Almond Butter Muffins Recipes

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ALMOND BUTTER MUFFINS



Almond Butter Muffins image

These almond butter muffins are gluten-free with a coconut garnish, studs of chocolate chips, and nutty taste. They are excellent to send with your children for school lunches or to enjoy as a healthier version of an indulgent snack.

Provided by Regina | Leelalicious

Categories     Breakfast     Dessert     Snack

Number Of Ingredients 13

1/2 cup coconut flour
1/4 cup tapioca starch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 eggs
1/3 cup maple syrup
1/2 cup almond butter
1/4 cup coconut oil
1/4 cup coconut milk
1 teaspoon vanilla extract
1/2 cup chocolate chips (plus extra for topping)
2 tablespoons shredded coconut (for sprinkling)

Steps:

  • Preheat oven to 375° F and line a muffin tin with parchment or silicone cups.
  • In a bowl whisk together coconut flour, tapioca starch, baking powder, baking soda, salt. In a separate bowl beat eggs, maple syrup, almond butter, coconut oil, coconut milk, and vanilla extract until combined.
  • Add dry to wet mixture and stir until evenly incorporated. Stir in chocolate chips.
  • Fill batter into prepared pan. Sprinkle each muffin with shredded coconut and top with a few extra chocolate chips.
  • Bake muffins for 15-18 minutes until a toothpick inserted in the center comes out clean.
  • Allow muffins to cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Store covered.

Nutrition Facts : ServingSize 1 muffin, Calories 237 kcal, Carbohydrate 18 g, Protein 6 g, Fat 17 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 55 mg, Sodium 136 mg, Fiber 3 g, Sugar 9 g

ALMOND FLOUR LEMON MUFFINS



Almond Flour Lemon Muffins image

These light and moist gluten-free muffins are made with almond flour instead of all-purpose flour. They are topped with a delightful crumble topping and a creamy, lemon glaze that isn't overly sweet. They are great for breakfast or a snack

Provided by fabeveryday

Time 45m

Yield 10

Number Of Ingredients 15

3 cups almond flour
3 teaspoons baking powder
¼ teaspoon baking soda
¾ cup white sugar
2 large eggs
½ cup plain fat-free Greek yogurt
¼ cup unsalted butter, melted
2 tablespoons freshly squeezed lemon juice
1 tablespoon lemon zest
½ cup almond flour
3 tablespoons brown sugar
2 tablespoons unsalted butter, melted
1 cup powdered sugar
1 tablespoon half-and-half
1 tablespoon fresh lemon juice

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 10 muffin cups with paper liners.
  • Sift almond flour, baking powder, and baking soda together into a bowl and set aside.
  • Mix sugar, eggs, Greek yogurt, butter, lemon juice, and lemon zest in a bowl with an electric mixer until smooth and creamy. Add flour mixture into the wet ingredients and mix until well combined, but be careful not to overmix. Distribute the batter evenly between the prepared muffin cups, filling the cups all the way to the top.
  • Make the topping by mixing almond flour, brown sugar, and butter together until crumbly. Set aside.
  • Bake muffins in the preheated oven for 15 minutes, then remove from the oven and sprinkle crumble mixture over the tops. Continue baking until the edges are golden and a toothpick inserted into the center of one of the muffins comes out clean, 3 to 5 minutes. Cool muffins in the pan on a wire rack for 5 minutes.
  • While the muffins are cooling, mix powdered sugar, half-and-half, and lemon juice together in a small bowl for the glaze. Remove the muffins from the pan and drizzle the glaze over the top.

Nutrition Facts : Calories 461.8 calories, Carbohydrate 42.2 g, Cholesterol 56.1 mg, Fat 29.6 g, Fiber 4.7 g, Protein 11.6 g, SaturatedFat 6.5 g, Sodium 198.8 mg, Sugar 33.4 g

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