My Gluten-Free Almond Butter Blueberry Muffins are a simple twist to a timeless recipe. It’s gluten and dairy free so that anyone can enjoy this delicious dessert.
My Gluten-Free Almond Butter Blueberry Muffins are a simple twist to a timeless recipe. It’s gluten and dairy free so that anyone can enjoy this delicious dessert.
Streusel Topping:
2 tablespoons JUSTIN’S® Classic Almond Butter
⅓ cup Oat Flour
⅓ cup Chopped Walnuts
2⁄3 cup Rolled Oats
⅓ cup Coconut Sugar
½ teaspoon Kosher Salt
¼ teaspoon Cinnamon
2 tablespoons Vegan Butter, melted
Muffins:
2 tablespoons JUSTIN’S® Classic Almond Butter
1 ½ cups Gluten-free All-purpose Flour
½ cup Granulated Sugar
2 teaspoons Baking Powder
½ teaspoon Kosher Salt
1 ½ cups Fresh Blueberries
¼ cup Vegan Butter, melted
¾ cup Almond Milk
1 teaspoon Vanilla
½ teaspoon Almond Extract
1. Preheat the oven to 375°F.
2. Line a muffin pan with paper liners and set aside.
For the Streusel Topping:
1. In a small bowl, combine all streusel ingredients and mix well. Set aside.
For the Muffins:
1. In a medium bowl, whisk together the flour, sugar, baking powder and salt until combined.
2. Toss the blueberries into the flour mixture.
3. In a small bowl, whisk together the butter, almond butter, almond milk, vanilla and almond extract.
4. Gently pour the wet mixture into the dry mixture and mix until just combined (it will be lumpy).
5. Divide the batter into the prepared muffin pan and sprinkle evenly with the streusel.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove from the oven and cool completely on a wire rack. Enjoy!
Making a meal that everybody is sure to love, is one of the most satisfying feelings ever. Pretzel Crusted Chicken Tenders with Maple Almond Dijon Dipping Sauce are exactly that kind of dish. Everyone can get behind delicious, crunchy, gluten-free chicken tenders. And the maple almond dijon dipping sauce complements the tenders with a burst of sweet-and-savory flavors. Even the most dedicated ketchup-lovers won’t be able to resist this sauce.
Salted Caramel Chocolate Chip Maple Almond Bars bring the classic boardwalk flavors to your home! You don’t have to live near a beach to enjoy this treat. It’s made with brown sugar, dark chocolate chunks, and JUSTIN’S® Maple Almond Butter. These magnificent bars are every bit as good as the title is long!
My Peanut Butter Cake with Chocolate Buttercream is a winner of the “Most Awesomest Cake” award. I always manage to surprise one of my guests when I tell them I’ve made the cake myself. For this delicious dessert I’ve used JUSTIN’S® Classic Peanut Butter and chocolate buttercream. It’ll have you feeling like you just bit into a huge peanut butter cup, proving you can both have your cake and eat it too.
Streusel Topping:
2 tablespoons JUSTIN’S® Classic Almond Butter
⅓ cup Oat Flour
⅓ cup Chopped Walnuts
2⁄3 cup Rolled Oats
⅓ cup Coconut Sugar
½ teaspoon Kosher Salt
¼ teaspoon Cinnamon
2 tablespoons Vegan Butter, melted
Muffins:
2 tablespoons JUSTIN’S® Classic Almond Butter
1 ½ cups Gluten-free All-purpose Flour
½ cup Granulated Sugar
2 teaspoons Baking Powder
½ teaspoon Kosher Salt
1 ½ cups Fresh Blueberries
¼ cup Vegan Butter, melted
¾ cup Almond Milk
1 teaspoon Vanilla
½ teaspoon Almond Extract
1. Preheat the oven to 375°F.
2. Line a muffin pan with paper liners and set aside.
For the Streusel Topping:
1. In a small bowl, combine all streusel ingredients and mix well. Set aside.
For the Muffins:
1. In a medium bowl, whisk together the flour, sugar, baking powder and salt until combined.
2. Toss the blueberries into the flour mixture.
3. In a small bowl, whisk together the butter, almond butter, almond milk, vanilla and almond extract.
4. Gently pour the wet mixture into the dry mixture and mix until just combined (it will be lumpy).
5. Divide the batter into the prepared muffin pan and sprinkle evenly with the streusel.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove from the oven and cool completely on a wire rack. Enjoy!
You don’t have to have an oven to make this Chocolate Mousse Pie with No Bake Pretzel-Almond Butter Pie Crust. That sounds redundant because it is! You do need a refrigerator though. It’s packed with crunchy pretzels and JUSTIN’S® Classic Almond Butter. Go get you some!
Sweet, poppable doughnut holes are almost impossible to stop munching on. Well, munch away my friend. Vanilla Almond Baked Doughnut Holes are gluten free and baked instead of fried so you don’t have to feel bad if you munch one or two more than you were planning.
Picture a nutty crust made of almonds, walnuts, and dates, topped with sweet almond butter caramel, and a layer of chocolate ganache. I’ve spent a lot of time perfecting this delicious dessert and am excited to share it with you.