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
Prep time : 15 mins, bake
time : 15-20 mins ,
Serves : 6 muffins
Cuisine : American, course
: snacks / school Lunchbox
What you would need:
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
- 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.