⅓cupsliced almonds(these can be chopped if you prefer)
Preheat oven to 375 degrees. Spray a muffin pan with non-stick spray or you can use paper liners.
Heat almond butter in microwave in 30-second increments until runny.
Stir all ingredients in large bowl until thoroughly combined.
Divide batter evenly between 12 muffin cups.
If using topping, mix sugar, almonds & butter together. Scatter over top of muffins.
Bake 25-30 minutes. Remove to wire rack and let cool for 5 minutes before removing from pan. Dust with powdered sugar.
Tip: I wrap mine individually in plastic wrap and freeze. When I am ready to eat I just heat in the microwave for 1 minute and voila - hot breakfast! They are also good at room temperature too. After sitting a few days you will think you put almond paste in them they are so good. Adapted from a recipe found on Or So She Says.