These almond and oatmeal muffins are not only delicious for breakfast! We have been eating these as a dessert! I always have oats in my pantry, it is so versatile, delicious and healthy! These muffins are dairy free and gluten free, if using certified gluten free oats.
Healthy Almond & Oatmeal Breakfast Muffins
Yields: 12 mini muffins
- 4 eggs
- 1 cup creamed honey
- 1/4 cup olive oil or melted coconut oil
- 1 tsp cinnamon
- 1/4 tsp clove
- pinch of sea salt
- 1 cup ground almonds
- 2 1/2 cups oats
- 1tsp baking powder
- 1/4 cup flaxmeal
- 1/4 cup raisins, chocolate chips, cranberries…
– Preheat oven to 350F. Prepare 12 mini muffin cups. (I used reusable silicon cups)
– Whisk eggs with the oil and honey. Add cinnamon, clove and salt.
-Add oats, almonds, baking powder, flaxmeal and raisins, stir until well combined.
– Fill into prepared muffin cups.
– Bake in preheated oven for about 30 minutes.
I wish you all a happy weekend and stay healthy!
This year we have some special celebrations in our family, we’ll be celebrating 10, 20, 40, 50, 60, 70th birthday as well as some anniversaries. First up was my husbands 50th birthday!
Because of some digestion problems he did not ask for a cake, that is why I came up with this gluten free almond fruit tart. Pretty easy to make and tastes delicious.
Almond Coconut Fruit Tart
- 3 1/2 cup ground almonds
- 1/2 cup coconut sugar
- 1/2 tsp cinnamon
- pinch sea salt
- 1/2 cup butter melted
- 2 eggs
-Whisk together butter and eggs, add coconut sugar, salt and cinnamon. Stir in ground almonds until well combined. This will be a sticky dough.
-Line the bottom of a 28 cm tart form with parchment paper, grease the sides. Fill in almond dough, works best using your hands, press down evenly. Bake in preheated 350F oven for 30 minutes. Let cool completely.
- 500 ml coconut milk
- 4 tbsp corn starch
- 1/3 cup honey
- 1/2 tsp vanilla extract
-In a medium saucepan whisk together all ingredients, except vanilla. Let come to a boil, while whisking, then reduce heat and let cook until thickened. Remove from heat, stir in vanilla and let cool a few minutes then fill in a bowl and let cool completely in the fridge.
-Place almond crust on a serving plate or cake stand. Fill with custard then decorate with your fruit of choice. I used about 5 kiwis, cut in slices, 1 orange and some grape halves.
-Store in refrigerator.