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Almond croissant muffins
Serves 6
Easy
Prep:
Cook:
plus cooling
Almond croissant muffins inspired by a French bakery favourite with a nourishing twist, Linwoods Sprouted Flax.
Skip to ingredients
- 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
For the topping and filling
- 50g ground almonds
- 1 tbsp Linwoods Sprouted Flax
- 30g maple syrup
- ½ tsp almond extract
- 30ml plant milk
- flaked almonds
- icing sugarfor dusting
Nutrition: per muffin
- kcal360
- fat16g
- saturates1.4g
- carbs44g
- sugars21g
- fibre4g
- protein10g
- salt0.23g
Method
step 1
Preheat the oven to 180°C fan and line a muffin tin with 6 cases. In a small bowl, mix the flaxseed with water and leave to thicken for 5 minutes.
step 2
In a large bowl, whisk together the thickened flax mix, maple syrup, almond butter, almond extract, soy yogurt, and plant milk. Add the self-raising flour and salt, and gently fold until just combined – avoid overmixing.
step 3
In a separate bowl, mix together all the almond filling ingredients until a thick paste forms. Spoon half of the muffin batter into the cases, add a dollop of almond filling to each, then top with the remaining batter. Sprinkle with flaked almonds and bake for 20 minutes, or until golden and a skewer comes out clean.
step 4
Allow to cool slightly, then dust with icing sugar before serving.
