Breakfast doesn’t always have to be filled with oatmeal, pancakes or smoothies. You can celebrate the morning glory with muffins too! In this recipe you’ll discover how to bake vegan breakfast muffins filled with raspberries and almonds. They’re moist, satisfying and add that little celebration part to your morning. 🙂
This summer has been quite cold and rainy here in my home country Latvia. So our berry population suffered. One from our three gooseberry bushes lost almost all of its blossoms during the cold days and stands empty right now. Blueberries ripened much later than usual and some farmers have lost almost all raspberries.
We used to freeze at least 10 boxes of freshly picked raspberries from a friend who owns a raspberry farm. This allowed me to make nutritious berry smoothies all winter long. But this summer she has none (*sigh*).
Raspberries are my true summer love – they’re one of my most favorite berries. My grandma used to have a few raspberry bushes in the garden. I still remember the sweet days of picking ripe raspberries. So this summer I’m taking the advantage of any fresh raspberries I can find in the local farmers market. For baking, I love to use frozen berries as I still have some savings in the freezer.
In these breakfast muffins, raspberries not only add the summery flavor and a sour touch, they also boost the nutrition. Raspberries are high in antioxidants (higher than blueberries, in fact!), high in vitamin C and packed with fiber. And for women with irregular cycle, raspberries might help to regulate it.
Just in case you’re a total anti-fan of raspberries (have never met one in my life) or have a hard time finding them, you can use blueberries instead. But I must admit that raspberries in these breakfast muffins taste deeelicious. 🙂
Vegan Raspberry Breakfast Muffins
Makes 12 regular size muffins
- 1 ½ cup whole spelt flour (or whole wheat flour)
- ½ cup oat flour (make your own by simply grinding regular oats)
- 1 cup frozen raspberries (or fresh*)
- 1 cup plant milk (I used rice milk)
- ¼ cup chopped almonds
- ¼ cup olive oil (or melted coconut oil)
- ¼ cup maple syrup (this creates semi-sweet muffins; you can go up to ½ cup for a sweeter version)
- 1 tsp ground cinnamon
- 1 tsp baking powder
- ½ tsp Himalayan or sea salt
- In a big bowl, combine spelt flour, oat flour, baking powder, cinnamon, salt, and almonds. Create a small pit in the middle of the dry ingredients and pour in plant milk, oil, and maple syrup. Combine well.
- Add raspberries and stir into the dough. Taste test and adjust the sweetness if necessary. I personally like semi-sweet muffins, but if you prefer sweeter ones, add more maple syrup.
- Preheat the oven to 180C. If you’re using a muffin tray, grease it with olive or coconut oil. Silicon molds don’t need to be greased. Fill ¾ of each cavity with the muffin dough. Bake muffins for 20 to 25 minutes.
- Cool the muffins in the mold for 5 to 10 minutes. Then remove them from the molds and cool completely on a cooling rack.
* If you use fresh raspberries, you’ll need less plant milk and the baking time will be a bit shorter so keep an eye on your muffins!
P.S. If you love these muffins, then check out these delicious chocolate banana muffins too!