Almond Croissant Breakfast Muffins
"We recently made an almond croissant-inspired Baked Oats recipe that got millions of views so we knew we had to make a breakfast muffin version. These muffins have all the flavours of an almond croissant but in a wholesome, easy-to-make muffin form. They’re soft, nutty, and naturally sweetened, making them perfect for a nourishing breakfast or snack."
The Happy Pear
The Happy Pear
Recipe - SuperValu Online
Almond Croissant Breakfast Muffins
Prep Time10 Minutes
Servings12
Cook Time25 Minutes
Ingredients
2 tbsp ground flax seeds
180g oats (use gluten-free for a GF version)
50g flour (use gluten-free flour for a GF version)
160g ground almonds
1 tsp baking powder
1 tsp baking soda
120g coconut oil or plant-based butter
120g maple syrup or date molasses
75g Happy Pear Oat drink
1 tsp almond essence
20g flaked almonds (divided)
Directions
Ingredients
Dry ingredients:
- 2 tbsp ground flax seeds
- 180g oats (use gluten-free for a GF version)
- 50g flour (use gluten-free flour for a GF version)
- 160g ground almonds
- 1 tsp baking powder
- 1 tsp baking soda
Wet ingredients:
- 120g coconut oil or plant-based butter
- 120g maple syrup or date molasses
- 75g Happy Pear Oat drink
- 1 tsp almond essence
- Prepared flax egg (see method)
For topping:
- 20g flaked almonds (divided)
Method
- Prepare the flax egg:
- In a small bowl, combine ground flax seeds with 6 tbsp water.
- Let sit for a few minutes until thickened.
- Mix the dry ingredients:
- In a large bowl, whisk together oats, ground almonds, flour, baking powder, and baking soda.
- Combine wet ingredients:
- Melt coconut oil or plant-based butter.
- Stir in maple syrup (or date molasses), almond essence, oat drink, and flax egg.
- Make the batter:
- Pour wet mixture into dry ingredients and mix until just combined.
- Fold in 15g flaked almonds, reserving 5g for topping.
- Bake:
- Line a 12-cup muffin tray with cases and divide batter evenly.
- Sprinkle tops with reserved flaked almonds.
- Bake at 180°C for 25 minutes, until golden and a skewer comes out clean.
- Cool before serving.
- Serving suggestion:
- Serve with fresh raspberries or a dollop of coconut yogurt.
10 minutes
Prep Time
25 minutes
Cook Time
12
Servings
Shop Ingredients
Makes 12 servings
SuperValu Flax Seeds (200 g)
€2.09€10.45/kg
SuperValu Porridge Oats (1 kg)
€0.89€0.89/kg
SuperValu Plain Flour (2 kg)
€2.55€1.28/kg
SuperValu Ground Almonds (200 g)
€1.85€9.25/kg
Dr. Oetker Baking Powder (170 g)
€2.05€12.06/kg
Dr. Oetker Bicarbonate Of Soda (200 g)
€2.05€10.25/kg
Biona Organic Mild Coconut Oil (470 g)
€7.30€15.53/kg
SuperValu Signature Tastes Maple Syrup (332 g)
€4.49€13.52/kg
The Happy Pear Organic Oat Drink (1 L)
€2.59€2.59/l
Goodall's Almond Essence (25 ml)
€1.95€0.08/ml
SuperValu Flaked Almonds (100 g)
€1.39€13.90/kg
Recipe
Ingredients
Dry ingredients:
- 2 tbsp ground flax seeds
- 180g oats (use gluten-free for a GF version)
- 50g flour (use gluten-free flour for a GF version)
- 160g ground almonds
- 1 tsp baking powder
- 1 tsp baking soda
Wet ingredients:
- 120g coconut oil or plant-based butter
- 120g maple syrup or date molasses
- 75g Happy Pear Oat drink
- 1 tsp almond essence
- Prepared flax egg (see method)
For topping:
- 20g flaked almonds (divided)
Method
- Prepare the flax egg:
- In a small bowl, combine ground flax seeds with 6 tbsp water.
- Let sit for a few minutes until thickened.
- Mix the dry ingredients:
- In a large bowl, whisk together oats, ground almonds, flour, baking powder, and baking soda.
- Combine wet ingredients:
- Melt coconut oil or plant-based butter.
- Stir in maple syrup (or date molasses), almond essence, oat drink, and flax egg.
- Make the batter:
- Pour wet mixture into dry ingredients and mix until just combined.
- Fold in 15g flaked almonds, reserving 5g for topping.
- Bake:
- Line a 12-cup muffin tray with cases and divide batter evenly.
- Sprinkle tops with reserved flaked almonds.
- Bake at 180°C for 25 minutes, until golden and a skewer comes out clean.
- Cool before serving.
- Serving suggestion:
- Serve with fresh raspberries or a dollop of coconut yogurt.