Almonds five ways in these gluten-free anytime muffins.
Double Chocolate Almond Muffins
Breads and Cereals
1/2 cup brown rice flour
1/2 cup oat flour
1/2 cup Mandelin Blanched Almond Flour
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1-1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1/2 cup oil
1/3 cup Mandelin Classic Natural Roasted Almond Butter
1 cup vanilla almond milk
1/4 teaspoon almond extract
1 cup bittersweet chocolate chips
1/4 cup Mandelin Blanched Slivered Almonds for topping
Line a 12-cup muffin pan with paper muffin cups. Preheat oven to 375°
In a small bowl combine the dry ingredients: flours, cocoa powder, cornstarch, baking powder, baking soda and salt.
In a large bowl, whisk together the sugar and oil. Add the eggs and whisk together. Next add the almond butter, almond extract, almond milk and stir until combined. Pour the dry ingredients into the wet ingredients and stir well until combined. Stir in chocolate chips.
Using a 1/4 cup measuring cup, scoop batter into a lined muffin cup. Divide any remaining batter evenly amongst the 12 muffin cups. Top with ~1 teaspoon of sliced almonds. Bake 16-17 minutes or until a toothpick inserted in the middle comes out clean. Cool muffins on a wire rack for 5 minutes before removing from pan.
Almond Board of California