Oatmeal Raspberry Muffins
These mini vegan Oatmeal Raspberry Muffins are the best breakfast or snack, they're super moist and sweet and perfect for meal prep.
Servings: 20
Calories: 98kcal
Ingredients
- ¾ cup mashed ripe banana (225 grams)
- ½ cup pure maple syrup (170 grams)
- 4 tablespoons coconut oil (melted - 59ml)
- 1 ½ tablespoons cashew butter (45 grams)
- 2 ¼ cups old fashioned rolled oats (processed into chunky flour - 191 grams)
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- ½ cup frozen raspberries (crumbled into tiny pieces)
Instructions
- Prep: Pre heat the oven to 375° F and grease a muffin tin (I used a mini muffin tin but regular size muffins is optional you'll get about 6 muffins). Next add your old fashioned rolled oats in a blender or food processor and pulse/blend until broken up into a rough flour consistency, set aside.
- Next add the wet ingredients mashed and measure banana, maple syrup, cashew butter, melted coconut oil, vanilla and whisk together.
- Then fold in the oats and baking powder.
- Then fold in the raspberries.
- Using a small spoon or a 1 ounce cookie scoop add the batter to the greased muffin tin holes. Bake for 17 minutes, let cool 10 minutes before removing from the muffin tin. Store in a container on the counter for 3-4 days or freeze up to 3 months.
Video
Notes
Raspberries: Yes you can use fresh or frozen, I like frozen best because they are usually all crumbled into tiny pieces but you can use fresh just be sure to fold them in gently.
Nutrition
Calories: 98kcal | Carbohydrates: 15g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 23mg | Potassium: 94mg | Fiber: 1g | Sugar: 6g | Vitamin A: 6IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg
