Description
Delicious vegan muffins that combine the flaky goodness of croissants with comforting muffin qualities, packed with almond flavor.
Ingredients
Scale
- 1 ½ cups all-purpose flour (or whole wheat flour)
- ½ cup almond flour (or more all-purpose flour)
- 2 tsp baking powder
- ½ cup maple syrup (or agave syrup)
- 1 cup almond milk (or oat/soy milk)
- ⅓ cup coconut oil (or any vegetable oil)
- 1 tsp almond extract (or vanilla extract)
- ½ cup chopped almonds (or other nuts)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
- In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, and a pinch of salt.
- In another bowl, mix the maple syrup, almond milk, melted coconut oil, and almond extract until well combined.
- Pour the wet mixture into the dry ingredients and stir until just combined, avoiding over-mixing.
- Gently stir in the chopped almonds.
- Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool for a few minutes in the tin before transferring them to a wire rack. Enjoy warm or at room temperature!
Notes
Serve with vegan butter, powdered sugar, or fresh berries for extra delight!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg