Cinnamon Roll Muffins (not gluten free)

Okay sooooo I don't have a lot of ingredients right now but I still wanted to make Joe something special.  I whipped up some cinnamon roll muffins loosely following a random recipe I found and I made it with only coconut sugar (besides the icing). Ummm, they turned out perfect!

INGREDIENTS:

• 2 cups organic all purpose flour
• 3 tsp baking powder
• ½ tsp real salt
• ¼ cup coconut sugar
• 3 Tbsp organic melted butter, cooled slightly **
• 1  pastured egg **
• 1 cup coconut milk

TOPPING & FILLING:

• 1 cup coconut sugar, loosely packed
• 3 tsp ground cinnamon
• 3 Tbsp melted butter **

** you can sub dairy free butter and chia egg I'm sure to make it allergy friendly

DIRECTIONS:
1) Preheat oven to 400°. Generously grease a 12 cup muffin tin.
2) In a large bowl, mix together the dry ingredients - flour, baking powder, salt, and sugar.
3) In a separate bowl, whisk together the wet ingredients - melted butter, egg, milk - until well combined. Make a well in the center of the flour mixture and pour in the egg mixture, stirring only until just combined. Don't over mix.
4) Combine all the topping/filling ingredients. Gently fold HALF of the mixture into the muffin batter.
5) Spoon the muffin batter into each muffin tin, about 3/4 full. Top with remaining coconut sugar mixture.
6) Bake at 400° for 12 -14 minutes. Remove from the oven. Cool slightly, then transfer to a wire rack.
7) I made a glaze out of powdered sugar & coconut milk. Simply whisk 2 cups powdered sugar + 1/4 cup milk and cover in drizzle. EAT.🤙