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–+ servings

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.
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