Raspberry Oat Muffins
Healthy, light and fluffy raspberry oat muffins. Made by baking gluten-free oats and chia, sweetened with maple syrup. These muffins make the perfect breakfast to go or snack.
Servings 12 muffins
- 2 1/2 cup gluten-free large flake oats
- 1 tbsp chia seeds
- 1 1/2 cup oat milk, or almond milk
- 1/3 cup pure maple syrup
- 2 tbsp coconut oil, melted
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup frozen raspberries
- icing sugar (optional to sprinkle)
Combine oats and chia in a large bowl. Add milk, maple syrup, melted coconut oil, vanilla extract, cinnamon, baking powder and salt. Mix to combine. Cover bowl and place in the fridge to soak overnight. (Or for at least 2 hours)
Preheat oven to 375F/190C. Add muffin cups to tray and scoop the oat mixture into cups. Top each muffin with 3-5 frozen raspberries.
Place muffins in the oven to bake until golden and fluffy, approx. 25 to 30 minutes. Transfer to a cooling rack. Optional to sprinkle with icing sugar.
If muffin mixture looks too dry after soaking overnight in fridge, you can add 1-2 tbsp more milk in the morning. Mix to combine and then scoop mixture into muffin cups to bake.
Muffins will keep in fridge for up to 5 days.
Also try topping these muffins with blueberries. See full recipe here.
Calories: 123kcal | Carbohydrates: 19g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Sodium: 82mg | Potassium: 42mg | Fiber: 3g | Sugar: 7g