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by Regina | Leelalicious 12 Comments
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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 knowI'm all about thatglaze.'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 areno 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 muffinsare made withcoconut flour, Almond Breeze Unsweetened Vanilla Almond Milk (which I found in the refrigerated section of thegrocery 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.
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 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 finda way ofmaking glaze without refined powdered sugar.
For a while, Icontemplated 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 ofdelicious coconut flourrecipes.
--->>>Check it out here!
Grain-free Vanilla Almond Crunch Muffins
4.50 from 2 votes
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.
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Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Breakfast, Dessert
Cuisine American
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
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.
Almond Crunch:
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.
Glaze:
Stir together almond butter, maple syrup and almond milk until smooth. Drizzle a little glaze on top of each cooled muffin.
Keyword Vanilla Almond Crunch Muffins
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Random Questions
Can you mix almond flour and 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.
What is organic coconut flour used for?
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.
Why are my coconut flour muffins crumbly?
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.
This post is sponsored by AlmondBreeze. I received compensation and free product. As always, all opinions are my own.
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Reader Interactions
Comments
Hesmé
This looks delicious!! Can you freeze the muffins?
Reply
Regina
Yes they hold up very well to freezing
Reply
Lisa
Can you make these muffin recipies without eggs and if so, what egg replaceers would you recommend?
Reply
Regina
I am not really sure on this. I have replaced eggs in coconut flour recipes with flax egg but that was when it only called for 1-2. I have no experience replacing so many eggs
Reply
Angela
King Arthur Flour company has tapioca starch and some really good gluten free products as well.Reply
Colleen
I'm having trouble finding Tapioca starch. Could you give me a hint where to find it or what to substitute?
Reply
Regina
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.
Reply
Colleen
Thanks! I'll look there!
Reply
Jess @ whatjessicabakednext
These muffins look and sound so delish! Love the fact they're grain free too!
Reply
Regina
Thanks so much Jess. And the best part is that you can't even taste that they are kind of healthy 🙂
Reply
Jacquee @ I Sugar Coat It!
These are right up my alley, or should that be belly... 🙂 And that crunch topping sounds divine!! I'll take a dozen, please!
Reply
Regina
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 😉
Reply
