Summer Berry Oat Muffins

These muffins were inspired by an abundance of fresh summer fruit and are the perfect mid-morning or afternoon snack. In addition to being incredibly flavorful, these muffins differ from the typical store-bought muffin in that they score high points on the nutrition front (low sugar, high fiber, healthy fat profile). The secret to the crunchy top is folding in the sugar at the end of the recipe. They also freeze beautifully, making them a great option for breakfast meal prep.

Ingredients

• 1 cup flour

• 1/2 cup oats

• 1/2 cup oat bran

• 1/2 cup flaked coconut

• 1 tsp cinnamon

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 2 bananas, mashed

• 3 Tbsp. oil (I used avocado)

• 1 egg

• 1 1/2 tsp vanilla

• 1/3 cup plant milk (dairy milk works fine here if not dairy free) + 2 tsp lemon juice

• 1 1/3 cups mixed berries

• 1/2 cup white sugar

• 2 Tbsp. coarse sparkling sugar (optional)

Method

1. Preheat oven to 375 F. Spray a muffin tin with cooking spray (to prevent tops from sticking) and line cups with paper liners.

2. Whisk milk and lemon juice together and set aside.

3. Stir together first 8 ingredients in a medium sized mixing bowl.

4. In a separate bowl, whisk together next 4 ingredients plus milk/lemon juice mixture.

5. Make a well in the center of the dry ingredients and fold in wet ingredient mixture.

6. Fold in white sugar and berries.

7. Scoop batter into prepared tin, filling to the top of each cup.

8. If desired for an extra crunchy top, sprinkle the top of each muffin with a small amount of sparkling sugar.

9. Bake for approximately 20 minutes or until the tops are browning and a cake tester inserted comes out clean.