Preheat oven to 350 degrees.
Line a muffin pan with 8 liners.
In a blender, add all of the ingredients, except for the almond butter.
Blend for about 20-30 seconds on the lowest setting, using a spatula scraping down the sides but being careful not to overmix.
Pour the batter evenly among the 8 liners.
Sprinkle with cinnamon and bake for 20 minutes.
Let cool and spread creamy almond butter on top of each one.
Store in a container in the fridge or freeze!