I recently got sent a small gift to celebrate the launch of Nush plant based yoghurts here in Finland. Nush are a UK based company that have the most amazing dairy and soya free yoghurts and cheese spreads. The gift included a recipe card for a strawberry and almond Victoria sponge cake, which I immediately knew I wanted to try. I decided to give the recipe a little tweak and made it into these delicious muffins. The recipe is gluten, dairy and refined sugar free, not to mention incredibly easy. The only thing I would say, these are not the lightest of muffins. They use oat and almond flour, which creates a more dense but moist muffin. However I highly recommend giving them a try.
Strawberry and Almond muffins (makes around 8 muffins, depending on the size of your tin)
150 g gluten free oats
100 g almond flour
1 tsp bicarbonate of soda
100 g coconut sugar
1 dl/ 100 ml plant based milk
around 0.6 dl/ 60 ml aquafaba
a few drops of almond extract
1 tub of Nush strawberry flavour almond yog
fresh strawberries and mint leaves to serve
Preheat the oven to 180 degrees c. and line a muffin tray with individual muffin cases
Place the oats in a blender or food processor and pulse into a flour.
In a bowl mix the oat and almond flour with the bicarbonate of soda.
In a separate bowl lightly whisk together the sugar, aquafaba, oat milk and almond extract.
Pour the liquid ingredients into the dry ingredients and stir until fully combined, adding a little extra aqufaba if the mixture is too stiff.
Spoon into the prepared muffin cases and bake for 20 – 30 minutes, or until an inserted tooth pick comes out clean. Allow to cool.
Top with the Nush strawberry almond yog, a few slices of fresh strawberries and a mint leaf.