Raspberry Almond Oat Muffins

Disclaimer:  Lisa and I are consulting dietitians for the National Processed Raspberry Council.

Aside from it being Easter this weekend, it’s also my Mom’s birthday.

As I’ve gotten older, more and more people tell me how much I’m like her. And despite my bratty 14-year-old self denying the inevitability of this happening (I think we’re all happy those teenage years are long gone), I now take it is one of the kindest compliments I could hear.

My mom not only makes growing older look really, really easy (I have to admit that I’ve got great genes!), she’s also one of the most supportive, optimistic, and caring people I know.

One thing I know for certain is that I inherited Mom’s tastebuds. Some of our favorite foods include: carrot cake, anything Mediterranean, peanut butter, walnuts, almonds, avocados, sweet potatoes, raspberries, pears, and really good bread.

To celebrate Easter and the people in life that we love, here’s a recipe with all the good stuff.

Raspberry Almond Oat Muffins

These muffins are incredibly easy to whip up and make for a perfect afternoon snack or breakfast on-the-go.

Makes 6 muffins

Ingredients:

dry:

1 cup oat flour

1/4 cup almond flour

2 teaspoons baking powder

1 teaspoon cardamon

1/4 teaspoon nutmeg

pinch of salt

1/4 cup slivered almonds

wet:

1 medium banana - mashed

1 egg

1/4 cup low fat plain yogurt

2 tablespoons maple syrup

2 teaspoons vanilla extract

1/4 teaspoon almond extract

1/2 cup frozen raspberries

Directions:

1. Heat oven to 325 degrees and lightly grease muffin pans.

2. Combine dry ingredients in medium bowl.

3. In separate bowl whisk wet ingredients together.

4. Combine dry and wet ingredients together and spoon into muffin pans.

5. Bake about 25 minutes until golden brown.

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