Almond Joy Muffins

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Easy Flourless Muffins, Bars & Cookies Delicious Recipes for Healthy, Portable Gluten-Free SnacksCan we please take a moment to talk about the awesomeness that is almond extract Because while vanilla tends to be more common due to its versatility, I feel like almond extract really takes recipes to a whole new level. It certainly works wonders in these light and fluffy muffins when paired with coconut and chocolate.

  • Yield: 10 to 12 Muffins


  • 1½ cup (121 g) rolled oats (quick or old fashioned)
  • ¼ cup (28 g) almond flour
  • 1½ tsp (6 g) baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 3 large eggs
  • ½ cup (118 ml) unsweetened almond milk
  • 6 tbsp (96 g) almond butter
  • ½ cup (100 g) coconut palm sugar
  • ½ tsp almond extract
  • ½ cup (90 g) semisweet chocolate chips (for dairy-free, use vegan chocolate chips)
  • ½ cup (38 g) unsweetened coconut, flaked or shredded
  • ¼ cup (25 g) sliced blanched almonds, for topping
How to Make It
  1. Preheat your oven to 350°F (177°C) and prepare a muffin pan by lining the cavities with parchment paper liners. Set aside.
  2. Add the oats, almond flour, baking powder, baking soda and salt to a high-speed blender, and process on high for about 10 seconds or until the oats have broken down into the consistency of a fine flour.
  3. Add the eggs, almond milk, almond butter, coconut palm sugar and almond extract, and process on high for about 30 seconds or until the batter becomes smooth and creamy. Periodically stop and scrape down the sides of your blender, if necessary. Finally, fold in the chocolate chips and coconut by hand.
  4. Spoon the batter into the prepared muffin cups, filling each one about ¾ of the way full. Sprinkle the tops with the almond slices, and more chocolate chips and coconut flakes if desired.
  5. Bake for 17–19 minutes, until the tops of your muffins begin to turn golden brown and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. As soon as they’ve cooled, transfer them to an airtight container and store them at room temperature for up to 5 days, or freeze for up to 3 months.

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