Lemon Raspberry Oat Muffins
Lemon & raspberry come together in miniature oatmeal muffins for a healthy and portable breakfast!
Ingredients
- 1 ct. lemon
- 1 cup almond milk
- ¼ cup maple syrup
- 1 tbsp coconut oil melted
- 1 ct. egg
- 2 cups 1-minute oats
- ½ tsp baking powder
- ½ tsp cinnamon
- 1 pinch salt
- 6 oz. raspberries
Instructions
- Preheat oven to 350°F.
- Add the juice from the lemon, almond milk, maple syrup, coconut oil, and the egg toa large bowl. Whisk thoroughly until all ingredients are combined.
- Pour in the oats, baking powder, cinnamon, and salt. Stir until throroughlycombined.
- Stir in raspberries. Zest the lemon peel with a zester or grater; this adds more lemon flavor to your batter.
- Prepare a cupcake pan with liners or non-stick cooking spray. Pour in the batter evenly into 6 cupcake pans.
- Bake for 15 minutes. A knife in the center of the muffins should come out clean.
- Leftovers can be kept in the fridge or freezer and reheat well in the microwave. Enjoy!