I’m not posting recipes as much as I would like too. With my busy schedule, which includes working full time, commuting daily, a family of three kids and two dogs, plus spending most weekends away in either Catalina, Mammoth, or Palm Dessert, doesn’t leave much time for posting to my blog. But I promise, I will keep trying to make the time to post recipes as often as I can.
These raspberry-oat muffins are something that I like to bake because they are good to have on hand. Perfect when you have a busy schedule, such as mine. Bake these muffins on the weekend and during the week they turn into a grab and go breakfast. Or they can be enjoyed as a sweet snack, along with a cup of hot tea.
To add a bit more sweetness to these muffins, since they contain a very low amount of sugar, I included semi-sweet chocolate chips. Mixing the chocolate chips in a little bit of flour before adding to the mixing bowl, keeps the chips from sinking to the bottom of the muffins while baking. I’m really not sure why this work, but it does.
I'm now sitting in our hotel room in Mammoth, while my husband lay in bed in pain. He injured his back today while we were skiing...not from skiing, but from bending down to assist one of our daughters with her ski boots. I feel so bad from him. So while he lay in pain, I'm blogging away and being a good nurse. I sure hope he feels better soon. We still have another day of skiing left.
Oops! That's not a raspberry-oat muffin [with chocolate chips], but I sure looked like one today in my purple and black ski outfit.
Raspberry-Oat Muffins [with chocolate chips]
Adapted from Pretty Delicious by Candice Kumai
1 1/2 cup flour
1-cup quick oats
3/4-cup light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/8-teaspoon kosher salt
2 large eggs
3/4 cup unsweetened applesauce
2 tablespoons honey
½ teaspoon vanilla
1 cup frozen raspberries
½ cup semi-sweet chocolate chips
Confectioners’ sugar - optional
Pre-Heat oven to 400°F. Whisk flour, oats, sugar, baking powder, baking soda, cinnamon, vanilla and salt together in a large bowl. In a medium bowl, whisk eggs, applesauce, and honey and then add to flour mixture, stirring until completely incorporated. Place aside.
Measure 1 teaspoon of flour and place in a small bowl. Add the chocolate chips and mix in the flour. Remove the chocolate chips, shaking off the flour, and add to the muffin mixture. Gently fold in the chocolate chips and frozen raspberries.
Using a 1 1/2-ounce ice cream scoop, portion batter into muffin tin, filling each paper liner about 3/4 full. Bake, rotating midway through cooking, until golden brown, about 20 minutes.
Cool 20 minutes before removing from the pan, then cool completely on a wire rack before serving. Dust with confectioners’ sugar and serve.
Serving Size 121 g
Amount Per Serving
Calories from Fat 28
% Daily Value*
Total Fat 3.1g 5%
Saturated Fat 1.8g 9%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 45mg 2%
Total Carbohydrates 16.1g 5%
Dietary Fiber 2.1g 8%
Vitamin A 0%•Vitamin C 6%Calcium 1%•Iron 2%
Nutrition Grade C-
* Based on a 2000 calorie diet