06/01/2026
MAKES 6 LARGE MUFFINS - THREE P'S
POWERFUL PROTEIN PUNCH OF 10.5G PER MUFFIN!!
- RECIPE COURTESY OF
MUFFIN MIX
2 tbsp Linwoods sprouted 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
1 tsp cinnamon
FILLING
50g Ground almonds
1 tbsp Linwoods sprouted flaxseed
30g maple syrup
½ tsp almond extract
30ml milk
Flaked almonds for sprinkling and dusting of icing sugar
Pre heat oven to 180C (fan) and line muffin tray with 6 cases.
In a small bowl mix flaxseed and with water and leave sit for 5 minutes to thicken .
In a separate large bowl, whisk maple syrup, almond buttter, almond extract, yoghurt, milk together until blended then add flax mix.
Next sprinkle self raising flour, spice , salt into the wet mix and stir .
In a small bowl prepare your almond filling by adding ground almonds, maple syrup , plant milk, flaxseed, and mix .
Using an ice cream scoop dollop half of the batter into each muffin case , topped with almond filling and finish off with remaining batter .
sprinkle with some flaked almonds for extra crunch and bake for 20 minutes in a pre heated oven .
once cool sprinkle with a dusting of icing sugar and enjoy.
Punch of protein in these muffins, makes a great breakfast on the go or a hangry teenager back from school !
INTERESTING FACT
Sprouted flaxseed
Improves digestion, enhances nutrient absorbtion & easier on the gut and unlocks more vitamns that traditional flaxseed .
