Instructions

1. Preheat the oven to 350 F (175 C). Grease or line 9 cups of a 12-cup muffin pan with liners and set aside. 
2. To make the gelatin egg, place the hot water in a small bowl. Sprinkle the gelatin powder over the entire surface of the water and let sit for 2 to 3 minutes. Then, whisk to combine the gelatin with the hot water until completely incorporated. Set aside until ready to use.
3. Combine the cassava flour, coconut flour, collagen powder, coconut sugar, cinnamon powder, baking soda and salt in a large bowl.
4. Add the gelatin egg, melted coconut oil, 1/4 cup (60 ml) of unsweetened coconut milk and vanilla extract to the bowl and combine to make a thick batter. If the batter is too thick, add additional coconut milk, 1 Tablespoon (15 ml) at a time, until the desired consistency is achieved.
5. Spoon an equal amount of batter into 9 cups of the prepared muffin pan to make 9 muffins.
6. Place the muffin pan in the oven and bake for 20 to 25 minutes until the muffins are cooked through and a toothpick inserted into the center of a muffin comes out clean. Remove from the oven and let cool completely.
7. In a small bowl, whisk to combine the glaze ingredients until smooth. (The glaze needs to be thick enough to stay on the muffins but thin enough to drizzle with a spoon.) Drizzle the glaze over the cooled muffins before serving. 
8. Store leftover muffins in a sealed container in the refrigerator for up to 1 week.