Almond Crumble Muffins & Chia Jam Filling

Prep Time: 1 hour

Total Time: 1 hour

Almond Crumble Muffins & Chia Jam Filling


    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


  1. Preheat the oven to 180 degrees and grease a 6-hole muffin tin.
  2. First make the muffins: Mix together the flours, almonds, flaxseeds, coconut sugar, cinnamon, baking powder and bicarbonate of soda in a large bowl.
  3. Whisk together the milk, almond and vanilla extracts and oil then pour into the dry
  4. ingredients and fold in to form a batter.
  5. Mix together the jam ingredients and set aside for 5 minutes.
  6. 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.