Lemon Cream Black Raspberry Olive Oil Muffins

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Lemon Cream Black Raspberry Olive Oil Muffins


Units Scale
  • 11/2 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


  1. Preheat the oven to 425 F and line a muffin tray with paper liners in every other cup (for a high muffin top)
  2. In a small bowl stir together the dry ingredients
  3. In a larger bowl whisk together the eggs, oil, sugar, honey, and vanilla extract.
  4. Fold in the dry ingredients until just combined and lastly the berries until evenly dispersed.
  5. 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
  6. 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.

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