Breakfast Just Got Yummier: Gluten Free Cinnamon-Bun Muffins

I am on a huge cinnamon kick for a reason known: it is so soothing to eat, the smell is delicious, and the health benefits are glorious. Plus, it is one of those spices that welcomes fall with open arms. But, you know what's even better than cinnamon? Cinnamon buns. They bring me back to my childhood, but clearly they are not the most healthy of choices. Or are they? Thanks to Shop.Cook.Make, Cinnamon-buns are now a super nutritious, gluten free option. The coolest part: they come in the form of muffins! (Celebrating encouraged.)For the Muffins:1/2 cup of Coconut Flour1/4 teaspoon of Baking Soda1/4 teaspoon Baking Powder1/4 teaspoon of coarse Salt (I used Fleur de Sel)4 eggs1/3 cup of Yogurt (I used Greek)1/2 cup of Honey (or Agave) For the Cinnamon Topping:3 teaspoons of ground Cinnamon4 tablespoons of honey (or Agave)2 tablespoons of unsalted butter, melted (ghee or coconut butter will work too)1/4 cup of chopped walnuts (optional) Directions1. Preheat your oven to 350 degrees F.2. For the muffins, combine all the dry in ingredients and blend well.3. Add the wet ingredients to the dry ingredients and use a mixer to blend (get rid of any clumps of flour), or blend well by hand.4. Fill muffin or cupcake liners about 3/4 of the way with batter.5. Drip the cinnamon topping over the top of each muffin. Some of it will sink into the muffin batter. You can use a toothpick to poke the topping into the batter, to get more of the topping to spread into the batter.6. Bake for about 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.7. Cool and enjoy! Store for a few days at room temperature (covered) or keep in the refrigerator for a week or so.