Step 1

Preheat oven to 350F (180C). Grease or spray 20 cups of a 24-count mini muffin tin.

Step 2

In a medium bowl, whisk together the coconut flour, chickpea flour, coconut sugar, baking powder, cinnamon and salt. Whisk in the milk, oil and vanilla until blended. Let stand for 5 minutes (if batter seems to thick, add a bit more milk or water; coconut flours vary in absorbency).

Step 3

Divide batter evenly among prepared cups. Sprinkle with cinnamon sugar.

Step 4

Bake in preheated oven for 13 to 16 minutes until a toothpick inserted in center of muffin comes out clean. Transfer tin to a cooling rack and cool completely in tin. Remove bites from the muffin cups.