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 – ¾ cup
- Baking Powder – 1 tsp
- Salt – a pinch
Wet Ingredients:
- Yoghurt – ⅓ cup
- Vanilla extract – ½ tsp
- Warm water – ¼ cup (or
less) - Wet Brown Sugar – 4 tablespoon or
Sub with 3 tablespoon 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 teaspoon 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.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#60
vaishali sabnani says
I love the idea of using almond meal with oats , makes these muffins healthy and delicious too . Tempted to pick one
Torviewtoronto says
muffins look wonderful happy new year
Gayathri Kumar says
Looks wonderful Kalyani. The nuts topping add a rich effect to the muffins..
coconut chutney says
Yummy muffins , and lovely recipe with beautiful clicks
Pavani says
Almond meal muffins look so moist & delicious.
Priya Suresh says
Simply fantabulous, especially your nut topping is just calling me, beautiful muffins.
Srivalli says
Such delicious and wonderful snack to pack for kids..good one!
cookingwithsapana says
Those muffins looks so tasty with almonds.
Nalini's Kitchen says
Yummy and healthy looking muffins..
Harini R says
Those look pretty healthy and inviting, Kalyani.
Sandhya Ramakrishnan says
Oh wow! Love the nutty muffins
rajani says
That fine line between almond butter and almond bit is where the success lies. Glad you have mastered it. Lovely muffins BTW
Suma Gandlur says
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.
veena says
Looks very soft Kal. Never made almond meal at home