Sweet and tart raspberries meet healthy oats in the delightful little muffins. Perfect for breakfast or a midday snack.
Add the apple cider vinegar to the plant-based milk, stir, and set aside for 5 minutes
Add the milk to the oats and let soak for about 1 hour.
Wash and dry your raspberries. Set aside 15 of the largest ones. If you have large raspberries, you may need to cut them in half.
Combine the flax meal and water, stir well and set aside for about 3 minutes.
Meanwhile, mix the vegan butter and brown sugar until thoroughly combined.
In a separate bowl combine 1 cup of the flour, the baking soda, baking powder, and salt.
Add the flax mixture to the butter and sugar combo and mix well.
Alternate adding the soaked oats and dry ingredients to the wet mixture. Mix thoroughly.
Put the remaining 1/3 cup flour in a small bowl. Add the (sliced) raspberries into the flour to coat them. Add them to the batter and gently fold them in.
Line your muffin tin with muffin cups or oil them well.
Fill the cups 2/3 of the way with the batter. An ice cream scoop really helps get an even amount in each cup.
Top each muffin with a whole raspberry and sprinkle with a little turbinado sugar if desired.
Bake at 400 F degrees for 20 -25 minutes.
Once baked, leave in the tin to cool for at least 10 minutes before eating.