Raspberry Oat Muffins Recipe
These raspberry oat muffins are soft, moist, and naturally sweetened with maple syrup. Made with oat flour, almond flour, juicy raspberries, and wholesome ingredients, they're a healthy and delicious option for breakfast, snacks, or a light dessert.
Ingredients
- 150 grams almond flour
- 50 grams gluten-free oat flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs
- 50 ml maple syrup
- 50 ml melted coconut oil
- 90 ml unsweetened almond milk
- 5 ml vanilla extract
- 100 grams raspberries
- 1 to 2 tablespoons rolled oats for topping (optional)
Instructions
- Preheat the oven to 180°C (350°F) and line a muffin pan for 6 large muffins.
- In a large bowl, whisk together the almond flour, oat flour, baking powder, baking soda, and salt.
- In another bowl, mix the eggs, maple syrup, melted coconut oil, almond milk, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until combined.
- Fold in the raspberries carefully so they stay mostly intact.
- Divide the batter evenly between the muffin cups.
- Sprinkle rolled oats over the tops.
- Bake for 22 to 25 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out mostly clean.
- Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack.