Raspberry and Almond Muffins

YOUR WEEKEND BAKE

A delicious and easy muffin recipe which only takes 10 minutes to prepare! This can also be made suitable for those with dietary requirements (vegan, dairy free, gluten free) so its perfect to make for all occasions!

They are also higher in protein with the use of oat flour and almonds so they should keep you fuller for longer, as well as being a sweet treat!

If you try this recipe and love it, make sure to tag me in your creations on Instagram @the_happy_oat ! I would love to see them!

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Makes: 12 muffins. Preparation Time: 10 minutes. Cooking Time: 25 minutes

INGREDIENTS

• 200g oat flour (blitz oats in a blender) - sub for gluten free oats if needed

• 100g ground almonds

• 1 tbsp chia seeds

• 1 tsp bicarbonate of soda

• 1 tsp ground sweet cinnamon

• 200ml cows milk or soya milk

• 125ml honey or maple syrup

• 50g melted butter or coconut oil

• 100g frozen raspberries

• Flaked almonds for sprinkling

METHOD

1. Pre heat the oven to 180C and prepare your 12-hole muffin tray with muffin liners.

2. Combine oat flour, ground almonds, chia seeds, bicarbonate of soda and cinnamon in a mixing bowl with a hand whisk to ensure there are no lumps.

3. In a separate jug, mix together the melted butter/coconut oil, honey and milk together.

4. Make a well in the centre of the dry ingredients and pour the wet mixture into the centre. Mix gently to combine.

5. Add in 3/4 of your frozen raspberries and fold in carefully (don't over mix)

6. Divide the mixture between the 12 cupcake liners, then top each muffin with a raspberry and a sprinkle of flaked almonds.

7. Bake for 25-30 minute until golden brown and allow to cool before enjoying!

Happy Baking!

Ruth xxx