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
  • 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
  • 2 tablespoons almond butter
  • 1 tablespoons maple syrup
  • 1-2 tablespoons Almond Breeze Unsweetened Vanilla Almond Milk
  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.
  1. Stir together almond butter, maple syrup and almond milk until smooth. Drizzle a little glaze on top of each cooled muffin.
Recipe by LeelaLicious at