These are definitely one of my favourite muffins, and I have yet to encounter the first person who doesn’t like them (except for the odd person here and there who doesn’t like jam filling)! Frangipane cakes are available in practically every bakery in Belgium, so the almond cake is very well known around here. Most often, they are also filled with apricot jam. These vegan frangipane muffins have a lighter texture than the traditional (non-vegan) frangipane cakes sold in Belgian bakeries. A perfect muffin to convince those that remain skeptic of vegan baking and insist that you need eggs or dairy for traditional baking recipes. Not! You can easily replace the traditional sugar with the same amount of coconut sugar, giving you a dark brown coloured muffin. Ingredients frangipane muffins with apricot jam (vegan) 1 cup + 2 tbs all-purpose flower 1 + 1/2 ts baking powder 1/2 ts salt 1/3 cup almond meal 1/3 cup canola oil 3/4 cup (coconut) sugar 1/4 cup yofu (soy yoghurt) 2/3 cup almond (or soy) milk 1 ts vanille extract 2 ts almond extract 12 ts …