Raspberry Muffins

Ingredients

• ½ cup rolled oats
• ¼ cup all-purpose flour
• ¼ cup slivered almonds
• ¼ cup light brown sugar
• 4 tablespoons cold unsalted butter
• ¼ teaspoon almond extract
• 1.75 cups all-purpose flour
• 1 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon lemon zest
• ⅓ cup light brown sugar
• 1 pint fresh raspberries
• ½ teaspoon almond extract
• 3 tablespoons unsalted butter (melted)
• ¼ cup avocado oil or applesauce (we tested both)
• 1/2 cup almond milk + 2 tablespoons (or any milk)
• 2 large eggs

Steps

1. 1

   Preheat the oven to 350ºF and line a muffin tin with muffin paper cups. Set aside.

2. 2

   Prepare the streusel topping. Add the rolled oats, flour, almonds, brown sugar, butter, and almond extract to a mixing bowl. Use a spoon (or your hands work best) and cut the ingredients together until a crumble forms. This may take 4-5 minutes. Set streusel topping aside for later.

3. 3

   Next, add the flour, baking powder, and salt into a bowl and toss. Set aside.

4. 4

   In a separate bowl, cream together the lemon zest, brown sugar, almond extract, and butter until light and fluffy with an electric mixer.

5. 5

   Drizzle the avocado oil into the creamed mixture and mix together until combined. Add the eggs and mix to combine. Add 1/2 cup of milk to the batter. If the consistency is thick and creamy your batter is ready. If your batter is too thick like cookie dough, add 1 tablespoon of milk at a time until it reaches a thinner consistency.

6. 6

   Add the dry ingredients to the wet and mix to combine. Add the raspberries to the batter and fold them in with a spatula.

7. 7

   Fill each muffin about ¾ of the way full and then sprinkle 1-1.5 tablespoons of streusel over the top of each muffin. Gently press the streusel into the top of the muffin batter. Spray the streusel with a little bit of cooking spray and place the muffins in the oven.

8. 8

   Bake the muffins for 18-22 minutes or until they are cooked on the inside.