Healthy Raspberry Oat Muffins (Vegan)

Vegan, healthy and gluten-free. These raspberry oat muffins are made by soaking oats and chia in almond milk, scooping into muffin cups and sprinkling with raspberries (fresh or frozen). An healthy raspberry muffin recipe that's easy to digest from the soaking process.

Course Breakfast, Snack

Cuisine gluten-free, vegan, vegan baking

Diet Gluten Free, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Prep Time 10

Cook Time 25

Total Time 35

Servings muffins

Calories 123kcal

Author Hannah Sunderani

Ingredients

2 1/2 cup old-fashioned rolled oats
1 tbsp chia seeds
1 1/2 cup almond milk
1/3 cup maple syrup
2 tbsp coconut oil , melted
1 tsp vanilla extract
1 tsp cinnamon
1 tsp baking powder
1/4 tsp salt
1 cup frozen raspberries
icing sugar (optional to sprinkle)

US Customary - Metric

Instructions

Combine oats and chia in a large bowl. Add milk, maple syrup, melted coconut oil, vanilla extract, cinnamon, baking powder and salt. Mix to combine. Cover bowl and place in the fridge to soak overnight. (Or for at least 2 hours)
Preheat oven to 375F/190C. Add muffin cups to tray and scoop the oat mixture into cups. Top each muffin with 3-5 frozen raspberries.
Place muffins in the oven to bake until golden and fluffy, approx. 25 to 30 minutes. Transfer to a cooling rack. Optional to sprinkle with icing sugar.

Video

Notes

If muffin mixture looks too dry after soaking overnight in fridge, you can add 1-2 tbsp more milk in the morning. Mix to combine and then scoop mixture into muffin cups to bake. (The batter should look like an oatmeal consistency with a bit of almond milk around the edges of the bowl - see image in blog post for a visual).

Muffins will keep in fridge for up to 5 days. Store in an air-tight container. Raspberry muffins can also be frozen for up to 3 months.

Also try topping these muffins with blueberries. See full recipe here.

Nutrition