These tender, lightly sweet, berry-studded muffins are easy to whip up and make for a delicious wholesome breakfast. Use the best-quality honey you can find for the best results!
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Servings: 6muffins
Calories: 151kcal
Ingredients
For the muffins:
½cuprolled oats
½cupmilk + 1 teaspoon vinegar
½tablespoonoil
1tablespooncashew butter*
3tablespoonshoney
½teaspoonvanilla
½cupwhole wheat flourGF version: ¼ cup GF oat flour + ¼ cup buckwheat flour
½teaspoonbaking powder
½teaspoonbaking soda
¼teaspoonsalt
2/3cupfresh blackberries
For the streusel:
2tablespoonsflour
1tablespoonoats
1tablespoonbrown sugar
Instructions
Preheat the oven to 375 degrees. If you’re not using paper liners, lightly grease a muffin tin.
Combine the oats, milk and vinegar (your “buttermilk”—the vinegar will react with the baking powder later) in a mixing bowl. Let the oats soak for at least 5 and up to 30 minutes. Add the oil, cashew butter, honey, and vanilla. Stir by hand until just combined.
Add the flour(s), baking powder, baking soda, and salt. Stir until evenly incorporated.
Before adding the berries, scoop a tablespoon of batter into each muffin tin. This will prevent the blueberries from sinking to the bottom of the muffins. Gently fold the blackberries into the remaining batter and divide evenly between the muffin tins.
For the streusel, combine the flour, oats and brown sugar together. Sprinkle a small spoonful of crumbs over each muffin before baking.
Bake muffins for 13-15 minutes, or until golden brown.
Notes
Adapted from here.Whole wheat flour will lead to towering, beautifully bronzed muffins. The gluten-free flour mix I used will lead to slightly less tall, but no less tasty muffins. *There's not a strong cashew flair in these muffins; feel free to sub any other type of nut butter. Honey is the strongest flavor profile, so be sure to use the best quality honey you can find!