Description
These Almond Croissant Muffins combine the delicate, nutty flavor of almonds with a moist, fluffy texture reminiscent of a classic almond croissant. Naturally sweetened with maple syrup and made with plant-based ingredients, these muffins are perfect for a delightful vegan breakfast or snack.
Ingredients
Scale
Muffin Batter
- 2 tbsp flaxseed
- 4 tbsp water
- 100ml maple syrup
- 80g almond butter
- 1 tsp almond extract
- 100g soy yoghurt
- 50ml plant milk
- 180g self-raising flour
- ¼ tsp salt
Almond Filling
- 50g ground almonds
- 1 tbsp Linwoods Sprouted Flax
- 30g maple syrup
- ½ tsp almond extract
- 30ml plant milk
Topping
- Flaked almonds
- Icing sugar, for dusting
Instructions
- Prepare Flaxseed Mixture: In a small bowl, combine 2 tablespoons of flaxseed with 4 tablespoons of water. Stir and leave to thicken for 5 minutes; this mixture will act as a vegan egg substitute.
- Make the Batter: In a large bowl, whisk together the thickened flaxseed mixture, 100ml maple syrup, 80g almond butter, 1 teaspoon almond extract, 100g soy yoghurt, and 50ml plant milk until fully combined. Add 180g self-raising flour and ¼ teaspoon salt, then gently fold the ingredients together until just combined. Be careful not to overmix to maintain a light texture.
- Prepare Almond Filling: In a separate bowl, mix 50g ground almonds, 1 tablespoon Linwoods Sprouted Flax, 30g maple syrup, ½ teaspoon almond extract, and 30ml plant milk until a thick paste forms. This filling provides a rich almond flavor inside the muffins.
- Assemble Muffins: Preheat your oven to 180°C fan (160°C conventional) and line a muffin tin with 6 cases. Spoon half of the muffin batter evenly into the cases. Add a dollop of the almond filling on top of the batter in each case. Then, cover with the remaining batter to encase the filling.
- Add Topping and Bake: Sprinkle flaked almonds generously over the tops of the filled muffin cases. Place the muffin tin in the preheated oven and bake for approximately 20 minutes or until the muffins turn golden and a skewer inserted into the muffin base comes out clean.
- Cool and Serve: Remove the muffins from the oven and allow them to cool slightly in the tin. Once warm, dust with icing sugar for a delicate finish. Serve and enjoy your almond croissant muffins warm or at room temperature.
Notes
- You can substitute almond butter with cashew butter if preferred.
- Ensure not to overmix the batter to keep muffins light and fluffy.
- Muffins are best eaten fresh but can be stored in an airtight container for up to 3 days.
- To keep muffins vegan, make sure your icing sugar is also vegan-friendly.
- Flaxseed mixture acts as an egg replacer, making these muffins suitable for vegans.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: almond croissant muffins, vegan muffins, almond butter muffins, plant-based muffins, maple syrup muffins, flaxseed egg substitute
