These recently proved VERY popular amongst children and parents on one of our online breakfast classes. They’re so easy to make, delicous and actually not really unhealthy at all! These are naturally gluten free and can easily be made dairy free and vegan.
Ingredients
- 120g Ground Almonds
- 80g Cornflour/ GF Flour
- 1 Tsp Baking Powder
- 100g Butter/ Dairy Free Butter, softened/ briefly heated
- 100g Yoghurt/ Dairy Free Yoghurt
- 50ml Maple Syrup/ Honey/ Date Syrup/ Coconut Syrup/ Golden Syrup
- 1 Tsp Vanilla Extract/ Almond Extract, optional
- Handful Raspberries/ Blueberries/ Chopped Strawberries/ Halved Cherries
Directions
- Preheat your oven to 180C/170C Fan. Line a 12 hole muffin tray with 10 cases.
- In a medium-large mixing bowl, use a wooden spoon to stir together the ground almonds, cornflour and baking powder (sift if necessary). Make a well in the middle and add in the butter, yoghurt, syrup/honey and vanilla extract. Start stiring in the wet ingredients together and then bring in the dry ingredients until all combined and you have the texture of a thick cake batter.
- Spoon the mixture evenly into your cake cases and then press your fruit into the tops of each cake.
- Bake in the middle of the oven for 20-25 minutes until a skewer comes out clean and the muffins are golden on top. Allow to cool slightly in the baking tray before removing to a wire rack. They will firm up as they cool.
Made by you…
