Preheat oven to 350°F. Line a 12-hole muffins tray with parchment paper cups or grease the holes slightly with coconut oil. Set aside.
In a large mixing bowl, combine all the dry ingredients. Set aside.
In another bowl, whisk the liquid ingredients together. If you are using melted coconut oil, make sure all the ingredients are at room temperature. If you add melted coconut oil on cold eggs (eggs coming straight away from the fridge), the coconut oil makes lumps and solidifies. To avoid that, use melted butter or eggs at room temperature.
Pour the liquid ingredients onto the dry and combine until it forms a thick muffin batter.
Fill each muffin hole with the batter. I recommend using a mechanical ice cream scoop to be precise and create muffins of the same size.
In a small bowl, prepare the cinnamon sugar. Combine sweetener and cinnamon.
Sprinkle the cinnamon sugar on top of each muffin before baking. Keep some to dip the top of the hot muffins into if you like, optional but tasty!
Bake for 20 minutes or until a skewer inserted in the center of the muffins comes out clean or with no crumbs on it.
Cool them down for 10 minutes in the baking tray, then dip each muffin top into the cinnamon sugar. As the muffins are still hot, the toppings will stick to the top, adding a lovely sweet cinnamon flavor and crunch.
Transfer the muffins to a cooling rack and cool for 1 hour before eating to enjoy the best flavor and texture.
