Ingredients:

• 1/4 cup runny almond butter

• 1/4 cup gluten free baking flour {OR all purpose flour}

• 1/4 cup coconut sugar

• 1/2 tsp. baking powder

• 2 tsp. cinnamon

• 2 eggs

Directions:

1. Preheat oven to 350F.

2. Whisk together the eggs and almond butter, then stir in the dry ingredients.

3. Spray or line a mini muffin tin (each one is probably a little different in size and will require a different baking time, so just be sure to watch them closely— I found my Wilton muffin tin at TJ Maxx!)

4. Pour in the batter 3/4 full (mine made 14 mini muffins) and bake for 8 minutes!