I had this festish to make Almond Meal at home. Lots of recipes I read online had replaced wholewheat or all purpose with this, and I was quite intrigued to make it. Pulse the almonds a little more, and you end up with almond butter, pulse them a little less, and you can end up with coarse bits. The trick (as I learnt the rather hard way) is to pulse them just enough (4-5 sec bursts) till they are slightly smooth.
We loved the nuttiness that this brought to the muffins – and with bananas and honey you cant really mess up :-). If you are looking for a nutty muffin for parties or kids alike, do try this out and let me know how you liked it..
Lets quickly get to the recipe…
Prep time : 15 mins, bake time : 15-20 mins ,
Serves : 6 muffins
Cuisine : American, course : snacks / school Lunchbox
What you would need:
- Almond flour / homemade Almond Meal – 1 cup
- Oats Flour – 3/4 cup
- Baking Powder – 1 tsp
- Salt – a pinch
- Yoghurt – 1/3 cup
- Vanilla extract – ½ tsp
- Warm water – ¼ cup (or less)
- Wet Brown Sugar – 4 TBSP or Sub with 3 TBSP Agave Nectar / Honey
- Chopped Tutti frutti – 2 tsp (totally optional)
- Medium Ripe Bananas – 2 nos
- Coarsely chopped roasted almonds / roasted oats
- Roast oats for 45-60 secs on low heat. Cool and powder.
- In the same pan, dry roast the almonds for 2-3 mins on very low heat till slightly warm to touch. Cool and blitz / pulse in a spice grinder till done, but doesn’t turn to almond butter.
- Mix the flours well. Add in the baking powder and salt and mix well. Keep aside
- In another bowl, mash up the bananas with a fork, add the rest of the wet ingredients except water one by one and mix well.
- Preheat oven to 165 C. Line the muffin pans with paper cups and keep aside
- Add the dry to the wet ingredients and mix gently with a spatula. Add a tsp of water if required to get a pouring consistency.
- Spoon the mixture into the muffin cups and top with roasted almonds or oats or both. Bake for 22-25 mins or until the skewer comes clean.
- Cool on a baking rack, and serve warm. They keep well for 4-5 days under refrigeration.
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