In a mixing bowl, blend together almond flour, granulated sugar, dairy-free milk, melted vegan butter, and almond extract until a thick, smooth paste forms. Transfer the frangipane filling to the refrigerator for at least 30 minutes to chill.

Preheat your oven to 180°C (350°F). Line a muffin pan with paper liners.

In a large mixing bowl, whisk together the wet ingredients: granulated sugar, applesauce, dairy-free milk, neutral oil, and apple cider vinegar. In another bowl, combine the dry ingredients: almond flour, baking powder, and salt. Fold the dry mixture into the wet until just combined.

Scoop the muffin batter into the prepared muffin cups, filling them halfway. Take the chilled frangipane filling, roll into small balls, and place one ball in the center of each muffin cup. Spoon the remaining batter over the frangipane.

Sprinkle sliced almonds over the tops of each muffin.

Bake for 25-28 minutes. They’re done when a toothpick comes out clean or with a few crumbs.

Allow the muffins to cool in the pan for 10-15 minutes, then transfer to a wire rack. Dust with powdered sugar just before serving.