Raspberry Oat Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
These raspberry oat muffins are made with oat flour, rolled oats, and topped with walnuts for a satisfying, protein-rich treat. Sweet and wholesome with tart raspberries, they work well for breakfast or as a snack.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 18- 2 cups oat flour
- 1/2 cup rolled oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 eggs
- 1/2 cup maple syrup
- 1/3 cup melted coconut oil
- 2/3 cup almond milk
- 1 tsp vanilla
- 1/2 tsp almond extract
- 2 cups frozen raspberries
- 3/4 cups oat flour
- 1/2 cup coconut sugar (sub brown)
- 1/2 cup chopped walnuts
- 1/4 cup melted coconut oil
- pinch salt
At a glance
PER SERVING · TIME 36M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 26m
- Sodium
- 104mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 134mg
- Calcium
- 37mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 104MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.