Dessertsdeliciouslyella
Almond & Raspberry Muffins
This version of our simple oat muffins replaces some of the flour and oats with ground almonds for a richer and more fragrant flavour. We love the combination of raspberries and almonds but any type of berry would also work well.
👥 12 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 45 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●blender
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat oven to 180°C / 160°C fan / 350°F.
2
Grease a 12-hole muffin tray with coconut oil, or line with muffin liners.
coconut oil1.8 oz
3
Place the oats into a blender or NutriBullet and blitz until fine.
4
Place the milled oats into a large bowl along with the flour, ground almonds, cinnamon, bicarbonate of soda and chia seeds. Whisk until no lumps remain.
ground almonds3.5 ozsmall handful of flaked almondsground cinnamon1 teaspoonbicarbonate of soda1 teaspoonchia seeds1 tablespoon
5
In a large jug stir together the soya milk, maple syrup and coconut oil.
coconut oil1.8 oz
6
Make a well in the centre of the dry ingredients and stir through the wet ingredients. Mix gently, just until everything is incorporated — be careful not to overmix.
7
Scoop equal amounts of muffin batter into your prepared tray, dot each muffin with raspberries and sprinkle over some flaked almonds.
raspberries2.6 ozground almonds3.5 ozsmall handful of flaked almonds
8
Bake for 25–⏱️ 30 minutes until risen and golden brown. Remove from the tray and cool before eating.
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