Hazelnut Cinnamon Muffins {Paleo}

Hi friends!
How are you?
I've been traveling a lot lately and indulging in way to much good food, but it was so much fun!
I promise to share my travels with you soon.

Today was my first Sunday home in about two weeks, so I decided to get back into the
kitchen and bake.
It felt so good!

I had some Bob's Red Mill Hazelnut Meal/Flour in the pantry, so I decided to experiment
and make a wheat and dairy free muffin.



Hazelnut Meal/Flour is made from whole ground hazelnuts and is a nutritious source
of fiber and Vitamin E.
I have used almond flour many times, but this was my first time using hazelnut flour
and I am so happy with the results!

I love simple recipes with limited ingredients that come together quickly.

My Hazelnut Cinnamon Muffins are so easy to make and they taste delicious.

Kind of like healthy cinnamon roll :)

Hazelnut Cinnamon Muffins will be perfect for my mid-morning snack at work.
Enjoy!

Hazelnut Cinnamon Muffins {Paleo}

1 cup plus 3 T Bob's Red Mill Hazelnut Meal/Flour
1 tsp. baking soda
1/4 tsp. sea salt
2 tsp. ground cinnamon
1/4 tsp. vanilla extract
1/4 C coconut sugar
1/4 C water
2 eggs

Topping:
2 tsp. ground cinnamon
2 T coconut sugar
1/2 T melted butter

Preheat oven to 350 degrees.
Line a standard size muffin tin with 6 paper liners.
In a large mixing bowl, whisk together hazelnut flour, baking soda, salt,
cinnamon and coconut sugar.  Add eggs, water and vanilla extract; mixing
until combined.

Using a cookie scoop, evenly fill 6 muffin cups with batter.

In a small bowl, combine the topping ingredients.
Sprinkle topping over each muffin.
Bake for 15 minutes.
Cool on a wire rack.

Yield - 6 standard muffins

I received free product to facilitate my recipe, however all opinions are my own.