There’s really no occasion we can’t use as an excuse to make these gluten-free elf-size treats! Bake sales at school, holidays, parties, weekends, even-numbered days, odd-numbered days—I’m sure you can think of more. :)

Beware of other family members’ methods of frosting the muffins. When I leave it up to Zac and Korrie, I have to double up the frosting quantity because they use the upturn-and-dunk technique, which creates a nice, swirly mountain of buttercream on top of the muffin, and then they let the sprinkles avalanche down the sugary slopes. ;)

MUFFIN INGREDIENTS

• 3 eggs

• 2 tablespoons of butter, melted

• 2 tablespoons of coconut milk

• 3 tablespoons of honey

• ½ teaspoon of vanilla extract

• ½ teaspoon of cinnamon

• ¼ teaspoon of pink salt

• ¼ cup of coconut flour, sifted

• ½ teaspoon of baking powder

INSTRUCTIONS

1. Preheat oven to 350°F.

2. In a medium-size bowl, combine eggs, butter, coconut milk, honey, vanilla, and salt.

3. In a separate bowl, sift together coconut flour and baking powder.

4. Slowly add flour mixture to wet ingredients, stirring until smooth.

5. Spoon into muffin cups.

6. Bake for 10 minutes or until a toothpick comes out clean. Halfway through, turn the muffin tin around to ensure even cooking.

7. Remove from oven, remove muffins from tin, and cool on a rack.

FROSTING INGREDIENTS

• 1 stick of butter, softened

• 2 cups of confectioner’s sugar

• a pinch of pink salt

• 2 teaspoons of vanilla extract

• 2 tablespoons of cream

• natural food dyes and sprinkles

INSTRUCTIONS

1. Slowly mix all ingredients except dyes. Blend until smooth.

2. Divide into separate containers and add a few drops of dye to each. Blend.

3. Frost cooled muffins. Add sprinkles.