The only way to describe the flavor of these sweet almond muffins is to try to explain combining vanilla cake with warm, creamy cinnamon oatmeal. Subtly sweet with a touch of spice, these gluten free, vegan, and oil free sweet vanilla muffins are my favorite muffin recipe to-date! When these sweet almond muffin are fresh from the oven, I think I could eat the entire batch. In addition, there is an extra bonus to baking with this sweet almond flavor– the house smells heavenly when these muffins are baking!
When I was a little girl, one of my favorite breakfasts was a sweetened corn flake cereal filled with sliced almonds and honey, cinnamon granola served with milk. The sweet, almond flavor combined with the creamy taste of the milk was delicious!
However, as I grew older and more health-conscious, I realized that particular cereal probably was not the best option because of the sugar and empty calories. I never lost my love of the flavor combination though! So, when I accidentally created this recipe while trying to find another use for almond pulp from making homemade almond milk, I fell in love after the first bite.
Although I topped these muffins with some of my homemade cinnamon granola, they are perfectly yummy without the granola topping. But… given a choice, a warm muffin topped with crunchy granola and a glass of plant-based milk will always be my top choice!
These muffins are…
In other words, they are great for a snack, breakfast, or dessert!
If you try this recipe, let me know! I would love to see your comments and ratings on this recipe. In addition, you can tag photos of your dishes for me to see on Instagram using #shalomhomestead.
Best wishes and shalom, friends!
- 1 scant cup almond pulp (the amount leftover from making almond milk from 1 cup of raw almonds)
- 8 oz. almond yogurt, unsweetened
- ¼ cup unsweetened applesauce
- ½ cup agave nectar
- 1 tsp vanilla extract
- 2 flax eggs (2 Tbsp flaxmeal + 5 Tbsp water)
- 1 Tbsp chia seeds
- ¾ cup oat flour
- ¼ cup sorghum flour
- ¼ cup potato starch
- ¼ cup tapioca starch
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp pink Himalayan salt
- *optional: top with cinnamon granola or other topping of choice
- Prepare the flax eggs and set aside to congeal for 10 minutes.
- Preheat the oven to 350˚F and set out the muffin pan.
- In a medium bowl, whisk together the oat flour, sorghum flour, tapioca starch, potato starch, baking powder, baking soda, and salt.
- In a large bowl, whisk together the almond pulp, agave, yogurt, applesauce, vanilla, chia seeds, and flax eggs.
- Add the dry ingredients to the wet ingredients, and using a spatula or wooden spoon, stir until just combined.
- Using a ¼ cup measuring cup, divide the batter into the muffin pan.
- If topping the muffins with granola, sprinkle granola lightly across the tops of the muffin cups filled with batter. If not using granola, immediately place the muffin pan in the oven.
- Bake 18-20 minutes or until golden brown on the edges and a tooth pick comes out cleanly.
- Remove the pan from the oven and set the pan on a cooling rack for 5-7 minutes.
- Remove the muffins from the pan and cool completely on the cooling rack.
The serving size and nutritional information are general estimates based upon the ingredient amounts.