Baked and Healthy, Muffins, Sizzling Tastebuds, Snacks

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.

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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..

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Lets quickly get to the
recipe…

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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

Topping:

  • Coarsely chopped roasted almonds
    / roasted oats

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Method:

  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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14 Comments

  1. vaishali sabnani

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

  2. Torviewtoronto

    muffins look wonderful happy new year

  3. Gayathri Kumar

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

  4. coconut chutney

    Yummy muffins , and lovely recipe with beautiful clicks

  5. Almond meal muffins look so moist & delicious.

  6. Priya Suresh

    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. cookingwithsapana

    Those muffins looks so tasty with almonds.

  9. Nalini's Kitchen

    Yummy and healthy looking muffins..

  10. Those look pretty healthy and inviting, Kalyani.

  11. Sandhya Ramakrishnan

    Oh wow! Love the nutty muffins

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

  13. Suma Gandlur

    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.

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

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