Preheat your oven to 350 degrees F.
Spray 8 muffins cups with non-stick spray (coat very well) or coat with coconut oil. Alternatively, you can use a non-stick muffin pan like we did.
In a bowl, whisk together your dry ingredients: almond flour, coconut flour, baking powder.
In a second bowl, whisk together your wet ingredients: eggs, dairy-free yogurt, vanilla extract, and monk fruit sweetener.
Combine your wet and dry ingedients in a bowl. Mix until just combined. DO NOT over mix or the muffins will be too dense.
Allow micture to sit while you create your "cinnamon & sugar."
Mix together your cinnamon and sugar center.
Evenly divide half of the batter into each of the 8 muffin molds.
Sprinkle the batter with your cinnamon and sugar filling. (Save some for the tops, if desired).
Divide the remaining batter on top of the cinnamon & sugar layer.
Place in the pre-heated oven and bake for 25-30 minutes or until a toothpick comes out clean.
Allow muffins to cool before removing them from the pan.
Meal prep with optional ingredients or enjoy right away with a big pat of ghee!