Make the crumb topping. In a small bowl combine the almond flour, coconut sugar, cinnamon and salt. Add in the ghee and mix until crumbly. Mixture should resemble wet hand and hold together when squeezed. Set aside until needed.
Preheat the oven to 325° and line a muffin pan with 12 parchment liners.
In a medium bowl, combine the almond flour, coconut flour, baking soda, salt and cinnamon.
In a large bowl, combine the ghee and coconut sugar and mix well. Add in the eggs, almond milk, and vanilla and stir until smooth. Add in the dry ingredients and mix until fully combined.
Spoon the mixture evenly between the muffin liners. Top with the crumb topping and bake 25 minutes. Let cool 10 minutes in the pan and then remove from the pan to cool and store.
Make the glaze. First make sure the coconut butter is smooth. Microwave for 30-60 seconds and stir well if needed. Add the 1/4 cup to a small bowl and add in the honey or maple syrup, vanilla, and almond milk. Drizzle over muffins.
*Coconut oil or butter flavored coconut oil can be used if ghee isn't tolerated