Raspberry Lemon Oat Flour Muffins

Prep Time:

15 minutes

Cook Time:

25 minutes

Servings:

Dotted with frozen raspberries and accented with lemon, these fruity oat flour treats are sweetened with honey for a delicious muffin.

Ingredients

2 cups Quaker^® Oat Flour
1 1/2 cups whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tbsp lemon zest
4 eggs, at room temperature
3/4 cup 2% milk, at room temperature
2/3 cup honey
1/2 cup canola oil
1 tsp vanilla extract
1 1/2 cups frozen raspberries, unsweetened

How to make it

Preheat oven to 350˚F. Line 12 muffin cups with paper liners; set aside.
In a large bowl, whisk together oat flour, whole wheat flour, baking powder, baking soda and salt; sprinkle lemon zest over top.
In another bowl, whisk together eggs and milk until blended. Whisk in honey, oil and vanilla; whisk into oat flour mixture just until moistened (do not overmix). Fold in raspberries.
Spoon batter evenly into prepared muffin cups.
Bake for 20 to 22 minutes or until tester inserted into center comes out clean.

Featured Recipes

Name: Raspberry Lemon Oat Flour Muffins
Prep time: 15 minutes
Cook time: 25 minutes
Ingredients: 2 cups Quaker® Oat Flour 1 1/2 cups whole wheat flour 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 tbsp lemon zest 4 eggs; at room temperature 3/4 cup 2% milk; at room temperature 2/3 cup honey 1/2 cup canola oil 1 tsp vanilla extract 1 1/2 cups frozen raspberries; unsweetened