These grain-free Vanilla Almond Crunch Muffins are made with coconut flour and Almond Breeze Vanilla almond milk. Each muffin is topped with a delicious almond crunch and sweet glaze.
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.
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.
Made With Almond Breeze Unsweetened Vanilla Almond Milk
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.
Three Cheers For Almonds!
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.
To make the muffins lighter and more cake-like, I just recently learned to use tapioca starch in combination with coconut flour.
The Glaze Is The Best Part
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.
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By the way, I recently came out with an eBook full of delicious coconut flour recipes.
--->>> Check it out here!
Grain-free Vanilla Almond Crunch 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
- 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
- Preheat oven to 375 F. Grease or line a muffin pan.
- In a bowl whisk together coconut flour, tapioca starch, baking powder, baking soda and salt.
- In another bowl mix together eggs, Almond Breeze Vanilla Almond Milk, vanilla extract, melted coconut oil and maple syrup.
- 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.
- Mix almond slices, coconut sugar, coconut oil and coconut flour by hand until combined. Divide the crunch mixture on top of the muffins.
- Bake muffins for 20-25 minutes at 375 F until a toothpick inserted in the center comes out clean.
- 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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- Gluten Free Lemon Loaf - Coconut Flour
Yes, you can mix almond flour and coconut flour in certain recipes. They complement each other well, with almond flour providing a moist, nutty texture, and coconut flour adding a lightness and subtle sweetness. Keep in mind that their absorbency levels differ, so you may need to adjust the liquid ratios accordingly.
Organic coconut flour is a versatile, gluten-free flour that is commonly used in baking. It's a popular choice for those following a grain-free or paleo diet. It can be used in various recipes, including muffins, cakes, cookies, and bread, and can also be used as a thickening agent in soups and stews.
Coconut flour is highly absorbent and can result in dry and crumbly baked goods if not used correctly. To prevent crumbly muffins, ensure that your recipe includes enough moisture-rich ingredients, such as eggs, oil, or yogurt. Additionally, you can try increasing the liquid content or adding a binding agent like xanthan gum or psyllium husk.