I have countless recipes for muffins on this website. They’re such a versatile bake and ideal for so many situations. A lunchbox staple throughout the year, perfect for picnics, elevenses, breakfast, afternoon tea and so much more. This recipe I am sharing today is one I have been baking for the last while. I love them, they are delicious.
Like many of my recipes, these muffins are oat-based. Oats are one of my favourite kitchen staples. They are extremely versatile. I firmly believe that if you have oats in your pantry, you won’t ever be hungry. Oats can form the basis for so many meals. Use them to bake porridge bread, as a crumb topping for fish or to coat chicken. Add them to smoothies or even bake your own breakfast bars. One thing I make very regularly is my own granola. Of all the various types I make, I always go back to the most popular granola recipe on this website. It is my favourite.
Now for today’s recipe. As you will see in the notes, the oats here are made into flour. You do not need to buy oat flour. If you have a food processor, pop a bag of porridge oats in and blitz them. Pour them back into the bag or an airtight storage jar. You will then have a supply of oat flour to hand.
Almond & Raspberry Muffins
- 200 g Oat Flour
- 100 g Xylitol (caster sugar is fine)
- 50 g Ground Almonds
- 1 tsp Baking Powder (heaped)
- 1 Lemon Zested
- 200 ml Almond/Oat Milk
- 50 g Banana, mashed
- 1 Egg
- 100 g Raspberries (fresh or frozen)
- Sliced Almonds to top
- Preheat the oven to 200C (fan) and line a muffin tin with 10 cases.
- In a mixing bowl, combine the oat flour, almonds, xylitol and baking powder. Sift the baking powder to ensure even distribution. Add the lemon zest and stir through.
- In another bowl or a jug, lightly whisk the milk, banana and egg together.
- Add the wet ingredients to the dry ingredients and mix together thoroughly.
- Add the raspberries and stir through.
- Divide the muffin batter between the muffin cases, sprinkle the tops with sliced almonds and bake in the oven for 20 minutes
- Remove from the oven and cool on a wire rack.
I choose to use xylitol in this recipe, caster sugar will work perfectly in its place.
Pop the leftover banana into the freezer to use in a smoothie (or eat it!)
These muffins really are delicious. My little girl likes to have one of them with a cup of tea for her breakfast. She describes it as being like getting breakfast in a café. I guess that makes me her waitress! Though I haven’t done it, I do think some dark chocolate chips would make a lovely addition. I am however trying to curb my enthusiasm for adding chocolate chips to everything!
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