Almond & Raspberry Muffins
Total Time
45 minutes
Prep Time
0 seconds
Cook Time
45 minutes
Rating
0 out of 5 stars
(0)
Ingredients
12 servings
- 3.5 oz porridge oats
- 3.25 oz plain flour
- 3.5 oz ground almonds
- 1 teaspoon ground cinnamon
- 1 teaspoon bicarbonate of soda
- 1 tablespoon chia seeds
- 7 fl oz soya milk
- 6.8 fl oz maple syrup
- 2 oz coconut oil
- 2.6 oz raspberries
- small handful flaked almonds
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Preparation
Step 1
Preheat oven to 180°C / 160°C fan / 350°F.
Step 2
Grease a 12-hole muffin tray with coconut oil, or line with muffin liners.
Step 3
Place the oats into a blender or NutriBullet and blitz until fine.
Step 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.
Step 5
In a large jug stir together the soya milk, maple syrup and coconut oil.
Step 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.
Step 7
Scoop equal amounts of muffin batter into your prepared tray, dot each muffin with raspberries and sprinkle over some flaked almonds.
Step 8
Bake for 25–30 minutes until risen and golden brown. Remove from the tray and cool before eating.
Step 9
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