Healthy Almond and Oat Muffins by A Tale of Sauce and Spice

Recipe: 𝑯𝒆𝒂𝒍𝒕𝒉𝒚 𝑨𝒍𝒎𝒐𝒏𝒅 𝒂𝒏𝒅 𝑶𝒂𝒕 𝑴𝒖𝒇𝒇𝒊𝒏𝒔

 

Ingredients:

2 large, free-range eggs

¾ cup coconut palm sugar

½ cup Greek yoghurt

¼ cup coconut milk (infused with Tetley Apple Green tea)

⅓ cup coconut oil

1½ cups almond flour

½ cup oats flour

Pinch of salt

2 tsp baking powder

2 tsp lemon zest

2 tbsp freshly squeezed lemon juice

¾ cup berries of choice (raspberries/blueberries)

 

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Method:

·  Line a muffin tin with cupcake liners. Pre-heat the oven to 180°C.

·  In a large mixing bowl, beat together the eggs and coconut palm sugar using an electric beater on high speed for 5 minutes until it’s light and fluffy.

·  Heat the coconut milk with 2 Tetley Apple Green tea bags on stove top until it’s hot but not boiling. Let it steep until it cools to room temperature. Thereafter strain the Tetley Apple Green tea-infused coconut milk using a tea strainer into the egg mixture, pressing down on the tea bags.

·   Add in the Greek yoghurt along with the coconut oil and pinch of salt. Mix until combined.

· In a separate bowl, mix the almond flour, oats flour and the baking powder until nicely incorporated.

·  Gradually fold the flour mixture in to the egg mixture in 3 batches. Add the lemon juice and zest as well and berries of choice, folding gently until well incorporated. Do not overmix or the muffins will end up dense.

·  Divide the batter equally between the cupcake liners using a trigger release ice cream scoop (this is the easiest way to get equal portions). You may top the muffins with slivered almonds.

·   Bake at 180°C for 15 to 20 minutes until golden or until a toothpick comes out clean.

·   Let them cool to room temperature on a wired rack before serving.

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