Raspberry Oat Muffins
Every morning that starts with a muffin is a good morning. I posted an iPhone photo of this muffin recipe on my Instagram months ago but I just got around to shooting them with my DSLR. I’m glad I'm finally uploading the post. I tweaked the recipe a bit and I’m very pleased with the results. I know you’ll love it.
I used oat flour to keep it gluten free and nutritious. The secret ingredient that gives theses muffins their fluffy texture is yogurt. I love adding yogurt to my muffins; it gives such a lovely moist texture. The combination of fresh raspberry and lemon in this recipe reminds me of summer. The surprise jam filling in the center really makes this a treat everyone in your home will love.
I hope these healthy muffins give you as much comfort and joy as they do me.
Make 12 muffins
2 cups oat flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
3 tablespoons honey
¼ cup coconut oil
1 cup low fat yogurt
2 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 teaspoon lemon zest
1 cup fresh raspberries
1 tablespoon chia seeds for topping
2 tablespoons raspberry jam for filling
Preheat the oven to 320 degrees F. Lightly grease your muffin tin with coconut oil.
In a large mixing bowl, sift the flour, baking powder, baking soda and salt together. In a separate bowl, beat the eggs and add the yogurt, oil, lemon zest and vanilla extract.
Add the wet ingredients to the dry and mix till just blended (Don’t over mix or you’ll get a tough muffin). Gently fold in the raspberries.
Spoon batter evenly into the prepared muffin cups. Spoon out the center of each and add a bit of the jam filling and cover. Sprinkle chai seeds on top.
Bake for 18 to 20 minutes or until the top springs back when touch.
Let cool before eating.