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Oat Flour Raspberry Lemon Muffins

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  • 12

    Servings

  • 10 min

    Preparation Time

  • 20 min

    Cook Time

  • Rating

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

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Ingredients

  • 2 cups Quaker® Oat Flour
  • 1 ½ 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
  • 1/2 cup honey
  • 1/2 cup canola oil
  • 1 tsp vanilla extract
  • 1 ½ cups frozen raspberries unsweetened

Cooking Instructions

  • 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.

Key Products

Quaker® Oat Flour

Quaker® Oat Flour
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