I had this festish to make
Almond Meal at home. Lots of recipes I read online had replaced wholewheat or all purpose with
this, and I was quite intrigued to make it. Pulse the almonds a little more,
and you end up with almond butter, pulse them a little less, and you can end up
with coarse bits. The trick (as I learnt the rather hard way) is to pulse them
just enough (4-5 sec bursts) till they are slightly smooth.
We loved the nuttiness that
this brought to the muffins – and with bananas and honey you cant really mess
up🙂. If you
are looking for a nutty muffin for parties or kids alike, do try this out and
let me know how you liked it..
Lets quickly get to the
recipe…
Prep time : 15 mins, bake
time : 15-20 mins ,
Serves : 6 muffins
Cuisine : American, course
: snacks / school Lunchbox
Dry ingredients:
- Almond flour / homemade
Almond Meal – 1 cup - Oats Flour – 3/4 cup
- Baking Powder – 1 tsp
- Salt – a pinch
Wet Ingredients:
- Yoghurt – 1/3 cup
- Vanilla extract – ½ tsp
- Warm water – ¼ cup (or
less) - Wet Brown Sugar – 4 TBSP or
Sub with 3 TBSP Agave Nectar / Honey - Chopped Tutti frutti – 2
tsp (totally optional) - Medium Ripe Bananas – 2 nos
Topping:
- Coarsely chopped roasted almonds
/ roasted oats
Method:
- Roast oats for 45-60 secs on
low heat. Cool and powder. - In the same pan, dry roast
the almonds for 2-3 mins on very low heat till slightly warm to touch. Cool and
blitz / pulse in a spice grinder till done, but doesn’t turn to almond butter. - Mix the flours well. Add in
the baking powder and salt and mix well. Keep aside - In another bowl, mash up
the bananas with a fork, add the rest of the wet ingredients except water one
by one and mix well. - Preheat oven to 165 C. Line
the muffin pans with paper cups and keep aside - Add the dry to the wet
ingredients and mix gently with a spatula. Add a tsp of water if required to
get a pouring consistency. - Spoon the mixture into the
muffin cups and top with roasted almonds or oats or both. Bake for 22-25 mins
or until the skewer comes clean. - Cool on a baking rack, and
serve warm. They keep well for 4-5 days under refrigeration.
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I love the idea of using almond meal with oats , makes these muffins healthy and delicious too . Tempted to pick one
muffins look wonderful happy new year
Looks wonderful Kalyani. The nuts topping add a rich effect to the muffins..
Yummy muffins , and lovely recipe with beautiful clicks
Almond meal muffins look so moist & delicious.
Simply fantabulous, especially your nut topping is just calling me, beautiful muffins.
Such delicious and wonderful snack to pack for kids..good one!
Those muffins looks so tasty with almonds.
Yummy and healthy looking muffins..
Those look pretty healthy and inviting, Kalyani.
Oh wow! Love the nutty muffins
That fine line between almond butter and almond bit is where the success lies. Glad you have mastered it. Lovely muffins BTW
I use food processor to make almond meal and it is easy that way in my opinion to get the right consistency. The almond meal muffins sound great.
Looks very soft Kal. Never made almond meal at home