I was walking by my local street market on Saturday morning, when I saw a deep red, beautiful bowls of raspberries. I was wondering for a while what recipe I could make with them and I couldn’t stop the temptation so I bought a bowl.
Later on, in the early afternoon when my little one took his nap, I was craving something sweet with a cup of coffee (I really love having ‘me time’, and these days when my little one naps is when I find the time for it). So, I quickly prepared the kitchen and using ingredients that I already had in my kitchen cupboard, I created these super delicious, spongy, yet gooey muffins. Honestly, they were so good! I enjoyed them while they were hot, with a bit of coconut yogurt and my cup of coffee. My little one also enjoyed his muffin when he woke from his nap (he had it with cold oat milk).
As a mum with not much spare time, I like to cook meals that are nutritious, delicious and that everyone in the family can enjoy too. I am also avoiding refined sugar for my little one and my family too. I know this is a difficult task when toddlers are growing up and I know he will go to kids parties where he will be exposed to lots of sweets and to be honest, I totally understand that kids have to be kids and therefore they love their sweets. However, I also want to set the foundation for him to grow up enjoying healthy, nourishing food and I believe that the earlier you start the better, but of course, it’s never too late!
Now let’s get to the recipe!
For this recipe I used brown rice flour, which is pretty much a staple in my kitchen, and oats in the form of a pre-prepared flour or home milled. To home mill them I just use the porridge oats I normally buy, put them into the blender and ground them. The rest of the ingredients are vanilla extract, coconut sugar, maple syrup and coconut oil, which are all staples in my kitchen.
I hope you and your family or friends enjoy this recipe as much as my family and I did 🙂
Serves 12 muffins
1 cup of fresh raspberries
½ cup, + 3 Tbsp of oat flour
1 cup brown rice flour
½ cup maple syrup (you can use agave nectar too)
¼ cup coconut sugar
5 tbsp coconut oil (melted)
2.5 ml apple cider vinegar
1 Tbsp or 15 ml vanilla extract
2.5 g or about ¼ tsp bicarbonate of soda (I used gluten free)
2.5 g baking powder (I used gluten free)
1 cup of oat milk (any plant–based milk will work too)
- Preheat the oven to 200°C (fan 180°C).
- In a mixing bowl, sift the oat flour, brown rice flour, bicarbonate of soda and baking powder.
- In a separate bowl mix the wet ingredients of oat milk, maple syrup and vanilla extract.
- Go back to the dry ingredients bowl and add the coconut sugar, coconut oil and vinegar.
- Then mix the wet ingredients with the dry ingredients. Mixing until all the mixture is well combined.
- Add the raspberries for the final mixing.
- Grease your muffin tins with coconut oil.
- Pour the mixture in to each tin, making sure that you have 2-3 raspberries in each muffin.
- Bake for 25-30 mins. Keep checking as every oven is different.