Lemon Raspberry Oat Muffins
Fresh fruit and wholesome oats come together in these mini Lemon Raspberry Oat Muffins for a healthy and simple breakfast on the run!
Servings: 21 muffins
Calories: 101kcal
Equipment
- Large Mixing Bowl
- Wooden Spoon
- Citrus Squeezer
- Microplane
- Chef's Knife
- Muffin Tin
- Cupcake Liners
Ingredients
- 1 count lemon
- 2 cups almond milk
- ½ cup maple syrup
- 2 teaspoons vanilla extract
- 2 tablespoons coconut oil melted
- 2 count eggs
- 4 cups quick oats
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 10-12 ounces raspberries chopped
Instructions
- To a large mixing bowl, add the juice and zest of a lemon, almond milk, maple syrup, vanilla extract, melted coconut oil, and eggs.Whisk thoroughly until all ingredients are combined.
- Pour in the oats, baking powder, cinnamon, and salt. Stir well.
- Let the batter sit for 15-20 minutes to thicken.
- Preheat your oven to 350°F.
- Gently stir in the chopped raspberries and distribute them throughout the batter.
- Prepare muffin pan with paper liners. Pour the batter evenly into the lined cups, filling them up to the top.
- Bake for 25-30 minutes. A knife in the center of the muffins should come out clean.
- Let cool for about 5 minutes and enjoy!
Notes
Tips & Tricks:
Let your ingredients come to room temperature before mixing together. This will help avoid your melted coconut oil seizing up in the bowl.
Freezing Instructions:
You can wrap in plastic wrap and add to a freezer bag, or place them side by side in a freezer-safe container and freeze for up to 3 months.
To defrost, let them thaw in the refrigerator until soft. They can be eaten cold, room temperature, or reheated in the toaster oven/microwave until warm.
Nutrition
Calories: 101kcal | Carbohydrates: 18g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 0.4mg | Sodium: 184mg | Potassium: 94mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5IU | Vitamin C: 4mg | Calcium: 71mg | Iron: 1mg