Almond Crumble Muffins & Chia Jam Filling August 25, 2017 0 Share No Comments on Almond Crumble Muffins & Chia Jam Filling Almond Crumble Muffins & Chia Jam Filling Ingredients For the muffins: 100g oat flour 50g brown rice flour 50g ground almonds 2 tablespoons Linwoods Flaxseeds 50g coconut sugar 1 teaspoon ground cinnamon 1 teaspoon baking powder ½ teaspoon bicarbonate of soda 150ml almond milk 1 teaspoon almond extract 2 tablespoons olive or rapeseed oil 1 teaspoon vanilla extract For the chia jam filling: 4 tablespoons no added sugar jam of choice 3 tablespoons Linwoods Chia Seed 1 teaspoon honey or maple syrup For the crumble topping: 6 tablespoons rolled oats 4 tablespoons ground almonds 3 tablespoons honey or maple syrup 2 tablespoons olive or rapeseed oil Instructions Preheat the oven to 180 degrees and grease a 6-hole muffin tin. First make the muffins: Mix together the flours, almonds, flaxseeds, coconut sugar, cinnamon, baking powder and bicarbonate of soda in a large bowl. Whisk together the milk, almond and vanilla extracts and oil then pour into the dry ingredients and fold in to form a batter. Mix together the jam ingredients and set aside for 5 minutes. Spoon half of the batter between the muffin tins then spoon some jam into the middle of each. Top with the remaining batter to cover.