Nutrition Facts
12 servings
12
Recipe for Almond & Apricot Muffins
Ideal recipe for a healthy and tasty breakfast or snack.
Ingredients
100 Almonds
200 Dried apricots
130 ground oats
80 ground almonds
100 buckwheat flour
1 baking powder
1 Baking soda
190 buttermilk
2 eggs
50 cane sugar
70 Coconut oil
1 dash Lemon juice
1 vanilla pulp
Directions
1
In a bowl, combine the oat flakes, almond flour, and buckwheat flour. Add the baking powder and baking soda.
2
Roughly chop the apricots and the almonds, then add them.
3
In a second bowl, beat the butter with the eggs, brown sugar, and coconut oil. Incorporate the lemon juice and vanilla pulp, then add everything to the bowl of flour. Mix until a homogeneous dough is obtained.
4
To finish, pour the batter into the muffin tin and bake in the oven for 35-40 minutes until golden brown.
Ingredients
Ingredients
100 Almonds
200 Dried apricots
130 ground oats
80 ground almonds
100 buckwheat flour
1 baking powder
1 Baking soda
190 buttermilk
2 eggs
50 cane sugar
70 Coconut oil
1 dash Lemon juice
1 vanilla pulp
Directions
Directions
1
In a bowl, combine the oat flakes, almond flour, and buckwheat flour. Add the baking powder and baking soda.
2
Roughly chop the apricots and the almonds, then add them.
3
In a second bowl, beat the butter with the eggs, brown sugar, and coconut oil. Incorporate the lemon juice and vanilla pulp, then add everything to the bowl of flour. Mix until a homogeneous dough is obtained.
4
To finish, pour the batter into the muffin tin and bake in the oven for 35-40 minutes until golden brown.
Notes
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