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