Healthy Almond and Oat Muffins by A Tale of Sauce and Spice
Recipe: ๐ฏ๐๐๐๐๐๐ ๐จ๐๐๐๐๐ ๐๐๐ ๐ถ๐๐ ๐ด๐๐๐๐๐๐
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Ingredients:
2 large, free-range eggs
ยพ cup coconut palm sugar
ยฝ cup Greek yoghurt
ยผ cup coconut milk (infused with Tetley Apple Green tea)
โ cup coconut oil
1ยฝ cups almond flour
ยฝ cup oats flour
Pinch of salt
2 tsp baking powder
2 tsp lemon zest
2 tbsp freshly squeezed lemon juice
ยพ cup berries of choice (raspberries/blueberries)
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Method:
ยทย Line a muffin tin with cupcake liners. Pre-heat the oven to 180ยฐC.
ยทย In a large mixing bowl, beat together the eggs and coconut palm sugar using an electric beater on high speed for 5 minutes until itโs light and fluffy.
ยทย Heat the coconut milk with 2 Tetley Apple Green tea bags on stove top until itโs 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.
ยทย ย Add in the Greek yoghurt along with the coconut oil and pinch of salt. Mix until combined.
ยท In a separate bowl, mix the almond flour, oats flour and the baking powder until nicely incorporated.
ยทย 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.
ยทย 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.
ยทย ย Bake at 180ยฐC for 15 to 20 minutes until golden or until a toothpick comes out clean.
ยทย ย Let them cool to room temperature on a wired rack before serving.
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