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Mini Raspberry Breakfast Muffins

Bijgewerkt: mrt 2

These little muffins are made with healthy ingredients such as almond flour, oat flour, maple syrup and raspberries to fill you up and provide sustained energy. They are perfect for a quick breakfast or snack on the go.

Recipe (makes 12 mini muffins) prep time: 40 minutes

  • 3/4 cup + 2 tablespoons oat flour (simply oatmeal blended into flour)

  • 1/4 cup almond flour

  • 1/2 cup almond milk + 1/2 teaspoon apple cider vinegar (this resembles buttermilk)

  • 2 tablespoons maple syrup

  • 3 tablespoons vegan yogurt

  • 1 teaspoon baking soda

  • 1 teaspoon cinnamon

  • 1/2 flax egg (2 teaspoons flax seeds + 2 teaspoons water)

  • 1 teaspoon lemon zest

  • 1/2 teaspoon vanilla extract

  • handful of fresh or frozen raspberries

Coconut whipped cream:

  • 1 can full fat coconut milk, kept in the fridge upside down overnight

  • 2 tablespoons maple syrup

  • 1/2 teaspoon vanilla extract


  1. Preheat the oven to 375 degrees Celsius.

  2. Combine the oat flour, almond flour, baking soda and cinnamon together.

  3. Add the almond ''butter'' milk, maple syrup, yogurt, lemon zest, flax egg and vanilla extract and combine until a smooth batter is formed.

  4. Gently fold in the raspberries.

  5. Line 12 mini muffin forms and divide the batter.

  6. Bake for 20-25 minutes, or until the center comes out clean.

  7. Open the can of coconut milk and scoop out the cream in a bowl. Make sure no liquid spills. Add the maple syrup and vanilla extract. Beat the cream with hand whiskers until you have fluffy coconut whipped cream.

  8. Frost the muffins and enjoy!

Would love to see if you recreated this recipe. Tag me @nourishingfoods for a feature!

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