Raspberry Oat Muffins

These easy, healthy Raspberry Oat Muffins are made with nutrients and protein galore. Including oat flour, rolled oats, maple syrup, and a streusel topping, they're a healthy treat sure to satisfy sweet cravings!

Course Breakfast, gluten-free, muffins

Cuisine American

Keyword Raspberry Oat Muffins

Prep Time 10

Cook Time 26

Total Time 36

Servings muffins

Calories 226kcal

Author Erin Antoniak

Ingredients

2 cups oat flour
½ cup rolled oats
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
2 eggs
½ cup maple syrup
⅓ cup melted coconut oil
⅔ cup almond milk
1 teaspoon vanilla
½ teaspoon almond extract
2 cups frozen raspberries

Streusel Topping:

¾ cups oat flour
½ cup rolled oats
½ cup coconut sugar sub brown
½ cup chopped walnuts
¼ cup melted coconut oil
pinch salt

Instructions

Preheat oven to 350F and spray muffin tin with non-stick spray.
In a medium bowl, mix together flour, oats, baking powder, baking soda, cinnamon, and salt.
In a large bowl, mix together eggs, maple syrup, coconut oil, almond milk, vanilla, and almond extract.
Add dry ingredients slowly to wet, and whisk together. Eventually move to spatula and fold in the rest of dry ingredients until well combined. Let the batter rest for 10 minutes to allow the oat flour to absorb some of the liquid, then re-stir.
Make the crumble topping while the batter rests. Mix together all of the ingredients in a medium sized bowl.
Fold in the raspberries, do not over mix.
Scoop into muffin tins, almost all the way full. Top with crumble, evenly divided amongst the muffins.
Bake for 24-26 minutes or until toothpick inserted comes out clean. Let cool completely before eating or muffins will be too crumbly!

Nutrition