I was looking back through my old posts, and apparently I love muffins. And then apparently I always tell y’all that I love muffins, but not as much as cake. And maybe that’s confusing. Because I say I love cake the most but I don’t post a million cake recipes. I can explain, I swear. (I know, you are here for the raspberry oat muffins, but just hang tight).
Here’s the deal. I LOVE cake. Like, good gracious, Lord help me, I can eat a whole cake if it’s in front of me. The icing, the cake, the crumbs. GIVE ME. It’s the best thing I’ll ever find on my plate. And because of that, it’s basically impossible for me to make cakes all the time. Because no matter how much healthier it may be than a traditional cake, it’s still cake. And if I am eating cake all the time, there’s no way around me weighing 400 pounds.
So I think about cake, and then I make muffins instead. I do really like muffins. I promise. If I didn’t like them, I wouldn’t make them for y’all. But the thing is, I can make muffins and eat just one. I can happily send an entire plate of muffins to work with my husband and not regret it. And the good Lord knows my husband would be suffering some consequences if he tried to take a cake away from me.
So hopefully that clears it up. I really am a woman of my word, and cake really is my true love.
But muffins— like these raspberry oat muffins— don’t play with my heart the same way.
Okay, so now that I said that, I have to really sell these raspberry oat muffins to you. They are tender, moist, not too dense but not fluffy that they fall apart, and they are entirely filling and satisfying. Also, they are made with a mix of whole rolled oats and oat flour, making them super nutritious. They also don’t have any refined sugar at all, so that’s comforting for all you clean eaters.
Oh, and they are actually egg free and dairy free, and since they use maple syrup, they are one hundred percent vegan!
These raspberry oat muffins are pretty much a win for everyone. Whatever allergy or food concern you have, there’s a way to adapt these. I promise. Can’t do nuts? Use coconut milk or soy milk. Aren’t vegan? Use one egg instead of the applesauce. You can even use regular milk if you want. You can also use honey instead of maple syrup if you want— but your muffin will be slightly less moist.
Don’t like raspberries? I am surprised you made it this far. But you did. Use blueberries. Or apples. Or blackberries. There’s always another option!
Whatever you do, eat these raspberry oat muffins with a smile on your face.
Vegan Raspberry Oat Muffins
Here's What You Need
- 2 c oat flour
- 1 c whole rolled oats
- 1/4 tsp nutmeg
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 4 tsp baking powder
- 1 tsp lemon juice
- 1 c almond milk
- 1/2 c melted coconut oil
- 1/2 c applesauce
- 1/3 c maple syrup
- 1 1/4 c fresh raspberries
Here's What You Do
Preheat oven to 375F
Oil a muffin pan with coconut oil, then lightly dust with flour, being sure to cover the entire well.
In a liquid measuring cup, combine almond milk and lemon juice. Whisk together and set aside.
In a medium mixing bowl, combine all dry ingredients. Be sure to mix well.
Slowly incorporate applesauce and oil, followed by 1/3-1/2C maple syrup. (This largely depends on your desired level of sweetness. If using 1/2C, you will need to bake for an extra 2-3 minutes).
Stir in almond milk mixture, then gently fold in raspberries.
Divide batter evenly among muffin pan. Each well should be completely full of batter to achieve that classic muffin top.
Place in oven and bake for approximately 20 minutes or until toothpick inserted comes out clean.
Remove from oven and let stand for 5-10 minutes before removing from pan.