Non-Dairy Cinnamon Muffins

• FOR THE MUFFINS:
• 2/3 cups Coconut Oil
• 1 cup Sugar
• 2 Eggs
• 1 cup Almond Milk
• 3 teaspoons Baking Powder
• 1 teaspoon Kosher Salt
• 1/2 teaspoons Ground Nutmeg
• 1-1/2 teaspoon Ground Cinnamon
• 3 cups All-purpose Flour
• FOR THE TOPPING:
• 1/2 cups Sugar
• 1-1/2 Tablespoon Ground Cinnamon
• 3 Tablespoons Almond Oil

1. Preheat oven to 350 F.
2. In a large bowl cream coconut oil and sugar until light and fluffy. Add eggs and almond milk and beat until thoroughly combined. Add baking powder, salt, nutmeg, and cinnamon. Add flour and mix until combined.
3. Scoop batter into a greased (I use coconut-oil spray) 12-cup muffin tin. Bake at 350 F for 20-25 minutes or until a toothpick comes out clean when inserted in the center of one muffin. Cool muffins completely, then top, following directions below.
4. For the topping, combine sugar and cinnamon in a small bowl and mix well with a spoon. Place almond oil in a second bowl. Dip the top of the muffins first in oil, and then in cinnamon sugar mixture.

muffins, coconut oil, sugar, eggs, almond milk, baking powder, kosher salt, ground nutmeg, ground cinnamon, allpurpose, sugar, ground cinnamon, almond oil

Taken from tastykitchen.com/recipes/breads/non-dairy-cinnamon-muffins/ (may not work)