Maple Almond Oat Mini Muffins

Fun fact: I don’t like milk. Nope, not at all. I like pretty much all other dairy products (cheese! ice cream! yogurt!), but milk literally leaves a bad taste in my mouth. When a whole bunch of non-dairy milks started becoming prominent in grocery stores, I figured I could give those a try and see if there is a difference. For me, there totally is. Almond milk is a much more pleasant experience for me, so that’s what I buy to drink and bake with.

I typically buy Blue Diamond’s Almond Breeze in unsweetened vanilla and love it, so when they offered the chance to try their new Almondmilk Cashewmilk blend, I jumped at the chance.

I got the unsweetened vanilla variety and seriously adore it. It’s so creamy and nutty. Perfect to top a snack-y bowl of cereal or wash down a dessert. And goodness knows I have a bunch of those hanging around the house; I added cookies, toffee, seven-layer bars, and more cookies yesterday!

But aside from that, I figured I could use it as a main ingredient in a slightly healthier baked good that I showed you yesterday.

Because while I pretty much always want some sweet carb-y goodness, I know that the best way to start most days probably isn’t with cookies for breakfast. 

The solution? These muffins. Granted, they can be enjoyed any time of the day, but why not eat them for breakfast? They have delicious nutty flavor from the whole grain flours and almond extract, a little extra texture from the quick oats, and an addictive sweetness from the glaze. I could pour that glaze on pretty much anything.

Maple and almond is one of my favorite flavor combinations and I associate the winter months with maple-flavored treats. We might be having unusually warm weather, but it’s still winter, so I’ve been craving maple extra lately. Craving satisfied!

So, quick recap. These are:

• Healthier muffins
• Packed with comforting maple and nutty almond flavor
• Completely snack-able and perfect for breakfast
• Drizzled in the sweetest glaze

Basically, you want these in your life.

Maple Almond Oat Mini Muffins

2015-12-15 18:33:42

Yields 32

These adorable mini muffins are a snap to make. With a little extra sweetness from the maple glaze and whole grain flours, they make a deliciously wholesome addition to any part of your day!

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Prep Time

10 min

Cook Time

12 min

Prep Time

10 min

Cook Time

12 min

Ingredients

1. Muffins
2. 1 c. all-purpose or white whole wheat flour
3. 1/4 c. oat flour
4. 1/4 c. quick oats
5. 1/2 T. baking powder
6. 1/2 t. salt
7. 1/4 t. nutmeg
8. 1/4 t. ground cloves
9. 1 t. cinnamon
10. 3 T. unsalted butter, melted
11. 3/4 c. Blue Diamond Unsweetened Vanilla Almondmilk Cashewmilk, room temperature
12. 1 large egg, room temperature
13. 1/2 c. pure maple syrup
14. 1/2 t. vanilla extract
15. 1/4 t. almond extract
16. Glaze
17. 1/2 c. powdered sugar
18. 1/4 t. vanilla extract
19. 1/4 t. maple extract*
20. 2 T. Blue Diamond Unsweetened Vanilla Almondmilk Cashewmilk

For the muffins

1. Preheat oven to 350°.
2. Generously spray a mini muffin tin with nonstick spray. You will end up with more than one tray's worth of batter, so you can either prepare a second tray or wait until the first one is done to bake the rest!
3. In a large bowl, whisk together the flours, oats, baking powder, salt, nutmeg, cloves, and cinnamon.
4. In a small bowl, whisk together the melted butter, milk, egg, vanilla and almond extracts, and maple syrup.
5. Pour the wet ingredients over the dry and stir until combined.
6. Spoon about a tablespoon of batter into each mini muffin cup.
7. Bake the mini muffins for 10-13 minutes. A toothpick inserted in the middle should come out with a few crumbs, but no raw batter and the edges will pull away from the sides.
8. Allow muffins to cool in the tray for a couple minutes before removing to a wire rack.

For the glaze

1. Combine powdered sugar and extracts in a small bowl as much as possible.
2. Add the milk and stir until the sugar dissolves entirely. The glaze is not very thick. If you want it thicker, feel free to add a few extra tablespoons of powdered sugar.
3. When the muffins are cool, dunk or drizzle them in the glaze. Enjoy!

Notes

1. *Optional, but provides the excellent maple flavor I mentioned earlier. Almond or vanilla extract would also work!
2. Muffins can be stored at room temperature for about 5 days. I also happen to like them cold, so if you're so inclined, they last in the refrigerator for a week.

By Ellen @ My Uncommon Everyday

Ellen Slater https://www.ellencslater.com/

Do you like dairy products in general?

Mini foods or “regular” size? I like mini foods because they’re cute. I more than make up for their size with the number I eat ?

What flavors do you associate with winter?

Disclosure: This post is sponsored by Almond Breeze Almondmilk. Enter for a chance to win the Ultimate Kitchen Prize Pack, get great savings and ideas for delicious Blendabilities at AlmondBreezeBlendabilities.com. As always, all opinions are my own! I love these products, truly think they’re delicious, and wouldn’t have accepted the offer to write a post on them if I didn’t.