Raspberry Orange Oat Muffins
Author: 
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
Yield: 12 muffins
 
Ingredients
  • 3 Tbsp room temp butter (or coconut oil, or vegan margarine, or oil)
  • 2 eggs
  • ½ cup dry or liquid sweetener (eg. sugar, brown sugar, stevia for baking,) I used coconut palm sugar
  • ⅔ cup non-fat greek yogurt (use coconut yogurt for dairy-free)
  • 1 tsp orange zest
  • ⅓ cup orange juice (juice of 1 large orange)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1¼ cup oat flour (just blend up oats in your blender or food processor)
  • 1 cup frozen raspberries
Instructions
  1. Preheat your oven to 350 degrees.
  2. In a large bowl mix together all the wet ingredients & sweetener (butter through to orange juice).
  3. Add in the oat flour, baking powder, baking soda and salt. Mix until combined.
  4. Fold in the frozen raspberries.
  5. Spray your muffin tin our use muffin cups to line your muffin pan.
  6. Bake at 350 degrees for 17-19 minutes. Mine took 18 minutes.
Nutrition
Serving size: 1 muffin Calories: 123 Fat: 4.4 g Saturated fat: 2.3 g Unsaturated fat: 1.4 g Carbs: 17 g Sugar: 1.4 g Sodium: 139 mg Fiber: 1.7 g Protein: 4 g Cholesterol: 39 mg
Recipe by Busy But Healthy at https://busybuthealthy.com/raspberry-orange-oat-muffins/