In these breakfast muffins, raspberries not only add the summery flavor and a sour touch, they also boost the nutrition. Raspberries are high in antioxidants (higher than blueberries, in fact!), high in vitamin C and packed with fiber. And for women with irregular cycle, raspberries might help to regulate it.
Raspberry Breakfast Muffins [Vegan]
- 1 ½ cup whole spelt flour (or whole wheat flour)
- ½ cup oat flour (make your own by simply grinding regular oats)
- 1 cup frozen raspberries (or fresh*)
- 1 cup plant milk
- 1/4 cup chopped almonds
- 1/4 cup olive oil (or melted coconut oil)
- 1/4 cup maple syrup (this creates semi-sweet muffins; you can go up to ½ cup for a sweeter version)
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 tsp Himalayan or sea salt
- In a big bowl, combine spelt flour, oat flour, baking powder, cinnamon, salt, and almonds. Create a small pit in the middle of the dry ingredients and pour in plant milk, oil, and maple syrup. Combine well.
- Add raspberries and stir into the dough. Taste test and adjust the sweetness if necessary. I personally like semi-sweet muffins, but if you prefer sweeter ones, add more maple syrup.
- Preheat the oven to 360ºF. If you’re using a muffin tray, grease it with olive or coconut oil. Silicon molds don’t need to be greased. Fill ¾ of each cavity with the muffin dough. Bake muffins for 20 to 25 minutes.
- Cool the muffins in the mold for 5 to 10 minutes. Then remove them from the molds and cool completely on a cooling rack.