Makes 6
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For the muffins

For the almond filling

For the topping

  1. Preheat the oven to 180°C fan and line a muffin tin with 6 muffin cases. 
  2. In a small bowl, mix the Linwoods Sprouted Flax with the water and set aside for 5 minutes to thicken. 
  3. In a large mixing bowl, combine the thickened flax mixture, maple syrup, almond butter, almond extract, soy yogurt, and plant milk. Mix well. 
  4. Add the self-raising flour and salt, then gently fold together until just combined – be careful not to over mix. 
  5. In a separate bowl, make the almond filling by mixing together the ground almonds, Linwoods Sprouted Flax, maple syrup, almond extract, and plant milk until a thick paste forms. 
  6. Spoon half of the muffin batter into the cases. Add a spoonful of almond filling to the centre of each, then top with the remaining batter. 
  7. Sprinkle each muffin with flaked almonds, then bake for 20 minutes or until golden, risen, and a skewer inserted into the centre comes out clean. 
  8. Allow to cool slightly before dusting with a little icing sugar to serve. 
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