Gluten-Free Cinnamon Almond Butter Muffins

With healthy almond butter, cage-free eggs, a touch of cinnamon and sugar, as well as gluten-free flour and honey-roasted almonds, these easy 4-ingredient muffins are your next go-to for breakfast, snacks, teatime, lunch, or dessert. Let's face it - they are delicious anytime and anywhere.

Gluten-Free Cinnamon Almond Butter Muffins

1 cup all-natural smooth almond butter
4 large cage-free eggs
1 tsp. vanilla extract

1 cup powdered sugar
2 cups gluten-free flour
2 tsp. ground cinnamon
1 tsp. baking powder
¼ tsp. kosher salt
¼ - ½ cup almond milk (if necessary)
1 ½ cup honey-roasted, salted almonds

 

Preheat oven to 375 degrees.

 

Line a muffin tin with muffin liners.

 

Cream together the almond butter, eggs, and vanilla until smooth and creamy.

 

Stir in the powdered sugar, flour, cinnamon, baking powder, and salt.

 

Fold in the honey-roasted almonds.

 

If the batter seems too thick and dry, stir in almond milk until the batter reaches “cake batter” consistency.

 

Fill prepared muffin cups 2/3 full.

 

Bake for 20-25 minutes, until a toothpick inserted comes out clean.

 

Cool just enough to devour with great voracity.