Ingredients

The following ingredients have 12 Servings
  • ½ cup rolled oats
  • ¼ cup all-purpose flour
  • ¼ cup slivered almonds
  • ¼ cup light brown sugar
  • 4 tablespoons cold unsalted butter
  • ¼ teaspoon almond extract
  • 1.75 cups all-purpose flour
  • 1 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon lemon zest
  • ⅓ cup light brown sugar
  • 1 pint fresh raspberries
  • ½ teaspoon almond extract
  • 3 tablespoons unsalted butter (melted)
  • ¼ cup avocado oil or applesauce (we tested both)
  • 1/2 cup almond milk + 2 tablespoons (or any milk)
  • 2 large eggs

Instruction

  • Preheat the oven to 350ºF and line a muffin tin with muffin paper cups. Set aside.
  • Prepare the streusel topping. Add the rolled oats, flour, almonds, brown sugar, butter, and almond extract to a mixing bowl. Use a spoon (or your hands work best) and cut the ingredients together until a crumble forms. This may take 4-5 minutes. Set streusel topping aside for later.
  • Next, add the flour, baking powder, and salt into a bowl and toss. Set aside.
  • In a separate bowl, cream together the lemon zest, brown sugar, almond extract, and butter until light and fluffy with an electric mixer.
  • Drizzle the avocado oil into the creamed mixture and mix together until combined. Add the eggs and mix to combine. Add 1/2 cup of milk to the batter. If the consistency is thick and creamy your batter is ready. If your batter is too thick like cookie dough, add 1 tablespoon of milk at a time until it reaches a thinner consistency.
  • Add the dry ingredients to the wet and mix to combine. Add the raspberries to the batter and fold them in with a spatula.
  • Fill each muffin about ¾ of the way full and then sprinkle 1-1.5 tablespoons of streusel over the top of each muffin. Gently press the streusel into the top of the muffin batter. Spray the streusel with a little bit of cooking spray and place the muffins in the oven.
  • Bake the muffins for 18-22 minutes or until they are cooked on the inside.