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Raspberry Oat Muffins Recipe

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3.9 from 3 reviews

These Raspberry Oat Muffins are a wholesome and delicious treat perfect for breakfast or a snack. Made with oat flour, rolled oats, and sweetened naturally with maple syrup and coconut sugar, these muffins feature juicy frozen raspberries folded into a tender batter. Topped with a crunchy walnut and oat crumble, they offer a delightful texture contrast. This recipe is gluten-free and dairy-free, using almond milk and coconut oil, making it suitable for those seeking healthier baked goods without compromising on flavor.

  • Total Time: 36 minutes
  • Yield: 18 servings

Ingredients

Muffin Batter

  • 2 cups oat flour
  • 1/2 cup rolled oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 2 eggs
  • 1/2 cup maple syrup
  • 1/3 cup melted coconut oil
  • 2/3 cup almond milk
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2 cups frozen raspberries

Crumble Topping

  • 3/4 cup oat flour
  • 1/2 cup rolled oats
  • 1/2 cup coconut sugar (can substitute with brown sugar)
  • 1/2 cup chopped walnuts
  • 1/4 cup melted coconut oil
  • Pinch of salt

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and spray a muffin tin with non-stick spray to prevent sticking. This ensures the muffins will bake evenly without sticking.
  2. Mix Dry Ingredients: In a medium bowl, combine the oat flour, rolled oats, baking powder, baking soda, cinnamon, and salt. Whisk these together to distribute the leavening agents and spices evenly.
  3. Mix Wet Ingredients: In a separate large bowl, whisk together the eggs, maple syrup, melted coconut oil, almond milk, vanilla extract, and almond extract until smooth and well incorporated.
  4. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, whisking as you go. Then switch to a spatula and fold in the remaining dry mixture until combined. Let the batter rest for 10 minutes, allowing the oat flour to absorb the liquid. After resting, gently stir the batter again to incorporate any settled ingredients.
  5. Prepare Crumble Topping: While the batter rests, mix together the oat flour, rolled oats, coconut sugar, chopped walnuts, melted coconut oil, and a pinch of salt in a medium bowl. This mixture will create a crunchy topping for the muffins.
  6. Fold in Raspberries: Gently fold the frozen raspberries into the batter, being careful not to overmix to avoid breaking the berries and turning the batter pink.
  7. Scoop Batter and Add Topping: Spoon the batter into the prepared muffin tin, filling each cup almost to the top. Evenly divide the crumble topping over each muffin for a deliciously crunchy finish.
  8. Bake: Bake the muffins in the preheated oven for 24-26 minutes, or until a toothpick inserted into the center comes out clean. This ensures they are fully cooked but still moist.
  9. Cool: Allow the muffins to cool completely in the pan before removing or eating. Cooling helps the muffins set and prevents them from crumbling.

Notes

  • Use frozen raspberries to prevent excess moisture and maintain muffin structure.
  • If you prefer a sweeter muffin, increase the maple syrup by up to 2 tablespoons.
  • Make sure to let the batter rest before folding in the raspberries for the best texture.
  • For a nut-free version, omit the walnuts from the crumble topping or substitute with seeds like sunflower or pumpkin.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to one month.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 26 minutes
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://recipesvibe.com/raspberry-oat-muffins-recipe/