Breakfast oats berry multi grain muffins without processed flour or sugar. No added butter and best part these muffins are a healthier option and Vegan ( no eggs , no dairy )
Would you like a breakfast like this or may be a snack for satisfying your evening hunger pangs?
These breakfast oats berry multi grain muffins is my go to recipe whenever my son craves for cupcakes. Yes we do have our share of indulgence but kids are kids and they really drool over sugary stuff. Candies, cookies , cupcakes , gummies and frosting- you name it and they will want to gobble it all.
I constantly make efforts to keep them to the minimum and rather encourage him to make healthier choices. And you know what he loves these muffins. He doesn’t care what they are made of . All he cares that he got his cuppies that is what he calls them.
Yes it’s possible to satisfy your sweet tooth this way and trust me you will feel better about taking a step forward by making a smart choice. Look at the moist crumb .
So what are these Breakfast oats berry multi grain muffins made of ?
I have used whole wheat flour , chickpea flour , semolina / rawa , ground old fashion oats (oats flour). So no all purpose flour added.
They are sweetened by raw sugar and addition of fresh berries. I love coconut sugar instead too.
So what makes the crumb so moist and not dry?
I love experimenting with many combinations to make healthier muffins. This time it was orange juice, avocado oil and Silk almond milk . Orange juice adds a hint of refreshing citrus feel to these muffins. Don’t be disheartened if you don’t have any of this available as I have mentioned substitutes for the same that works equally delicious .
We love these cupcakes because they are-
Healthier option
Vegan
Eggless
Kid friendly
Portable
Customizable
Delicious snack
Freezer friendly
These aren’t like your apf / maida , sugar laden cupcakes, hence they are dense. They are not fluffy as the indulging ones. But they are healthier choice, moist and tender of course . They are not over the top sweet.
So when I made these today for my son’s play date all the kids really loved it. This is when I thought I have to share this recipe with all you wonderful readers.
If you are looking for soft , fluffy cupcake recipes for special occasion you should totally try these
And if you want on the healthier side then check out –
Given below is step by step recipe and substitutions .
Breakfast oats berry multi grain muffins
Ingredients
- Dry ingredients
- 1 cup Whole wheat flour
- ¼ cup Chickpea flour / besan
- ¼ cup Oats flour
- ¼ cup Semolina flour / rawa*
- ½ cup raw sugar *
- 1 teaspoon orange zest
- Pinch of cinnamon optional
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Liquid ingredients
- ½ cup almond milk
- 1/3 cup avocado oil / canola oil
- 1/4 cup orange juice
- 1 teaspoon vanilla extract
- 2 tablespoon water
- 2 teaspoon lemon juice
- Additionally to fold in
- 2 teaspoon wheat flour
- 1.5 cups of chopped mixed berries
- For topping the muffins
- ¼ cup oats
- ½ cup berries
- 1 tablespoon raw sugar
Instructions
- Pre heat your oven to 180 deg C / 350 degree F .
- Line up a cupcake or muffin pan with liners .
- In a bowl gently coat 2 teaspoon flour with 1.5 cup berries that are called for folding in and keep aside.
- In another bowl combine all the ingredients called for topping and keep aside.
- In a big bowl sift all dry ingredients except sugar .
- Now add orange zest , mix well with spoon.
- In another bowl add sugar and milk .
- Whip with an electric whisk or in a stand mixer attached with balloon whisk .
- Add all remaining liquid ingredients .
- Now combine the wet and dry ingredients.
- Whip just until combined. Do not over whip.
- Muffin batter is always on the thicker side.
- Now fold in the berries gently .
- Scoop the batter in your cupcake / muffin pan upto 2/3rd full.
- Tap the pan gently over the counter.
- Top each muffin with the oats berry topping.
- Bake the muffins for 24-28 minutes or until the toothpick inserted comes with few crumbs and not with sticky batter.
Notes
successful substitutions.
Substitute almond milk with soy or regular milk .
Substitute half the oil with unsweetened apple sauce
Substitute orange juice with 1/2 teaspoon of lemon juice plus ¼ cup water
Skip orange zest if you don’t have a microplane
Substitute raw sugar with coconut or your preferred sugar
Substitute semolina/ rawa/ farine with cornmeal. Substitute avocado oil with canola or any preferred oil.
Frozen berries work well too. Just bake 2-3 minutes more.
Oats flour is nothing but ground oats . Just pulse your oats in the blender until flour like.
I have used cupcake pan instead of a muffin pan . This recipe yields 10 cupcakes or 6 muffins .
Nutrition
Cool it completely on a wired rack . Keeps well for a day at room temperature . For 4 days in the fridge . Individually wrap them in cling wrap and freeze up to 3 months . Thaw overnight in the fridge or 20 minutes over the counter before eating . You may warm it up if desired.
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Hope you like this recipe and do give it a try as it’s all about carving your cravings and not curbing it. I would love to hear from you. Do leave me your valuable comments and suggestions below . You can even leave me a message on my Facebook page Carveyourcraving.
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Hi Chhabi , for the chocolate version you need to add cocoa and some sweetener like banana or date syrup.
How can i make chocolate version of this recipe
Yes Vidya you may try adding shredded carrots after squeezing out some water or you will have to reduce liquid by few tablespoons.
Hi Khushboo,
I absolutely adore your recipes… I was looking for a carrot muffin recipe and came across this. I will attempt this one but is it possible to substitute some fruits for carrots
If you want to really keep it healthy go for freshly squeezed OJ . Yes cupcake pans are smaller compared to muffin pans. I don’t own a muffin pan so bake it in a cupcake pan . Yes almond flour and not almond meal is ground blanched almonds available in food / grocery stores.
Hi Khushboo.. great recipe .. I am keen to make it as is without substituting anything .. to keep it healthy .
questions .. when recipe says orange juice . should it be home made or store one can be used ?
are cupcake pans different from muffins pan ..why did you chose to bake in cupcake pan ?
and is almond flour readily available in stores ?