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Almond Maple Breakfast Muffin

Name: Almond Maple Breakfast Muffin
Ingredients: 30g oat flour (made by blending porridge oats); 30g self-raising flour (gluten-free); 60g plain, vanilla or almond yogurt (dairy-free); 1 tsp baking powder; 1 tbsp apple sauce or puree; 1 tsp almond extract; 2 tbsp maple syrup (plus extra for drizzling); Flaked almonds; Oats

BakingQuick & EasyVeganHealthyBreakfastBrunchDairy-freeGluten-freeLow-fatMuffin

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Laura

447 recipes

Ingredients

30g oat flour (made by blending porridge oats)
30g self-raising flour (gluten-free)
60g plain, vanilla or almond yogurt (dairy-free)
1 tsp baking powder
1 tbsp apple sauce or puree
1 tsp almond extract
2 tbsp maple syrup (plus extra for drizzling)

Optional toppings

Flaked almonds
Oats

Preparation

Pre-heat oven to 180C/350F/Gas Mark 4.
Put everything into a bowl and mix until smooth.
Pour mix into two cupcake cases and sprinkle over flaked almonds and oats if desired.
Oven bake for 15 minutes.
Drizzle over maple syrup.
Enjoy warm.