Berry Breakfast Oats and Multigrain Muffins

Breakfast oats berry multi grain muffins

These breakfast berry oats multi-grain muffins are a healthier snacking option. Vegan and kid friendly.

Ingredients

• Dry ingredients
• 1 cup whole wheat flour
• 1/4 cup chickpea flour (besan)
• 1/4 cup oats flour
• 1/4 cup semolina (rawa)
• 1/2 cup raw sugar
• 1 teaspoon orange zest
• Pinch of cinnamon (optional)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Liquid ingredients
• 1/2 cup almond milk
• 1/3 cup avocado oil (or canola oil)
• 1/4 cup orange juice
• 1 teaspoon vanilla extract
• 2 tablespoons water
• 2 teaspoons lemon juice
• To fold in
• 2 teaspoons wheat flour (to coat berries)
• 1.5 cups chopped mixed berries
• Topping
• 1/4 cup oats
• 1/2 cup berries
• 1 tablespoon raw sugar

Instructions

1. Preheat oven to 180°C (350°F). Line a muffin or cupcake pan with liners.
2. In a small bowl, gently toss the 1.5 cups mixed berries with 2 teaspoons of wheat flour. Set aside.
3. Combine topping ingredients (oats, berries, raw sugar) in a bowl and set aside.
4. In a large bowl, sift together all dry ingredients except sugar (whole wheat, chickpea, oats flour, semolina, baking soda, baking powder, salt).
5. Add orange zest to the dry mix and stir to combine.
6. In another bowl, whisk the sugar and almond milk until sugar starts to dissolve. You can use an electric whisk or a stand mixer with a whisk attachment.
7. Mix in the remaining liquid ingredients: avocado oil, orange juice, vanilla, water and lemon juice.
8. Pour the wet ingredients into the dry ingredients and combine gently until just mixed. Do not overmix; muffin batter should be fairly thick.
9. Fold in the floured berries carefully to avoid breaking them up too much.
10. Scoop batter into the prepared pan, filling each cup about two-thirds full. Tap the pan gently on the counter to release any large air pockets.
11. Top each muffin with the oats and berry topping.
12. Bake for 24–28 minutes, or until a toothpick inserted into the center comes out with a few crumbs but no sticky batter.
13. Cool completely on a wire rack before storing.

Storage

Store at room temperature for up to 1 day, refrigerated for up to 4 days, or freeze individually wrapped for up to 3 months. Thaw overnight in the fridge or for about 20 minutes at room temperature. Reheat briefly if desired.

Notes and substitutions

If you don’t have an ingredient on hand, these substitutions work well:

• Almond milk: substitute with soy or regular milk.
• Half the oil can be replaced with unsweetened applesauce.
• Orange juice: substitute with 1/2 teaspoon lemon juice plus 1/4 cup water.
• Skip orange zest if you don’t have a microplane.
• Raw sugar: substitute with coconut sugar or your preferred sweetener.
• Semolina (rawa): substitute with cornmeal if desired.
• Avocado oil: substitute with canola or another neutral oil.
• Frozen berries work well; add 2–3 extra minutes of baking time.
• Oats flour is simply ground oats—pulse oats in a blender until fine.
• This recipe yields about 10 cupcakes or 6 large muffins depending on your pan.

Nutrition

Serving: 10