Grain-free Vanilla Almond Crunch Muffins

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Grain-free Vanilla Almond Crunch Muffins made with Coconut Flour and Almond Breeze #CoolerWithAlmondBreeze

Because you know I’m all about that glaze. ‘Bout that glaze!

And the crunch underneath it. And of course the muffin they are topping.

Grain-free Vanilla Almond Crunch Muffins made with Coconut Flour and Almond Breeze #CoolerWithAlmondBreeze

Can you believe that this decadent looking little stud can actually be considered healthy!

Yup, there are no grain, dairy or refined sugar in these muffins. Or the crunch topping. Not even in the glaze.

Grain-free Vanilla Almond Crunch Muffins made with Coconut Flour and Almond Breeze #CoolerWithAlmondBreeze

The muffins are made with coconut flour, Almond Breeze Unsweetened Vanilla Almond Milk (which I found in the refrigerated section of the grocery store) and maple syrup as sweetener.

The crunch in the crunch topping comes from coconut sugar, with coconut oil, coconut flour and almond slices.

And the glaze? It’s made of just almond butter thinned with a little maple syrup and almond milk.

Grain-free Vanilla Almond Crunch Muffins made with Coconut Flour and Almond Breeze #CoolerWithAlmondBreeze

Did you detect a theme here? Why yes, these are triple almond muffins. Almonds make an appearance as milk, slices and butter in today’s recipe.

For the muffins I adapted my popular Coconut Flour Pumpkin Muffins. I left out the pumpkin puree and Almond Breeze Vanilla almond milk takes the place as liquid ingredient.

To make the muffins lighter and more cake-like I just recently learnt to use tapioca starch in combination with coconut flour.

Grain-free Vanilla Almond Crunch Muffins made with Coconut Flour and Almond Breeze #CoolerWithAlmondBreeze

I always like me some crunch – I am all about texture and contrast. But my actual favorite part is the glaze! I was so ecstatic to find a way of making glaze without refined powdered sugar. For a while I contemplated grinding coconut sugar into fine powder, but that seemed too much work for just a little glaze.

This ‘diluted’ almond butter glaze comes together in a jiffy and is soo delicious! I had to lick up all the drippings.

Although these are muffins and are perfectly fine to eat for breakfast, I don’t think anyone would complain about having them for dessert or as afternoon treat.

What is your current breakfast obsession?

Grain-free Vanilla Almond Crunch Muffins
 
Prep time
Cook time
Total time
 
These grain-free vanilla muffins are made with coconut flour and Almond Breeze Vanilla almond milk. Each muffin is topped with a delicious almond crunch and sweet glaze.
Yield: Makes 12 muffins
Ingredients
Muffins:
  • ½ cup coconut flour
  • ¼ cup tapioca starch
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 6 eggs
  • ½ cup Almond Breeze Unsweetened Vanilla Almond Milk
  • 2 teaspoons vanilla extract
  • ½ cup coconut oil, melted
  • 6 tablespoons maple syrup
  • ¼ cup almond slices
Crunch Topping
  • ¼ cup almond slices
  • 2 tablespoons coconut sugar
  • 2 tablespoons coconut oil, soft or melted
  • 1 tablespoon coconut flour
Glaze
  • 2 tablespoons almond butter
  • 1 tablespoons maple syrup
  • 1-2 tablespoons Almond Breeze Unsweetened Vanilla Almond Milk
Instructions
  1. Preheat oven to 375 F. Grease or line a muffin pan.
  2. In a bowl whisk together coconut flour, tapioca starch, baking powder, baking soda and salt.
  3. In another bowl mix together eggs, Almond Breeze Vanilla Almond Milk, vanilla extract, melted coconut oil and maple syrup.
  4. Add dry ingredients and stir to combine. (Alternatively, you can also blend all ingredients in a food processor or blender.) Stir in almond slices by hand and fill batter into prepared pan.
Almond Crunch:
  1. Mix almond slices, coconut sugar, coconut oil and coconut flour by hand until combined. Divide the crunch mixture on top of the muffins.
  2. Bake muffins for 20-25 minutes at 375 F until a toothpick inserted in the center comes out clean.
Glaze:
  1. Stir together almond butter, maple syrup and almond milk until smooth. Drizzle a little glaze on top of each cooled muffin.

This post is sponsored by AlmondBreeze. I received compensation and free product. As always, all opinions are my own.

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Comments

    • Regina says

      I’d make you a fresh batch if you were closer. Due to the moisture sucking coconut flour they are best in the first 2 days. So shipping not really an option 😉

    • Regina says

      I actually find it in that Asian aisle of my supermarket. It’s made from the cassava root. I think arrow root powder might be a good substitution but I find that even harder to find (only at the bulk store here). I have also made coconut flour muffins without any starch. It will just have a little coarser crumb. And I would probably also reduce the liquid amount by just a little if using no starch.

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