Banana Cinnamon Muffins

Cinnamon Rolls are usually a big hit with my husband so I thought I'd try this recipe when I found it on Pinterest via Multiply Delicious (Her page has much better pictures).

Muffin Ingredients:
1/2 cup coconut flour
1/4 teaspoon baking soda
1/4 teaspoon sea salt
4 eggs
1/3 cup coconut milk (canned coconut milk)
1/2 cup ripe banana, mashed (about 1 banana)

Cinnamon Topping Ingredients
1 tablespoons cinnamon
2 tablespoons ripe banana, mashed
2 tablespoon coconut oil, melted
1 tablespoon honey

Preheat oven to 350 degrees. 
Grease/oil Muffin pan or use paper liners.
Whisk dry ingredients together.  Set aside.
In a small bowl add mashed banana, eggs, and coconut milk and mix with a hand mixer until well blended. 
Add wet ingredients into dry ingredients and with a hand mixer until well combined.
Add batter until prepared muffin cups.  Filling to about 1/4-1/2 filled.

Topping:
In a small bowl, combine cinnamon, mashed banana, melted coconut oil, and honey. 
Drizzle mixture over top of muffins and using a toothpick swirl the topping into the muffin batter.  Reserve some of the cinnamon topping.
In the last 5 minutes of baking you will add more cinnamon topping to the tops of the muffins. (I skipped this step)

Bake muffins for 20 – 25 minutes or until toothpick inserted into center comes out clean. 
Allow muffins to cool in pan 5 – 10 minutes then transfer to wire rack. 

This yielded 9 muffins from my pan.  The muffins came out moist and especially tasty with some butter melted on them.  In the future, I may look into adding more banana or applesauce to sweeten them up a bit.