Raspberry Oatmeal Breakfast Muffin Recipe

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I love this recipe it's a great breakfast muffin or even when you want a little snack. Last year for camp I made them with bananas, so honestly you can put whatever type of fruit you want. This time around I made them with raspberries and I think strawberries are definitely on my list next.

Ingredients:

  • 3/4 cup rolled oats
  • 1/3 cup 1% buttermilk
  • 2/3 + 1/2 cup whole wheat white flour
  • 1/2 cup packed brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 teaspoons cinnamon
  • 1/2 teaspoon grated nutmeg
  • 1 1/2 cup of Raspberries (recommend 1cup but I wanted more raspberries)
  • 1/4 cup canola oil
  • 1 teaspoon vanilla bean paste
  • 2 eggs, beaten

Directions:

  1. Heat oven to 400 degrees, you will reduce the temperature later.
  2. Grease or line a 12-cup muffin tin.
  3. Stir the oats and buttermilk together. Let them soak until you need them.
  4. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
  5. In another bowl, mash the raspberries. Add the oil, vanilla, beaten eggs, and the oats & buttermilk mixture. Stir well to combine.
  6. Add the mixture to the large bowl with the dry ingredients and mix, stopping as soon as the flour is fully incorporated.
  7. Scoop the batter into muffin tins, then reduce the temperature to 375 and bake for 15-20 minutes, until a toothpick comes out clean. Let them sit in the tin for another five minutes, then move to a wire rack to finish cooling.