Cinnamon Bun Muffins

• 2 1/2 cups all purpose gluten free flour
• 1-2 Scoops Profi Vanilla
• 2 tsp cinnamon
• 1/2 tsp baking soda
• 2.5 tsp baking powder
• 1/3 cup coconut sugar
• 1/2 tsp salt
• 1 flax egg
• 3 tbsp coconut oil
• 1 tbsp apple cider vinegar
• 3 tbsp apple sauce
• 1 tsp vanilla extract
• 1 cup + 2 tbsp almond milk

Cinnamon Filling

• 1/3 cup coconut sugar
• 1.5 tbsp coconut oil
• 1.5 tsp cinnamon

Icing

• 3/4 cup soaked cashews
• 2 tbsp coconut oil
• 3 tbsp maple syrup
• 1 tsp vanilla extract
• 1/4 cup almond/coconut milk (Add more as needed)

Directions:

1. Turn on your oven to 375 degrees.
2. Place all dry items in a bowl, mix together and set aside.
3. Mix wet ingredients in a bowl together, and whisk into the dry ingredients. If the batter is too thick, add a little extra almond milk.
4. Now make the cinnamon filling. Mix all ingredients in a bowl using a fork, until to achieve a “wet sand” consistency.
5. Grease a muffin pan lightly with coconut oil. Fill the muffin tins to about half with batter, leaving about half the batter in the bowl. Place about 1-2 tsp of cinnamon filing on top of the muffins. Press down with your fingers or with a spoon.
6. Cover the muffins with the rest of the batter. If you have any filling left (which you probably will), sprinkle the rest on the top! (You could also fill the muffin tins 1/3 and make 2 layers on cinnamon goodness!) Go crazy.
7. Place the muffins in the oven for 15-18 minutes. You will know they are done when you stick a toothpick in, and it comes out clean.
8. While you are waiting for the muffins to bake, you can begin with the icing. Place all ingredients in a high speed blender on high, so all ingredients mix thoroughly. Add in almond milk as needed to achieve desired thickness.
9. When muffins are done, let cool in the muffin pan for about 10 minutes before removing them. Take them out, cover with icing. If you’re not serving them right away, place them back in the oven for about 5-10 minutes on 300. If you’re serving them right away place them back in the oven for a couple minutes (just enough to warm the icing) and enjoy hot!