Did you know that different honeys have different flavors depending on what kind of flowers the honeybees were visiting? My absolute favorite is buckwheat honey, which has a slightly stronger and more robust flavor that really shines through in baked goods. It also pairs perfectly with the subtly sweet taste of almonds in these flourless muffins.
Ingredients
- 1¾ cups (141 g) rolled oats (quick or old-fashioned), divided
- 2 tbsp (14 g) ground flaxseed
- 1½ tsp (6 g) baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- ½ cup (118 ml) unsweetened almond milk
- ½ cup (128 g) almond butter
- ½ cup (170 g) honey
- ½ tsp almond extract
- ¼ cup (28 g) almond flour
- ¼ cup (25 g) sliced blanched almonds, for topping
How to Make It
- Preheat your oven to 350°F (177°C) and prepare a muffin pan by lining the cavities with parchment paper liners. Set aside.
- Add ¾ cup (60 g) oats, ground flaxseed, baking powder, baking soda and salt to a highspeed blender, and process on high for about 10 seconds until the oats have broken down into the consistency of a fine flour.
- Add all of the remaining ingredients except for the reserved oats, almond flour and sliced almonds, and process on high for about 30 seconds or until the batter becomes smooth and creamy. Periodically stop and scrape down the sides of your blender, if necessary. The batter will be somewhat thin and runny. This is normal the remaining oats will soak up a lot of the liquid and thicken the batter.
- Transfer the batter to a medium-sized mixing bowl and fold in the remaining oats and almond flour by hand, mixing well to ensure that everything becomes fully incorporated. Let the batter sit for about 10 minutes to give the oats a chance to soften and soak up some of the liquid.
- Spoon the batter into the prepared muffin cups, filling each one about ¾ of the way full. Sprinkle the tops with sliced almonds.
- Bake for 15–18 minutes, until the tops of your muffins begin to turn golden brown and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. As soon as they’ve cooled, transfer them to an airtight container and store them at room temperature for up to 5 days, or freeze for up to 3 months.
