When we're healthy, we're happy.
When we're healthy, we're happy.
Oat and Berry Muffins
Prep Notes
Muffin pan
Cupcake liners
Cooling rack
Cooking Time
25 - 30 minutes
Yields
15 muffins
Ingredients
2 cups old fashioned rolled oats
1/2 cup hazelnut flour
1/4 cup almond flour
1/4 cup coconut flour
2 heaping teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon salt
1/4 cup unsalted butter, melted and cooled
1/2 cup maple syrup
2 large eggs
1 teaspoon vanilla
1 cup whole milk or nut milk
3/4 cup fresh raspberries
1/2 cup fresh blueberries
Directions
1. Preheat oven to 350 degrees F. Line muffin pan with cupcake liners. Set aside.
2. In a large bowl, combine the oats, hazelnut flour, almond flour, coconut flour, cinnamon, baking powder and salt. Mix together breaking up the nut flours so that everything is well combined. Set aside.
3. In a medium bowl, combine the melted butter, maple syrup, eggs, vanilla, and milk. Whisk together until well blended.
4. Pour contents of medium bowl into the flour mixture in the large bowl. Mix with a wooden spoon just until combined. Stir in the berries.
5. Fill lined muffin cups each almost to the top of the liner. Bake for 25 - 30 minutes. Cool in pan for 5 -10 minutes then transfer muffins to wire rack to cool completely.
Notes
Gluten-free
You can replace the butter with coconut oil for a dairy-free recipe.