These Raspberry Lemon Oat Muffins are dense, sweet, and lemony – a liver-loving breakfast option that’s perfect for the whole family! Packed with healthy fats from almond butter and flaxseed, plus a burst of fruity flavor, they’re as easy to make as they are delicious.
Ingrédients
- 2 medium ripe bananas
- 1/4 cup milk
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/4 de tasse de sirop d'érable pur
- 3 tablespoons almond butter
- 1 tablespoon milled flaxseed
- 2 1/2 cup old-fashioned rolled oats (gf work too!)
- 1 cuillère à café de levure chimique
- 1/2 teaspoon baking soda
- 1/4 de cuillère à café de sel
- 2 teaspoons ground cinnamon
- 1 cup raspberries, frozen
- zest of 1 large lemon
Directions
1. After you grease a muffin tin (you can use a little butter on a paper towel or some extra-virgin olive oil), preheat your oven to 350°F.
2. Using a blender, add in all the ingredients except for the raspberries and lemon zest. Blend on medium for 30 seconds or until batter is smooth, pouring back into a mixing bowl when complete.
3. Fold in your frozen raspberries and zest of one lemon into the batter and mix together until combined.
4. Pour the batter into each muffin cup around ¾ of the way full and feel free to top with additional frozen or fresh raspberries.
5. Bake for 20-25 minutes and allow to cool for an additional 15 minutes to allow the muffin texture to set and adjust.
6. Serve warm and enjoy!
Notes
- Feel free to use any dairy-fee milk option such as almond, oat, or coconut!
- For the raspberries, you can add them fresh or frozen, but often frozen works best for holding their shape.
