Lemon Cream Black Raspberry Olive Oil Muffins
Ingredients
Units
Scale
- 1–1/2 cups oat flour
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs, room temperature
- 2/3 cup oil
- 1/2 cup sugar
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 1/3 cup frozen black raspberries
- 1/3 cup lemon cream
Instructions
- Preheat the oven to 425 F and line a muffin tray with paper liners in every other cup (for a high muffin top)
- In a small bowl stir together the dry ingredients
- In a larger bowl whisk together the eggs, oil, sugar, honey, and vanilla extract.
- Fold in the dry ingredients until just combined and lastly the berries until evenly dispersed.
- Scoop out the batter into each of the muffin tins about halfway, then a tablespoon of the lemon cream, and then just a little more of the muffin batter just to cover the lemon cream
- Bake for 5 minutes at 425 F, then turn the oven down to 375 F and bake for an additional 10 or so minutes until muffins are golden or a toothpick is interested and comes out with no batter.
