Cinnamon bun muffins

From Elana's Pantry:

Cinnamon Topping
2 tbsp agave nectar
1 tbsp cinnamon
1 tbsp grapeseed oil
To make cinnamon topping, combine agave, cinnamon and oil in a small bowl
Set mixture aside

Muffin Mixture
1 cup blanched almond flour
2 tbsp coconut flour
½ tsp baking soda
¼ tsp celtic sea salt
¼ cup grapeseed oil
¼ cup agave nectar
3 eggs
1 tbsp vanilla extract

Combine almond flour, coconut flour, baking soda and salt in a medium bowl
In a large bowl blend together oil, agave, eggs and vanilla
Blend dry ingredients into wet and scoop a scant ¼ cup at a time into lined muffin cups
Spoon topping onto muffins
Bake muffins for 8-12 minutes at 350°

Makes 9 muffins