Almond Croissant Breakfast Muffins

• total time: 16 minutes

Ingredients

Ad a high-protein, high-fibre breakfast muffin with a gorgeous little hidden centre of oozy almond butter. So perfect for prepping, taking on the go or even enjoying as a sweat treat. These muffins are packed with M&S Eat Well ingredients, high-quality protein, heart-healthy fats, natural sweetness, and plenty of fibre—making them a perfectly balanced treat. Plus, with M&S Eat Well, it’s easy to find nutritious options in store. Simply look for the Eat Well flower on pack to enjoy better choices every day

291 kcal & 12g protein per muffin

Dry Ingredients

110g ground almonds

60g oat flour (blend oats into a fine flour)

1 tbsp ground flaxseeds

1 tsp baking powder

½ tsp cinnamon

¼ tsp salt

Wet Ingredients

200g cottage cheese (blended until smooth)

2 heaped tbsp honey

1 large egg

1 tsp almond extract

1 tbsp olive oil

Almond butter

Flaked almonds

Directions

Preheat the oven to 180C (160C fan) and line a muffin tray with 6 cases or use non stick.

In a bowl, mix the almond flour, oat flour, flaxseeds, baking powder, cinnamon, and salt.

In a blender, blend the cottage cheese, honey, egg, almond extract, and olive oil.

Gradually fold the wet ingredients into the dry mixture until fully combined.

Spoon a little batter into each muffin case, add a little dollop of almond butter to the center, then cover with more batter.

Sprinkle flaked almonds on top of each muffin.

Bake for 15-18 minutes, until golden and risen. Allow to cool slightly before serving. Enjoy warm or store in an airtight container for up to 7 days.

Nutrition

• Calories: 291
• Protein: 12