Preheat the oven to 350°F and grease a mini muffin pan. In a bowl, whisk together almond flour, tapioca starch, coconut flour, and baking powder. In another bowl, mix the softened coconut oil and coconut sugar until smooth, then stir in the egg and egg yolk. Add the dry ingredients and mix until a dough forms.

In a small bowl, combine coconut sugar and cinnamon. Roll one tablespoon of dough into a ball, coat it in the cinnamon-sugar mixture, and place it into a mini muffin cup. Bake for 10-12 minutes, or until the tops are golden and set.

While the blondie bites bake, melt chocolate chips and coconut milk in the microwave in 15-second intervals, stirring between each, until smooth. Let cool slightly.

Once the blondie bites are out of the oven, immediately press the back of a spoon or your thumb into the center of each to create a well. Let them cool slightly, then spoon ½ teaspoon of ganache into each indentation.

Let the bites set for a few minutes before serving. Store at room temperature for up to 3 days or freeze for up to 2 months. Reheat slightly before serving to enjoy a warm, gooey chocolate center.