If there is one thing that has been extremely abundant this summer; it’s the garden’s raspberry production. They just keep coming. I’ve been throwing them into just about everything over the past month, and the freezer is completely stocked with bag upon bag. We’ve also been giving them away to family members, after all who is going to say no to fresh organic raspberries? Am I right?
I’ve been struggling with uses for all these berries, seeing as my hubby won’t eat them fresh. That wasn’t much of a problem in the beginning when the bushes were small, i would get just enough for a few recipes and to top yogurt or ice cream. After 3 years the plants have taken over the back corner of the garden and are producing by the bucket full.
A couple weeks ago I decided to bake up a batch of muffins. I know, in this heat I must be out of my mind to turn on the oven… I was tempted to make my Raspberry Lemon Muffins, but have made those several times before so I decided to play around and create something new. I decided to through in oats and create a crumb topping for good measure. It seemed like a perfectly good excuse to justify these being suitable for breakfast. Oats and fruit, its practically a bowl of oatmeal. 😉
The muffins are light and fluffy, and the crumb topping adds a nice texture and sweetness. They’re particularly good fresh from the oven while the topping is still crisp, however, if your area is as hot and humid as ours is right now, I suggest storing these in an airtight container. They’ll keep for about 3-4 days, but in all honestly I’d be surprised if they lasted you that long.
Raspberry – Oat Crumb Muffins
- 1/2 cup + 2 tablespoons all-purpose flour
- 1/4 cup rolled oats
- 1/4 cup brown sugar, lightly packed
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 3 tablespoons coconut oil, melted
- 1 1/2 cups all-purpose flour
- 1/2 cup rolled oats
- 1/4 cup + 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 1 1/4 cups unsweetened almond milk, or other non-dairy milk
- 1/3 cup coconut oil, melted
- 1 tablespoon vanilla extract
- 1 1/2 cups fresh raspberries
Preheat the oven to 375°F and line a standard 12-cup muffin pan with paper liners, set aside.
In a small bowl combine the flour, oats, brown sugar, salt, and nutmeg. Stir with a fork making sure to break up any chunks of brown sugar.
Slowly drizzle in the oil while stirring until the mixture comes together. The mixture should start to form pea sized pieces and resemble wet sand. Set aside while preparing the muffins batter.
In a large bowl whisk together the flour, oats, sugar, baking powder, baking soda, nutmeg, and salt.
In a measuring cup stir together the almond milk, oil, and vanilla. Make a well in the center if the dry mixture and pour in the wet ingredients. Stir until just combined making sure not to overwork the batter, a few streaks of the flour mixture should still be visible. Add the raspberries and gently fold to incorporate.
Divide the batter evenly between the muffin cups, add about 1/3 cup of batter to each. Sprinkle each muffin with approximately 2 tablespoons of the crumb mixture. Bake until a toothpick inserted into the center comes out clean and the tops are a light golden brown, about 20-24 minutes. Cool 5 minutes in pan, then transfer to a wire rack to cool completely.
Muffins can be stored in an airtight container for 3-4 days at room temperature.