Raspberry and Almond Muffins: A Perfect Breakfast Treat

 

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A post shared by Haggai Leffler - The Vegan Athlete (@haggai_leffler) on Jun 27, 2019 at 2:10am PDT

I'm one of those people who just loves almonds.

Correction: I'm obsessed with almonds.

I love them raw, or roasted with a bit of salt.

In the spring, I love the fresh green ones still in their shell.

I love marzipan, almond milk, and I love Rosetta (especially with a splash of Arak to warm the heart and throat).

Anyway, you get the point.

Almonds and I are a love story ♥

That's why these Raspberry and Almond muffins are a personal favorite of mine.

They are so simple to make, and I love eating one, two, or even three for a Saturday morning breakfast or just on a regular weekday.

The flavor is slightly tart with a delicate sweetness and a bold almond aroma.

To me, it's a wonderful solution for a quick breakfast when you're on the go, or when you just want something tasty and sweet next to your morning coffee.

A Bit About the Recipe

For this recipe, I used a major dairy brand's Coconut-Almond drink (who also participated in the creation of this post), which has a subtle, pleasant flavor and a great consistency for muffins or loaf cakes.

To bind the batter and add moisture and natural sweetness, I used one very ripe banana (the kind with black spots on the skin). You can substitute this with 3 tablespoons of applesauce.

To achieve that rich almond flavor, I used a high-quality almond extract. I strongly recommend not skipping this or substituting it, as it provides a wonderful depth of flavor.

The flour used is white spelt flour. If you prefer to use only whole-grain flour, add between a quarter to a half cup extra of the coconut-almond milk.

You can also split the flour amount into 1.5 cups white flour and 0.5 cup whole-grain flour (just add a bit more liquid if the batter seems too dense).

To give it a nice tartness and a touch of sweetness, I used frozen raspberries. You can swap these for any fruit you like—pineapple, mango, or even peaches would work beautifully here (not to mention apricots!).

I used coconut oil, which adds a hint of coconut flavor and extra moisture. You can use any other vegetable oil you prefer, such as canola.

Don't be afraid of the 2 tablespoons of raspberry jam added at the end; the calories and sugar are distributed across 20 muffins, but they provide that necessary touch of sweetness for these vegan muffins since we didn't add any sugar to the batter.

For those watching their sugar intake, you can use sugar-free jam or skip it entirely.

Nutritional Values by Clinical Dietitian and Fitness Coach Noam Bechar:

One muffin (out of 20, total batch weight 370g) contains:

120 kcal

4g Protein

15g Carbohydrates

4g Fat

Want another muffin recipe? How about Cinnamon and Chocolate Muffins?

Print

Raspberry and Almond Muffins

Fully vegan, low-calorie raspberry and almond muffins

Keyword Raspberries, Almonds, Coconut, Spelt, Muffins

Prep Time 10 minutes

Cook Time 18 minutes

Servings 20 muffins

Calories 130 kcal

Ingredients

Dry Ingredients

• 2 cups white spelt flour 300g
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt

Wet Ingredients

• 1 ripe banana
• 1 cup a major dairy brand Coconut-Almond drink 100ml
• 1/3 cup coconut oil 72ml
• 1 tbsp lemon juice
• 1 tsp almond extract

Add-ins

• 1/2 cup Sunfrost frozen raspberries 80g
• 1 tbsp crushed almonds or almond flour 50g
• 2 tbsp slivered almonds 42g
• 2 tbsp raspberry jam 60g

Instructions

1. Preheat oven to 180°C (350°F).

2. In a deep bowl, mash the banana with a fork until smooth.

   

3. Add the coconut-almond drink, coconut oil, lemon juice, and almond extract to the bowl with the banana and mix well.

   

4. In a separate bowl, mix all the dry ingredients together.

5. Pour the wet ingredients into the bowl of dry ingredients and mix well.

6. Add half of the raspberries (reserve the other half for topping) and the slivered almonds; fold until just combined.

7. Line a muffin tin with liners and fill each liner with batter almost to the top (leave a little room to rise).

8. Place 2 tablespoons of jam in a small bowl and dilute it with 1/4 cup of water.

9. Drizzle a bit of the diluted jam over the top of each muffin.

   

10. Decorate with the remaining raspberries and sprinkle a bit of crushed almonds on top.

11. Bake for about 20 minutes.