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.