Healthy Almond And Oats Muffins

Download Image

Jump to Recipe

Healthy Almond and Oats Muffins are a nutritious and delicious breakfast or snack option that are perfect for those who are looking for a healthy and satisfying way to start their day. These muffins are made with wholesome ingredients such as oats, almond flour, honey, and fresh fruit, and are packed with fiber, protein, and healthy fats.

The oats and almond flour provide a hearty and satisfying texture, while the honey adds natural sweetness without any refined sugars. Fresh fruit such as bananas, blueberries, or raspberries can be added to the batter to provide additional flavor and nutrients.

These muffins can be made in advance and stored in the fridge or freezer, making them a convenient option for busy mornings or as an on-the-go snack. They are also gluten-free and can be customized to be vegan or dairy-free if desired.

Overall, these Healthy Almond and Oats Muffins are a great way to incorporate nutritious ingredients into your diet without sacrificing taste or convenience.

Ingredients

2 large free range eggs3⁄4 cup coconut palm sugar1⁄2 cup greek yogurt1⁄4 cup coconut milk (infused with @tetleyteasa apple green tea)1⁄3 cup coconut oil11⁄2 cups almond flour1⁄2 cup oats flourPinch of salt2 teaspoons baking powder2 teaspoons lemon zest2 Tablespoons freshly squeezed lemon juice3⁄4 cup berries of choice (raspberries/blueberries etc)

Method Healthy Almond And Oats Muffins

Line a muffin tin with cupcake liners. Preheat the oven to 180C.In a large mixing bowl beat together the eggs and coconut palm sugar using an electric beater on high speed for 5 minutes. Till its light and fluffy.Heat the coconut milk with 2 Tetley apple green tea bags in the microwave or on stove top, till it’s hot not boiling. Then let it steep till it cools to room temperature. Thereafter strain the apple green tea infused coconut milk using a tea strainer in the egg mixture, pressing down on the tea bags.Add in the greek yogurt along with the coconut oil and pinch of salt. Mix just until combined.In a seperate bowl mix the almond flour, oats flour and the baking powder till nicely incorporated.Now gradually fold the flour mixture in to the egg mixture in 3 batches. Add the lemon juice and zest as well and berries of choice. Folding gently till everything is well incorporated. Do not over mix or else the muffins will end up dense. Divide the batter equally between the cupcake liners using a trigger release ice cream scoop (this is the easiest way to get equal portions) You may top the muffins with slivered almonds if u like.Bake at 180C for 15 to 20 minutes or until golden and a toothpick inserted comes out clean. Let them cool to room temperature on a wired rack before serving. Enjoy.