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.


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.