Non-Dairy Cinnamon Muffins

Preheat oven to 350 F.

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.

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.

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.