Almond Butter Muffins With Crunchy Topping. And lots of cat pictures.

I would like to proudly introduce my first ever Lolcatz:

Mali was seriously quite fascinated by these, although he didn’t eat them. 

Sometimes I can’t get over how gorgeous my cat is. He’s perf. (And he knows it–that’s why he’s such a diva.)

Guardian of teh Muffinz. YOU SHALL NOT PASS.

Ok, ok, all cat pictures aside, let’s get on to this recipe, which is easily one of my favourites ever

If there is a better way to start your day than with a green monster, this is probably it. Rich, buttery, with a crunchy praline topping, these muffins rock my world. It’ll spruce up any old Monday morning or gently ease you into the weekend. 

I made these little babies as a treat for my fellow co-workers on the last day of my work placement. I had such a lovely time there and learnt heaps and heaps of valuable tips, I simply didn’t want to leave. Needless to say we ate every muffin down to the last crumb. They definitely cheered me up a bit on that bittersweet day.

Prep time: 15 minutes

Baking time: 22 minutes
Makes 16 big muffins


150g self-raising flour
100g ground almonds + small handful of chopped almonds
75g brown sugar
150ml almond milk
1 tsp apple cider vinegar
1 banana, mashed
50ml vegetable oil
1 tsp baking powder
3 generous tbsp almond butter*
2-3 tbsp almond praline for the topping (recipe here)


Pre-heat the oven to 200ºC. Line 16 muffin tins/shapes and set aside. 
Pour the almond milk in a small container, add the apple cider vinegar and set aside to curdle while you prepare the other ingredients.
In a large bowl combine all dry ingredients. In a separate, smaller bowl, mash the banana and almond butter, then add the oil and finally the curdled almond milk. 
Fold the wet ingredients into the dry ingredients and give it a few good stirs to combine everything smoothly. It’s important not to overmix the batter, as this can cause it to get tough. 
Spoon the muffin batter into the muffin tins, filling them to the top so they will rise into big fat muffins. Sprinkle some almond praline over the top. Bake for 22 minutes. 
Let the muffins cool on a wire rack for 5 to 10 minutes before enjoying still warm with a cup of green tea and some fresh fruit. 

*If you’re an almond butter addict lover like me, substitute 2-3 heaping tbsp almond butter for the vegetable oil, although you might need to melt them in the microwave oven first, or add a splash of almond milk to make the mixing easier. 

7 thoughts on “Almond Butter Muffins With Crunchy Topping. And lots of cat pictures.

  1. Great recipe, think I'll substitute the banana for pumpkin though, not a fan of bananas.
    Your cat, Mali is so beautiful. Could I please mention his collar, please can you change it to a snap release one. I treated this lovely cat Phoebe with a very nasty wound caused by a collar just like Mali's
    Thanks for posting such a great recipe, love the photo's.


  2. Thank you, do let me know how it tastes with pumpkin 🙂 I did actually have some trouble with a collar like the one he has now, he managed to get it stuck in his mouth while he still had it on and we had to cut it loose. This is a different one, and I think he's learnt his lesson, he never toys with it anymore, but I appreciate the suggestion, thank you very much.


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