Preheat oven to 375 degrees F (190 C) and line a standard muffin tin with paper baking cups. (We find the unbleached, brown paper liners work best — they don’t stick to the muffins when peeled away).

Add the almond flour, potato starch, brown rice flour, baking powder, and salt. The mixture should be smooth and somewhat thick. Scoop 1 Tbsp amounts of muffin batter into each muffin cup and spread slightly. Then sprinkle 1/2 tsp of cinnamon sugar evenly over the batter. Evenly divide the remaining batter into the muffin tins, and top each with another 1/2 tsp of cinnamon sugar.

Bake for 28-33 minutes, or until a toothpick inserted into the center of a muffin comes out clean, or with very few crumbs. Remove from oven and let cool in the tin for 5 minutes. Then remove from the tin and let cool completely on a cooling rack. The wrappers peel away more easily and the muffin texture is best when completely cooled.

Once cooled, muffins will keep in an airtight container at room temperature for 1-2 days, in the refrigerator for 4-5 days, or in the freezer for 1 month.