Preheat your oven to 325°F for convection baking (350°F for regular baking). Grease and line your muffin tins, or use cupcake liners. If you're using parchment-lined pans, there's no need to grease them.

Sift together the almond flour blend, baking soda, baking powder, and sea salt into a bowl. Set aside.

In a large mixing bowl, combine the eggs, sugar, and melted Earth Balance. Mix until well com-bined.

Gradually add the sifted dry ingredients into the wet mixture. Stir until fully incorporated. Then, fold in the soy yogurt until smooth.

Make the Cinnamon Streusel. For best results, use a food processor to make the streusel, but you can also mix the ingredients in a bowl by hand if necessary. Fill each muffin cup about halfway with batter. Then, spoon ¼ cup of the cinnamon streusel mixture into the center of each muffin. Top with more batter, ensuring each muffin is filled to about ¾ full to allow for rising.

Use the remaining cinnamon streusel mixture to sprinkle a little on top of each muffin.

Bake at 325°F (convection) or 350°F (regular) for 25–30 minutes, or until a toothpick comes out clean from the center of a muffin.

Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

While the muffins are cooling, prepare the honey butter by beating the softened Earth Balance on high speed. Gradually add the raw honey and mix until smooth.

Optional: Transfer the honey butter to a frosting piper and pipe a swirl on top of each muffin or coffee cake. Alternatively, spread the honey butter with a knife when ready to serve.