Almond Croissant Muffins
Perfect for slow Sunday mornings or as a protein-packed snack on the go!
Ingredients (makes 6)
Dry:
110 g ground almonds
60 g oat flour (blend rolled oats into a fine flour)
10 g (1 tbsp) ground flaxseeds
4 g (1 tsp) baking powder
1 g (½ tsp) cinnamon
1 g (¼ tsp) salt
Wet:
200 g Greek yoghurt
40 g (2 heaped tbsp) honey
1 large egg (~55 g)
5 g (1 tsp) almond or vanilla extract
10 g (1 tbsp) olive oil
Filling + Topping:
~30 g almond butter (1 tsp per muffin)
~15 g flaked almonds (a sprinkle on each muffin)
Instructions:
Preheat oven to 180°C (160°C fan). Line a muffin tin with 6 cases.
In one bowl, mix the dry ingredients.
In another bowl, whisk/blend the wet ingredients until smooth.
Combine wet with dry and mix until just combined.
Spoon half the batter into muffin cases, add 1 tsp almond butter in the centre of each, then top with the remaining batter.
Sprinkle flaked almonds on top.
Bake for 15–18 minutes, until golden and springy.
Cool slightly before serving. Store in an airtight container for up to 5 days.
Nutrition (per muffin): ~291 kcal • ~12 g protein