Description
Delicious and fluffy vegan muffins made with almond flour and a rich frangipane filling, perfect for breakfast or snacks.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup all-purpose flour (or gluten-free flour)
- 1/2 cup almond milk
- 1/3 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup frangipane filling (store-bought or homemade)
- 1/4 cup sliced almonds (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Combine almond flour, all-purpose flour, baking powder, and salt in a large mixing bowl.
- Whisk together almond milk, maple syrup, melted coconut oil, and vanilla extract in a separate bowl.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fill each muffin liner halfway with the batter, add a small amount of frangipane filling in the center, then top with more batter until nearly full.
- Sprinkle sliced almonds on top of each muffin.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow muffins to cool before serving.
Notes
For sugar-free muffins, consider using sugar alternatives like stevia or monk fruit. Store in an airtight container for up to 5 days in the fridge or up to 3 months in the freezer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 175mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg