January 4, 2016

Almond meal Muffins with Oats and Honey | Easy #school snacks | Party Ideas

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:

Dry ingredients:
  • Almond flour / homemade Almond Meal – 1 cup
  • Oats Flour – 3/4 cup
  • Baking Powder – 1 tsp
  • Salt – a pinch
Wet Ingredients:
  • 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

  1. Roast oats for 45-60 secs on low heat. Cool and powder.
  2. 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.
  3. Mix the flours well. Add in the baking powder and salt and mix well. Keep aside
  4.  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.
  5.  Preheat oven to 165 C. Line the muffin pans with paper cups and keep aside
  6.  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.
  7.  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.
  8. Cool on a baking rack, and serve warm. They keep well for 4-5 days under refrigeration.

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  1. I love the idea of using almond meal with oats , makes these muffins healthy and delicious too . Tempted to pick one

  2. muffins look wonderful happy new year

  3. Looks wonderful Kalyani. The nuts topping add a rich effect to the muffins..

  4. Yummy muffins , and lovely recipe with beautiful clicks

  5. Almond meal muffins look so moist & delicious.

  6. Simply fantabulous, especially your nut topping is just calling me, beautiful muffins.

  7. Such delicious and wonderful snack to pack for kids..good one!

  8. Those muffins looks so tasty with almonds.

  9. Yummy and healthy looking muffins..

  10. Those look pretty healthy and inviting, Kalyani.

  11. That fine line between almond butter and almond bit is where the success lies. Glad you have mastered it. Lovely muffins BTW

  12. I use food processor to make almond meal and it is easy that way in my opinion to get the right consistency. The almond meal muffins sound great.

  13. Looks very soft Kal. Never made almond meal at home


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