Gluten-Free Almond Joy Muffins

  • 1 cup Coconut Flour
  • 1/2 tsp. sea salt
  • 1 tsp. baking soda
  • 5 ounces honey
  • 1 cup coconut milk
  • 6 eggs
  • 4 tbsp. Coconut Oil, melted
  • 2 tsp. vanilla extract
  • 1 tsp. almond extract
  • 1/4 cup sliced almonds
  • 1 c. coconut flakes
  • 1 Toblerone bar chopped

Preheat oven to 350°F.

Sift together the coconut flour, salt and baking soda in the in a mixing bowl.

In a mixer with a whisk attachment blend together honey, coconut milk, eggs, coconut oil and vanilla until mixed well. Gently whisk in the dry ingredients into the wet ingredients. Fold in coconut and almonds.

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Pour batter into greased or lined muffin tins, filling 3/4 full. Sprinkle with coconut & chopped Toblerone chocolate.

Bake for 25 minutes until muffins turn gold brown & toothpick inserted comes out clean. Immediately remove from tins (if not using baking liners) and cool on rack.