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 - Castletownbere - Murphy's
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
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.
