If you’re ok with butter and xylitol, you’re in for a treat! I’ve just made these muffins for the first time and they are sumptuously warm, buttery and have a slight caramel taste from the almonds and xylitol.
The recipe is an adaptation of the one found in the link below. I substituted flour with almond meal, and cow’s milk with almond milk. Also, the 3/4 cup sugar was replaced by 1/2 cup xylitol. I didn’t bother “coating” the muffins at the end either; just let them cool for 20 minutes and ate them warm, with a cup of cold almond milk