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Gluten-Free Almond Crunch Muffins — Muffin Monday Recipe

Good morning! It’s Muffin Monday after the Super Bowl. If you’re recovering from greasy snacks and celebratory drinks, these Gluten-Free Almond Crunch Muffins are a wholesome, tasty pick-me-up.
Normally I’d be interested in many sports, but football isn’t my favorite. Still, the game brings plenty of noise, rich food and alcohol — and that often means people could use a healthier option the next morning.
These Gluten-Free Almond Crunch Muffins are quick to make, delicious and reasonably healthy for muffins. If you love almonds, these will be right up your alley. For extra crunch, sprinkle sliced or chopped almonds on top before baking. Dried fruit is optional if you prefer a sweeter, fruitier muffin. I like to drizzle warm muffins with a little cinnamon honey once they come out of the oven.
Muffins sometimes get overlooked next to cupcakes, so give them a little Valentine’s Day flair with a whipped maple topping and a heart-shaped garnish for someone special — touchdown for breakfast.
Call these the Lawrence Taylor of muffins — bold, crunchy and effective at getting you past that imaginary line of scrimmage and straight to a satisfying breakfast. All sports metaphors aside, these muffins are a reliable way to start your Monday.
Muffin Monday alums:
Banana Pecan Crunch Muffins
Oat Date Muffins
Gluten-Free Carrot Date Muffins
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I Sugar Coat It

Gluten-Free Almond Crunch Muffins {Muffin Monday}

Tasty. Easy. Breakfast on-the-go!
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Breakfast
IngredientsMethod

Ingredients

  • 99 g gluten-free flour 1 cup
  • 85 g finely ground 1 cup, roasted almonds
  • 151 g packed brown sugar ¾ cup
  • 11 g baking powder 1 tablespoon
  • 2 eggs lightly beaten
  • 108 g coconut oil ½ cup
  • 183 g almond milk ¾ cup
  • 45 g chopped almonds ¼ cup
  • Dried fruit optional

Method

  1. Bring all ingredients to room temperature.
  2. Preheat oven to 350°F. Line muffin tin with paper liners or grease and flour the cups if not using liners.
  3. In a medium bowl, whisk together the gluten-free flour, ground almonds, brown sugar and baking powder.
  4. In a larger bowl, whisk the eggs with the coconut oil and almond milk until well combined.
  5. Add the dry ingredients to the wet ingredients and mix until just combined; avoid overmixing.
  6. Fold in the chopped almonds and the dried fruit if using.
  7. Use an ice cream scoop or spoon to fill the muffin cups. Sprinkle extra chopped almonds on top if you like.
  8. Bake for 20–25 minutes, until a toothpick inserted in the center comes out clean.
  9. Remove muffins from the oven and cool on a wire rack.
  10. Optional: drizzle warm muffins with cinnamon honey before serving.
  11. Enjoy for breakfast or snack, or add your favorite topping to make them a dessert.

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