Fruit & Nut Muffins.
The perfect snack. Dense, fluffy, satisfying and satiating: these fruit & nut muffins are perfectly sweetened, bursting with flavour, crunchy bites of nuts, and juicy raisins. Take 15 minutes to cook and even less time to eat the whole batch. Ideal to prep ahead of the week to ensure you have a delicious but nourishing snack when you’re pushed for time and feeling peckish.
Serves: 12 | Total Cooking Time: 25 - 30 minutes
Ingredients
200ml unsweetened almond milk
250g wholemeal flour (I use Dove’s farm spelt flour), gluten free as needed
50g jumbo oats, gluten free as needed
50g smooth & creamy almond butter
50g hazelnuts, roughly chopped (or nut of choice)
70g medjool dates, finely chopped
60g maple or date syrup
2 tsp baking powder
1 tsp bicarbonate of soda
150g plain unsweetened soya yoghurt (I use Alpro)
Instructions
Preheat the oven to 180ºC fan, and prepare a 12-hole muffin tray with cases.
Stir the flour, oats baking powder and bicarb soda into a large bowl until fully combined and mixed well.
Add in the almond butter, almond milk, maple syrup, and yoghurt. Then mix again until thick and smooth.
Fold in the chopped dates and chopped hazelnuts before dividing the mixture evenly between the 12 muffin cases.
Cook for 15 - 20 minutes, or until fully cooked through the centre. Easy peasy!
Store in an airtight container in the fridge for up to a week, or freeze for up to a month! If you want to enjoy them warm and slightly more moist/spongy, simply heat them back up for 30 seconds in the microwave.
If you made this recipe, then please please share it with me on social media or with your family & friends, it means the world to me and lets me know that you guys are actually enjoying my content. Thank you from the bottom of my heart x
