These are substantial – they are heavier than ordinary muffins because of the flax, chia, and almond. They are rich in protein and fibre and will fill you up. If you want a lighter muffin reduce the almond by 50g and increase the flour by 50g.
You can prepare the dry ingredients and the wet the night before so it is easy in the morning and have warm muffins in under half an hour. So, so easy and everyone will think you are fabulous.
1. Heat your oven first to 180⁰C.
2. Warm your wet ingredients a little on the stove so that the coconut oil doesn’t solidify when it hits cold milk (or use the microwave). You only want tepid – not cooked.
3. Combine the wet ingredients and dry ingredients, folding together roughly till combined but not perfectly – you don’t want to beat this to a smooth batter as you’ll end up with rock rather than muffins. Spoon into your muffin tin and bake for approx. 25 mins at 180⁰C.
100g Almond flour or ground almonds
150g Spelt or oat flour
1 ½ tsp Baking powder
1 tbsp Chia seeds
1 tbsp Flax seeds
½ tsp Bicarb of soda
½ tsp Sea salt
220ml Almond or oat milk
3 lemons, juice of 2 lemons and 2 zests of lemon
2 tsp Vanilla paste (or vanilla extract)
2 dessert spoons of maple syrup, or honey or equivalent of stevia drops
3 tbsp Melted coconut oil