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]

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Cooking Time

25

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Ingredients

  • 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
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Preparation

  1. 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.
  2. 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.
  3. 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.
  4. Cool the muffins in the mold for 5 to 10 minutes. Then remove them from the molds and cool completely on a cooling rack.
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