini muffin liners. In a small bowl, combine cinnamon sugar coating ingredients and whisk to evenly mix. Set aside.
• In a large bowl, whisk together almond flour, sweetener, baking powder, cinnamon and nutmeg. In a separate bowl, whisk together eggs, vanilla, butter and milk.
• Add liquid mixture to the dry batter and whisk until smooth.
• Add about 1 tbsp batter to each muffin mold (filling them about 2/3 full). You do not want to overfill because it will cause the tops of the muffin to spread out and flatten. Bake for about 15 minutes or until edges of the muffins turn a dark brown and center is fully cooked.
• Remove muffins from pan. While muffins are still hot, dip tops in cinnamon sugar coating. This must be done while the muffins are hot, otherwise the coating will not stick. Place muffins on a cooling rack to cool. Store uneaten muffins in an airtight container.