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Almond Joy Muffins

Updated: Feb 25, 2019

Quick breakfast this morning using some of my favorite #seasonalcitrus 🍊❤️ the blood orange! Do you have a favorite citrus right now? In my bowl I used: @so_delicious unsweetened coconut yogurt @wonderfulpistachios • Coconut flakes and hemp hearts from @publix • Blood oranges 🍊 • And an Almond Joy muffin from the @plantparadox30 cookbook! Recipe below! As usual, they are of course #dairyfree#sugarfree and #paleo 😊💚!


1 cup blanched almond flour

1/2 cup coconut flour

1/2 cup unsweetened shredded coconut

6 Tbsp erythritol or Swerve

1 tsp baking soda

3 pastured eggs or Bob's Red Mill egg replacer

4 Tbsp avocado oil

1 7oz. package creamed coconut (I use Let's Do Organic brand)

1 tsp vanilla extract

1 tsp almond extract

1/2 cup slivered blanched almonds

Optional* 1/2 cup chopped bittersweet chocolate (at least 72% cacao)


1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with papers and set aside.

2. In a large bowl, combine almond flour, coconut flour, shredded coconut, erythritol, and baking soda. Whisk, and set aside.

3. In a separate bowl, combine eggs, coconut cream, avocado oil, vanilla extract, and almond extract.

4. Add wet ingredients to dry and fold until just combined. *Option to add in chocolate here as well.

5. Transfer batter to prepared muffin tin, then sprinkle the tops with slivered almonds.

6. Bake 20-25 minutes, or until a toothpick inserted into the center of each muffin comes out clean.

7. Let cool and serve!


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