Quick and easy Raspberry Oat Muffins make a healthy grab-and-go breakfast or snack. Made with wholesome ingredients including buttermilk, whole wheat flour, ground flaxseed, rolled oats and raspberries.
Cook Time25minutes
AuthorRita Jakobschuk
Ingredients
1cuprolled oats
1cupbuttermilk
1egg
½cupbuttermelted and cooled slightly
1teaspoonvanilla
1 ½cupswhole wheat flour
½cupground flaxseed
¾cuplightly packed brown sugar
1teaspoonbaking powder
½teaspoonbaking soda
¼teaspoonsalt
¼teaspooncinnamon
1heaping cup fresh raspberries
Instructions
Preheat oven to 350 degrees F. Grease 12 standard muffin cups with butter or non-stick cooking spray or line with paper liners.
In a medium bowl, combine rolled oats, buttermilk, egg, melted butter and vanilla. Mix well and let stand for 5 - 10 minutes.
In a large mixing bowl, combine whole wheat flour, ground flaxseed, brown sugar, baking powder, baking soda, salt and cinnamon.
Add the rolled oats mixture to the dry ingredients in the large bowl. Stir just enough to moisten and incorporate all the ingredients. Batter will be very thick. Gently fold in the raspberries.
Fill prepared muffin cups ¾ full. Bake for 20 to 25 minutes or until golden. Let cool for 5 minutes then un-mold the muffins and cool completely on a rack.