Happy 1 year Blogiversary to Oat So Delicious!
Ok, it’s not quite my blogiversary today – this was actually at the beginning of March, but being the busy bee that I am I completely forgot to celebrate!
How has a year passed already?! I actually can’t believe it’s been 12 whole months since I shared my very first post ‘porridge 3 ways’ – if you need a reminder of how I started, have a quick look at the imagery in this post and hopefully you can appreciate how much my photography/food styling has developed!
Here’s to another year of yummy, gluten free breakfast & baking recipes – which brings me onto these delicious cinnamon almond butter muffins that I been so excited to share with you all! I made them a couple of weeks ago after making my DIY nut butter and they taste SO GOOD. There’s something amazing about cinnamon and almond butter together – I find it so caramel-y and indulgent, when they’re in fact both delicious good for you ingredients. If you fancy making your own nut butter, check out my recipe here to create your own custom DIY recipe!
Cinnamon is that one spice that I’ll use in EVERYTHING. I’ll add it into my morning porridge, smoothies or sprinkled over toast. Even if cinnamon isn’t the main focus, I find it adds a lovely warmth and depth of flavour to my recipes. Here’s a fun little cinnamon fact – did you know that it protects dental health and can help freshen your breath? You heard it here first…cinnamon toothpaste will be the next big thing!
These muffins were another of my experimental recipes gone wrong – but luckily I managed to resolve the disaster quite well and hopefully still managed to create a yummy final outcome! I originally planned to have a beautiful cashew frosting (similar to this recipe by Charley’s Health) that I would pipe in a delicate swirl on top of these muffins. I had planned out the recipe, soaked the cashews the night before, blended the ingredients as usual…and it didn’t work. The mixture was thick and grainy and as much as I tried, it wouldn’t turn into the silky smooth frosting that I wanted.
Having bought a couple of piping bags a few weeks ago (from a pound shop, my first mistake), I thought I’d try to create a professional finish for this recipe and delicately pipe on the frosting. Unfortunately, my mixture was so thick that it ripped the seam of the piping bag before it even reached the snipped opening at the bottom, and therefore caused the mixture to go everywhere. Major fail!
I had a 10 minute head in hands moment + a why does this always happen to me moan, then I pulled myself together and created a plan B.
What did I work out from this mess?
That I should stick to what I know best; which is simple, easy to make recipes that taste amazing but aren’t time consuming or too difficult to create. I’ve never been a baker (even before I was diagnosed with Coeliac Disease) and I’ve never perfected my skills in the baking department! I do however, love experimenting with flavours and textures, and ultimately creating healthy and delicious food! So the final finishing touch for this recipe is a spoonful of yoghurt and a drizzle of almond butter – around 10 hours faster to make than the cashew frosting and it tastes just as good.
This food blogging thing is all a bit of a learning curve at the end of the day!
If you love cinnamon baked good then these muffins are perfect for you!
They’re light and fluffy
full of cinnamon spice
the perfect afternoon snack
great for nut butter lovers
topped with yoghurt and more almond butter
and easy to make!
180g ground almonds
60g GF oat flour
1 tsp baking powder
2 tsp cinnamon
85g almond butter
100g coconut oil, melted
1 tsp vanilla extract
60ml honey/maple syrup
1/2 ripe banana
60ml milk, dairy free if needed
125g greek yoghurt, dairy free if needed
65g almond butter to drizzle
- Preheat your oven to 350F/180c/160 fan and line a muffin tray with 12 paper cases.
- Add the wet ingredients to your blender (eggs through to milk) and blend until smooth.
- In a mixing bowl, add the dry ingredients (almond flour to cinnamon) and mix until there are no lumps.
- Pour the wet mixture into the dry and mix thoroughly.
- Pour 1 tbsp of mixture at a time into the muffin cases, making sure they’re level.
- Next, bake in the oven for 15-20mins or until a knife comes out clean.
- Leave to fully cool, then top with a spoonful of greek yoghurt and a drizzle of almond butter – enjoy!