Gluten Free Oatmeal Raspberry Muffins
These oatmeal raspberry muffins are made with my favorite oat flour for a gluten free take on a classic muffin. Simple and wholesome.
Servings: 12 muffins
Calories: 170kcal
Ingredients
- 2 cups oat flour (280 grams)
- 3 teaspoons baking powder
- ½ teaspoon fine sea salt
- ½ cup granulated sugar
- 1 large egg
- 1 cup whole milk
- ¼ cup unsalted butter, melted
- 1 cup raspberries, fresh or frozen
Instructions
- Generously butter a muffin tin.
- In a large bowl, whisk together the oat flour, baking powder, salt, and sugar. Lightly whisk the egg separately, then stir in the beaten egg, milk, and butter. Gently fold in the raspberries.
- Spoon the batter evenly into the muffin tin (fill each cup about two-thirds full). Preheat the oven to 375℉ and let the batter rest while the oven heats. Bake the muffins for 20-25 minutes, until a tester comes out clean.
- Place the muffin tin on a wire rack to cool for about 10 minutes, then gently turn out the muffins onto the rack to cool completely.
Nutrition
Calories: 170kcal | Carbohydrates: 24g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 220mg | Potassium: 126mg | Fiber: 2g | Sugar: 10g | Vitamin A: 174IU | Vitamin C: 3mg | Calcium: 101mg | Iron: 1mg