Raspberry Streusel Top Muffins

Serves 24 mini muffins

Ingredients

½ cup oats, whole

½ cup orange juice

½ cup brown sugar, lightly packed

1 egg, beaten

½ cup olive oil

1 teaspoon vanilla

¼ teaspoon baking soda

1 cup all-purpose flour

½ cup whole wheat flour

1 ¼ teaspoon baking powder

½ teaspoon salt

2 cups frozen raspberries

 

Topping

¼ cup pecans, chopped

¼ cup oats, whole

¼ cup brown sugar, lightly packed

¼ teaspoon cinnamon, ground

Instructions

Preheat oven to 400 degrees F.

  1. Prepare mini muffin tin (24) with spray release.
  2. Mix oats an orange juice together in a mixing bowl.
  3. Stir in brown sugar.
  4. Add beaten egg, oil and vanilla.
  5. Sift dry ingredients together and incorporate into batter careful not to over stir.
  6. Gently fold in frozen raspberries.
  7. Portion into prepared muffin tins.
  8. Combine topping ingredients in a separate container.
  9. Sprinkle topping on each muffin about 1/2 tablespoon per muffin.
  10. Place pan in hot oven and bake about 12-15 minutes.
  11. Remove from oven, release muffins from the pan and allow to cool on rack.
  12. Enjoy!

Nutrition Info

  • calories: 110
  • fat: 6g
  • cholesterol: 10mg
  • carbohydrate: 14g
  • g sugar: 6
  • g fiber: 2
  • g protein: 2
  • mg sodium: 90

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