Feel-good raspberry muffins

Prev Recipe Next Recipe

Let us know what you think Please fill out this brief survey to help us understand how we can improve your experience

These muffins taste as heavenly as they look. They are wholesome, and the perfect combination of sweet and tart. With their blend of oat, almond, and whole wheat flour, you can feel good about indulging in these muffins.

YIELDS

1H 40 Mins

Ingredients

3/4 cup (100 g) gluten-free old-fashioned rolled oats
3/4 cup (90 g) whole wheat flour
1/4 cup (25 g) almond flour
2 tablespoons ground chia seeds or ground flaxseed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
3/4 cup (123 g) plain coconut yogurt
1/2 cup pure maple syrup
6 tablespoons unsweetened almond milk
1/3 cup olive oil, more for the pan
1 teaspoon pure vanilla extract
2 cups fresh or frozen raspberries, divided
2 tablespoons slivered almonds, for garnish
1 teaspoon organic icing sugar, for dusting

Directions

Preheat the oven to 350°F (180°C). Lightly grease a 12-cup muffin pan with olive oil.
In a food processor or high-speed blender, pulse the oats until they reach a flour-like consistency. Transfer the oat flour to a large bowl and add the whole wheat flour, almond flour, ground chia seeds, baking powder, baking soda, and salt. Stir to combine.
In a medium bowl, whisk together the coconut yogurt, maple syrup, almond milk, olive oil, and vanilla. Pour the wet ingredients into the dry ingredients and stir to combine. Cover the bowl with a kitchen towel and let thicken, for 10 to 15 minutes.
Gently fold one cup of the raspberries into the batter.
Divide the batter evenly among the muffin cups until just full. Divide the remaining one cup of raspberries over the muffins, then sprinkle with the almond slivers, if using.
Bake until golden and a toothpick inserted in the centre comes out clean, 25 to 30 minutes.
Let the muffins cool in the pan for 10 to 12 minutes, then lift them out onto a wire rack to cool completely. TIP: Leaving the muffins in the pan to cool slightly before transferring to a wire rack will allow them to firm up. If the muffins are too hot, the tops will separate from the bottoms as you lift them out of the pan. Dust with the icing sugar, if desired. Enjoy!
Store the muffins, covered with a kitchen towel or reusable wrap, at room temperature for up to 2 days or in the refrigerator for up to five days. To freeze, store the muffins in an airtight container in the freezer for up to two months.

Excerpted from The Two Spoons Cookbook by Hannah Sunderani © 2022 Hannah Sunderani. Photography by Hannah Sunderani. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.