An alternative breakfast: Vegan muffins with almond butter.

For some of the ingredients I use in my recipes, I now have my absolute trusted suppliers and one of these is Andrea, the greengrocer who patiently accommodates my requests, including the most unusual ones!

Having now made my passion for cooking his own, Andrea often sources products that he brings from his wonderful homeland, Sicily. So I manage to have wonderful sheep’s ricotta for preparing Cassata my own way and other wonderful sweet and savoury preparations, fresh and mature Caciocavallo, oregano, cherry tomatoes, anchovies and a little gem produced by his cousin in Agrigento, the Mennulataa butter made from 100% almonds.

I must admit that I have used it in many preparations, but always around lunch or dinner time so I never managed to take a photo before my family had eaten everything up!

This time I am finally able to share a recipe that is a little unusual for me because it is vegan, but very interesting and tasty for those who do not want to give up a sweet breakfast while avoiding butter and eggs.

Vegan muffins with almond butter

36.30g carbohydrates per 100g

Ingredients for 9 muffins

  • 120g almond and rice milk* (or another type of plant milk)
  • 75g plant yoghurt*
  • 50g fine corn flour*
  • 50g dark chocolate*
  • 45g buckwheat flour*
  • 40g Mennulata almond butter*
  • 35g rice oil
  • 30g brown sugar
  • 27g corn starch*
  • 25g finely grated coconut*
  • 25g coconut sugar
  • 8g baking powder*
  • a pinch of salt

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)


  1. Pour the yoghurt into a bowl and mix it with the sugars and almond butter. Gradually add the flours, continuing to stir so that no lumps form, and when the mixture starts to feel rather thick, add the rice oil and the almond and rice milk; finally, add a pinch of salt, baking powder and the dark chocolate pulverised in a food processor.
  2. Place the paper cups inside a silicone or metal muffin tin, fill them ¾ full, then bake the muffins in a static oven preheated to 180°C for 20 minutes.
  3. Remove from the oven and allow to cool.
  4. They are a great breakfast, especially cut in half and enriched with a teaspoon of raspberry jam.


Version with gluten of Vegan muffins with almond butter

The recipe contains only naturally gluten-free ingredients or ingredients bearing the gluten free wording, so no adaptation is necessary for its version with gluten.

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