Elevated Raspberry Almond Oatmeal Muffins

Raspberry Almond Oatmeal Muffins are a delightful fusion of sweet, nutty flavors and wholesome textures, making them a perfect treat for anyone, especially those managing diabetes. The fresh raspberries provide a burst of freshness in each bite, while the crunchy almonds offer a satisfying contrast. Using allulose as a sweetener not only makes these muffins sugar-free but also ensures they are guilt-free, without sacrificing taste. The hearty oats contribute to a robust texture and are a source of slow-releasing energy, ideal for starting the day or as a mid-afternoon snack.

Ingredients

From Your Pantry

• All-purpose flour: 1 cup
• Rolled oats: 1 cup
• Ground allulose: 3/4 cup
• Baking powder: 1 tsp
• Baking soda: 1/2 tsp
• Salt: 1/4 tsp
• Ground cinnamon: 1/2 tsp

Additional Grocery Items Needed

• Fresh raspberries: 1 cup
• Almonds (sliced): 1/2 cup
• Egg: 1 large
• Unsweetened almond milk: 3/4 cup
• Vanilla extract: 1 tsp
• Coconut oil (melted): 1/3 cup

Preparation

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, combine the flour, oats, allulose, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, whisk together the egg, almond milk, vanilla extract, and melted coconut oil.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing to ensure the muffins remain tender.
5. Fold in the fresh raspberries and sliced almonds, distributing them evenly throughout the batter.
6. Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
7. Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Expert Tips

• For a richer almond flavor, add a few drops of almond extract to your batter.
• Ensure not to overmix the batter; it should be slightly lumpy before baking for the best texture.
• You can substitute fresh raspberries with frozen ones; just do not thaw them before adding to the batter.

Serving Suggestions

Serve these muffins warm with a dollop of sugar-free almond butter for an extra indulgent morning treat. They pair beautifully with a cup of light roast coffee or a herbal tea, providing a comforting and satisfying breakfast or snack option. For an afternoon tea, serve alongside a raspberry coulis to elevate the fruit flavors.

Nutrition Facts per Serving

• Calories: 180
• Total Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 30mg
• Sodium: 150mg
• Total Carbohydrates: 23g
• Fiber: 3g
• Sugar (allulose): 9g
• Protein: 4g

After trying out this recipe, feel free to share your results and any personal twists you’ve added. Cooking is a journey of discovery and creativity, so don’t hesitate to experiment with different fruits or nuts to make these muffins uniquely yours.

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