1 tbsp arrowroot flour/starch (you can sub cornstarch or tapioca flour, do not omit)
1.5 tsp cinnamon
Cinnamon glaze
1.5 tbsp melted coconut oil
1 tsp cinnamon
4 tbsp coconut sugar
Instructions
Preheat oven to 350 degrees.
Make your flax egg by mixing together flax and water. Set aside refrigerated for 10-30 minutes.
Mix together dry ingredients and set aside. Mix together wet ingredients. Pour in dry ingredients and mix until just combined. Lastly add in your flax eggs. Mix until just combined.
Make your glaze by combining all ingredients.
Line a muffin tray (or just use a silicone tray) with 9 liners. Fill each muffin slot halfway with batter. Spoon 1/2-1 tsp of glaze and swirl on each slot. Fill slots with the remaining batter. Top each muffin with 1/2-1 tsp of glaze.
Bake for 20-25 minutes or until cooked through. Let cool and enjoy.