Ingredients
Dry Ingredients
- 2 cups quick oats
- 1.5 tsp ground cinnamon (optional)
- 2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp sea salt
Wet Ingredients
- 2 large eggs
- 1 (5.3-oz) container Greek yogurt (about ½ cup)
- 4 Tbsp avocado oil
- ½ cup pure maple syrup
- 2 tsp pure vanilla extract
Fruit
- 6 ounces fresh raspberries
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350 degrees Fahrenheit and line a muffin tin with 9 paper liners to prevent sticking and make cleanup easier.
- Prepare Oat Flour: In a high-powered blender, combine the quick oats, ground cinnamon (if using), baking powder, baking soda, and sea salt. Blend for 60 seconds or until a fine flour mixture forms, which will give your muffins a tender texture.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, Greek yogurt, avocado oil, pure maple syrup, and pure vanilla extract until smooth and well combined.
- Combine Wet and Dry Ingredients: Add the oat flour mixture to the wet ingredients and stir until just combined. Gently fold in the fresh raspberries to distribute them evenly throughout the batter without crushing them.
- Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup all the way to the top. Optional: sprinkle additional raspberries on top for an extra fruity touch.
- Bake the Muffins: Place the muffin tin on the center rack of the preheated oven and bake for 20-22 minutes, or until the tops are golden brown and a digital thermometer inserted into the center reads at least 190 degrees F.
- Cool Before Removing: Allow the muffins to cool completely in the muffin tray before peeling off the liners. Removing the liners while the muffins are still warm can cause them to stick and break apart.
- Serve and Enjoy: For the best flavor, warm a muffin slightly and enjoy with melted butter and raspberry jam if desired.
Notes
- Using quick oats helps create a finer texture when blended into oat flour.
- The ground cinnamon is optional but adds a warm, spicy note to the muffins.
- Ensure your digital thermometer reaches at least 190°F inside the muffin for fully baked results.
- Allow muffins to cool fully before removing liners to keep their shape intact.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
