Almond Joy Muffins Recipes

YOU NEED TO TRY THESE "ALMOND JOY" PROTEIN MUFFINS FOR YOUR NEXT BREAKFAST MEAL PREP

Steps:

• Preheat oven to 350°F and spray a 12-muffin tin with nonstick cooking spray.
• In a small bowl, combine the sliced almonds, shredded coconut, mini chocolate chips, and one tablespoon of cocoa powder until the ingredients are evenly covered in cocoa powder.
• In a medium-sized mixing bowl (or large measuring cup), combine the pancake mix, remaining cocoa powder, water, egg, maple syrup, and salt until a smooth batter forms.
• Add the cocoa-covered almonds, coconut, and chocolate chips to the batter and fold gently until almost fully incorporated.
• Scoop the batter into the muffin tin. Fill 3/4 of the way to the top.
• Sprinkle additional coconut, almonds, and chocolate chips on top.
• Bake for 17 minutes or until the muffins are fully cooked through.
• Remove from oven and let cool.
• Top with vegan chocolate sauce or enjoy as is!

ALMOND JOY MUFFINS

Steps:

• Place the butter in a small bowl and cover with a paper towel. Microwave for 1 1/2 minutes on 50% power. Set aside.
• Preheat the oven to 425° F. Line a muffin pan with liners.
• Place the flour, baking powder, and salt in a large mixing bowl, and stir together until combined.
• In a separate bowl, stir together the sugar, Greek yogurt, milk, egg, vanilla and coconut extracts, and melted butter. Pour the liquid ingredients into the dry. Stir together until just barely combined (batter will be very thick).
• Fold in the chocolate chips, almonds, and coconut, and divide the batter evenly between 6 wells of the prepared muffin pan. Garnish with additional chocolate chips, almonds, and coconut (if desired).
• Bake for 5 minutes at 425 degrees, then lower the oven temp to 350 degrees F and continue to bake for another 9 to 14 minutes, or until a toothpick inserted in the thickest part of a muffin comes out clean or with a few moist crumbs.

ALMOND JOY MUFFINS

Steps:

• In a bowl mix together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl beat the egg well. Add the milk, vegetable oil, sour cream, and vanilla and mix till smooth.
• Mix the wet and dry ingredients lightly (do not over mix).
• Fold the chips, coconut and almonds into the mixture.
• Grease 6 jumbo muffin cups and fill them 3/4 full. (You can overfill if you want your muffins to be bigger).
• Top the muffins with a little coconut, chips and toasted almonds before baking.
• Bake at 375 for 25 minutes.

ALMOND JOY MUFFINS

Steps:

• Mix the flour, sugar, baking powder, and salt in a large bowl.
• In a separate bowl beat the egg. Add the milk, oil, and vanilla.
• Add the wet to dry ingredients and mix (do not over mix).
• Add the sour cream to the mixture until smooth.
• Add the chocolate chips, the coconut and the toasted almonds, and just mix until blended.
• Grease 6 jumbo muffin tins, (or 12 regular) and fill them 3/4 full. Top the muffins with few chocolate chips, almonds and coconut, and bake for 25 minutes at 375.