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Grain-free Vanilla Almond Crunch Muffins

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.

Course Breakfast, Dessert
Cuisine American
Keyword Vanilla Almond Crunch Muffins
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Author Regina | Leelalicious

Ingredients

Muffins:

  • 1/2 cup coconut flour
  • 1/4 cup tapioca starch
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 eggs
  • 1/2 cup Almond Breeze Unsweetened Vanilla Almond Milk
  • 2 teaspoons vanilla extract
  • 1/2 cup coconut oil melted
  • 6 tablespoons maple syrup
  • 1/4 cup almond slices

Crunch Topping:

  • 1/4 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.