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.
If you don’t have all the mentioned ingredients, given below are equally 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 .
Breakfast oats berry multi grain muffins https://www.carveyourcraving.com/breakfast-oats-berry-multi-grain-muffins/