Elevate your breakfast routine with these easy and delicious Raspberry Breakfast Muffins. Packed with the goodness of oats, almonds, and raspberries, these muffins are a delightful blend of nutrition and flavor to kickstart your day.
These Raspberry Breakfast Muffins are not only a delicious morning treat but also a nutritious start to your day. The burst of raspberries and the crunch of almonds create a satisfying and wholesome breakfast option.
Why You'll Love These Raspberry Breakfast Muffins:
- Morning Nutrition Boost: Oats, whole wheat flour, and almond flour provide a hearty dose of fiber and maple syrup makes them naturally sweetened making it the perfect nutrient full breakfast to fuel your morning.
- Effortless Morning Prep: A simple recipe that requires minimal effort, ensuring a delicious breakfast is ready in no time.
- Freeze-and-Go Convenience: Make a batch and freeze; these muffins maintain their freshness, ready to be enjoyed on busy mornings.
Rolled oats, Whole wheat flour, Almond flour, Baking powder, Baking soda, Salt, Eggs, Maple syrup, Olive oil, Vanilla extract, Creamy oat milk, Fresh or frozen raspberries, Chopped almonds
- Almond Flour: Adds a nutty flavor and protein boost, making these muffins a satisfying morning choice.
- Creamy Oat Milk: Provides a dairy-free alternative, enhancing the texture with a subtle oat flavor.
- Raspberries: Bursting with antioxidants, raspberries bring a sweet and tart balance to each breakfast bite.
- Chopped Almonds: Introduce a satisfying crunch and a dose of healthy fats, making these muffins a wholesome breakfast.
How to make Raspberry Breakfast Muffins Step-by-Step:
In a large bowl, combine rolled oats, whole wheat flour, almond flour, baking powder, baking soda, and salt. Mix well.
In another bowl, whisk together eggs, maple syrup, olive oil, and vanilla extract until well combined.
Pour the wet ingredients into the bowl of dry ingredients. Mix until just combined.
Gradually add creamy oat milk, stirring continuously until a smooth batter forms.
Gently fold in raspberries and chopped almonds into the batter.
Spoon the batter into muffin cups, filling each about two-thirds full (check out these biodegradable muffin cups!)
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin before transferring to a wire rack.
Raspberry Breakfast Muffins Tips and Tricks:
- For a gluten-free version, use gluten-free oat flour instead of whole wheat flour.
- Experiment with different berries or nuts to customize the muffins to your taste.
- Before baking, sprinkle the top of the muffin with a sprinkle of turbinado sugara for extra touch of sweetness and texture.
Frequently Asked Questions:
A: Absolutely, but using oat milk provides a unique flavor and ensures a dairy-free breakfast option.
A: Yes, you can use other nut flours or increase the amount of whole wheat flour if needed.
A: Store in an airtight container in the refrigerator for up to five days or freeze for longer shelf life.
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Raspberry Breakfast Muffin
- 1 cup rolled oats
- 1 cup whole wheat flour
- ½ cup almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- ¼ cup maple syrup
- ¼ cup olive oil
- 1 teaspoon vanilla extract
- 1 cup unsweetened creamy oat milk
- 1 cup fresh or frozen raspberries
- ½ cup chopped almonds
- Preheat your oven to 350°F (175°C). Grease a muffin tin or use paper liners.
- In a large bowl, mix rolled oats, whole wheat flour, almond flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk eggs, maple syrup, olive oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Gently mix until just combined.
- Gradually add creamy oat milk, stirring until a smooth batter forms.
- Gently fold in raspberries and chopped almonds.
- Spoon batter into muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Allow muffins to cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
- Try different berries or nuts for variety.
- For a delightful garnish, top each muffin with a sprinkle of turbinado sugar before baking for an extra touch of sweetness and a beautiful, crunchy finish.
- Freeze for a quick and convenient breakfast.
- Feel free to adjust sweetness by modifying the amount of maple syrup.