Strawberry and Almond Muffins

Strawberry and almond muffins


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 using nush almond milk yog

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

Strawberry and almond muffins


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.




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