Let’s make eggless Almond Oats Muffins – perfect for breakfast or a snack
I had this fetish 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 : brakfast / snacks / school Lunchbox
What you would need to make Eggless Almond Meal Muffins ::
Dry Ingredients:
- 1 cup Almond flour / homemade Almond Meal
- 3/4 Oats Flour (measure after powdering)
- 1 tsp Baking Powder
- 1/8 tsp Salt (or just a pinch)
- 2 TBSP Coarsely chopped roasted almonds OR roasted oats – for topping
Wet Ingredients:
- 1/3 cup Yoghurt (unsweetened, I used homemade)
- 1 tsp Vanilla extract (adjust to your liking or add almond extract )
- 1/3 cup Warm water – ¼ cup (or less based on the the. Batter)
- 6 TBSP Wet Brown Sugar (or Sub with Any sweetener of your choice- I added honey the second time I made it)
- 2 tsp Candied fruit (Chopped Tutti frutti – totally optional)
- 2 nos Medium Ripe Bananas
Other Eggless bakes you may like on the blog:
PIN FOR LATER
How to make Eggless Almond Meal Muffins :
- 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. You can always freeze leftovers (I don’t usually have any).
Sunday Funday is group of food bloggers who believe that Sundays are extra special for the family, so we share recipes to cook / bake your family’s favourites.
If you’re a blogger interested in joining us, just visit our Facebook group and request to join. This week, we share recipes made with Oatmeal (Sweet. / Savoury) hosted by the wonderful Wendy 🙂
Join us as we dish out various treats using Oatmeal
Sizzling Tastebuds:Â Almond meal Muffins with Oats and Honey
Sid’s Sea Palm Cooking: Cranachan Trifle
Food Lust People Love: Goetta – Cincinnati Breakfast Sausage
Palatable Pastime:Â High Protein Scottish Porridge Oats
Karen’s Kitchen Stories: Maple Pecan Oatmeal Scones
Sneha’s Recipe: Mini Oat Pancakes With Guacamole Topping
A Day in the Life on the Farm:Â Mud Cookies
Mayuri’s Jikoni: Oatmeal Banana Quick Bread
A Messy Kitchen :Â Oatmeal Honey Date Loaf
Amy’s Cooking Adventures: Orange Cranberry Baked Oatmeal
Almond meal Muffins with Oats and Honey
Equipment
- mixing bowl
- Whisk
- Oven
Ingredients
Dry Ingredients:
- 1 cup Almond flour / homemade Almond Meal
- 3/4 Oats Flour measure after powdering
- 1 tsp Baking Powder
- 1/8 tsp Salt or just a pinch
- 2 TBSP Coarsely chopped roasted almonds OR roasted oats – for topping
Wet Ingredients:
- 1/3 cup Yoghurt unsweetened, I used homemade
- 1 tsp Vanilla extract adjust to your liking or add almond extract
- 1/3 cup Warm water – ¼ cup or less based on the the. Batter
- 6 TBSP Wet Brown Sugar or Sub with Any sweetener of your choice – I added honey the second time I made it
- 2 tsp Candied fruit Chopped Tutti frutti – totally optional
- 2 nos Medium Ripe Bananas
Instructions
- 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. You can always freeze leftovers (I don’t usually have any).
I love the idea of using almond meal with oats , makes these muffins healthy and delicious too . Tempted to pick one
muffins look wonderful happy new year
Looks wonderful Kalyani. The nuts topping add a rich effect to the muffins..
Yummy muffins , and lovely recipe with beautiful clicks
Almond meal muffins look so moist & delicious.
Simply fantabulous, especially your nut topping is just calling me, beautiful muffins.
Such delicious and wonderful snack to pack for kids..good one!
Those muffins looks so tasty with almonds.
Yummy and healthy looking muffins..
Those look pretty healthy and inviting, Kalyani.
Oh wow! Love the nutty muffins
That fine line between almond butter and almond bit is where the success lies. Glad you have mastered it. Lovely muffins BTW
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.
Looks very soft Kal. Never made almond meal at home
I have made my own oat flour but not almond flour. The muffins sound wonderful.
Lovely muffins, Kalyani, especially the crunchy tops!
oh yes, Stacy, that was an afterthought, but a huge hit
I love this. I usually have almond meal on hand, and have never tried making my own. Love that they are gluten and egg free.
yes, they are GF and Eggfree. perfect snack
I have found that grinding nuts in small batches helps prevent ending up with nut butter! These sound delicious!
Thanks Karen. I did learn that the hard way, lol !
I love the texture of almond flour/meal muffins, and just recently made a Greek cake with almond meal. Very tasty. I really like the addition of the fruit bits here.
THank you,Kelly ! They are the best part – the candied fruit
A good way to enjoy both oats and almonds as a snack. Love to bake such easy peasy muffins, though I avoid candied fruits. Prefer to add dried raisins, blueberries or cranberries.
Thanks !
Such a great filling breakfast