Almond muffins {Gluten-Free}

 It’s been too long since the last recipe.
This recipe was originally created for Coconut Merchant using their amazing coconut butter. Super creamy. Coconut butter is a great replacement in baking if you are looking to switch to vegan.
Especially this vegan January, this is something new that you can try in your kitchen.
I am not participating in vegan January 100% as I did last year, but I choose Sundays as my vegan day every week for the month of Jan.
This is gluten free recipe and if you want to make a vegan version just replace eggs with vegan eggs or an apple sauce.
remember to tag me when you try my recipe #aniasvibrantkitchen.
Almond muffins
Prep time:
Cook time:
Total time:
Serves: 6
  • 250 g gluten free flour
  • 1 tsp baking powder ( gluten free)
  • 1/2 tsp bicarbonate soda (GF)
  • 2 eggs
  • 200ml coconut milk ( or any plant milk or milk of your choice)
  • 1/2 flaked almonds ( plus 3 tbsp for decoration)
  • 1/4 cup melted coconut butter ( we used Coconut Merchant)
  • 1/2 cup coconut sugar ( we used Coconut Merchant)
  1. Beat eggs with sugar and pinch off salt until well combined.
  2. Add all dry and wet ingredients, mix well.
  3. Put equal portions of dough to muffin cases, sprinkle with flaked almonds and place in preheated to 190C oven. Bake for 20 minutes to dry stick and browned top.


  1. Wyglądają bardzo pysznie, w dodatku są bez glutenu, super 🙂

  2. Dziekuje bardzo. Smakowaly tea super 🙂