Almond Croissant Breakfast Muffins
We recently made an Almond Croissant inspired Baked Oats recipe and got such amazing feedback, we knew we had to make a breakfast muffin version! These breakfast muffins have all the flavours of an almond croissant but in a wholesome, easy-to-make muffin form! They’re soft, nutty, and naturally sweetened, making them perfect for a nourishing breakfast or snack.
Takes 35 minutes
Serves 12
Ingredients
- 2 tbsp ground flax seeds
- 180 g 2 cups oats (use gluten-free for GF version)
- 50 g ⅓ cup flour (use GF flour for GF version)
- 160 g 1 ½ cups ground almonds
- 1 tsp baking powder
- 1 tsp baking soda
- 120 g ½ cup coconut oil or plant-based butter
- 120 g ½ cup maple syrup or date molasses
- 1 tsp almond essence
- 20 g ¼ cup flaked almonds
Instructions
- Preheat the oven to 180℃.
- In a small bowl, mix the flax seeds with 6 tbsp of water and let sit for a few minutes to form a flax egg.
- In a large bowl, combine the oats, ground almonds, flour, baking powder, and baking soda.
- Melt the coconut oil or plant-based butter and mix it into the dry ingredients along with the maple syrup (or date molasses), almond essence, and flax egg. Stir until well combined.
- Mix in 15g (3 tbsp) of the flaked almonds, reserving the remaining 5g (1 tbsp) for topping.
- Line a muffin tray with 12 muffin cases and evenly divide the batter between them. Sprinkle the tops with the remaining flaked almonds.
- Bake for 25 minutes until golden.
- Remove from the oven, let cool, and serve with fresh raspberries or coconut yogurt.