Oat & Almond Muffins

Oat & Almond Muffins


gluten-free, dairy-free, and refined sugar-free

From Scratch Cookbook, ACN

These muffins are a great recipe to have in your rotation.  They are a good source of complex carbohydrates, protein, healthy fats, and fibre.  They will help to ensure you stay energized throughout the day by maintaining your blood sugar levels. 

This recipe was published in the From Scratch Cookbook in 2017.  From Scratch is a cookbook created by the staff at The Academy Of Culinary Nutrition.  Each year the school puts together a cookbook composed of recipes and photographs taken by alumni.  100% of the proceeds are donated to their charity of choice.

In the 2017 edition all proceeds were donated to Community Food Centres Canada.  CFFC is an amazing organization that make learning about, preparing, and eating whole foods accessible to low-income communities.

You Will Need

  • a food processor or blender

  • 2 mixing bowls

  • a whisk

  • measuring cups & spoons

  • a muffin tin

  • muffin liners

Wet Ingredients

  • 2 medium/large extra ripe banana

  • ½ cup liquid sweetener (I usually use ¼ cup organic maple syrup)

  • ¼ cup coconut oil (soft enough to mix through wet ingredients, doesn’t have to be liquid)

  • 3 organic free range eggs whisked

  • 1 tsp apple cider vinegar


Dry Ingredients

  • 2 cups organic gluten-free oat flour, or 2 heaping cups oats ground into flour

  • 1 cup organic almond flour, or ¾ cup almonds ground into 1 cup almond flour

  • ½ cup dark chocolate chips (70% +) or cacao, unrefined sweetener

  • 1 tsp organic ground vanilla bean (can use vanilla extract)

  • 1 tsp baking soda

  • 1 tsp cinnamon + additional for sprinkling on top

Chocolate Chip Banana Muffin


  • Preheat your oven to 350 degrees

  • In a bowl combine all dry ingredients

  • In a food processor or high-speed blender combine all wet ingredients (except eggs), combine until silky smooth

  • Whisk eggs and stir through wet ingredients

  • Combine wet and dry ingredients

  • Scoop ¼ cup of muffin mix into each of the muffin tins with liners

  • Top with oats and cinnamon or shaved chocolate

  • Place in oven for 22 minutes or until firm

  • Let cool before storing

  • Store in airtight container in the fridge

  • Enjoy!


Disclaimer: the information provided in this post is for educational purposes only.   It has not been evaluated by the FDA or CFIA. It is not intended to diagnose, treat, cure, or prevent any disease.