Author Notes
Since I’ve been a kid, muffins are one of my favorite weekend treats. I love to bake berries into bread because it brings out their sweet, and in some cases sour, flavors. The mix of blueberries, raspberries, and blackberries in these muffins brings out all my favorite flavors of summer. The coconut oil is a nice alternative to butter and provides a little bit of extra nutrition along with the oats. —Austin | Tea & Stories
Ingredients
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1 1/4 cups
almond milk
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2 teaspoons
apple cider vinegar
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1 cup
whole wheat flour
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1/2 cup
oat flour
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1 cup
rolled oats
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1 teaspoon
baking powder
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3/4 cup
turbinado sugar
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1 cup
mixed summer berries
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1/2 cup
figs
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1/2 cup
coconut oil
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1
flax egg
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2
lemons, juiced
Directions
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Preheat the oven to 350˚ F. Line a dozen muffin pan with muffin tins or apply a thin coat of oil to prevent muffins from sticking to the side.
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In a medium-sized mixing bowl, whisk together almond milk and apple cider vinegar. Let rest for 5 minutes.
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While the milk is thickening, mix flour, oats, baking powder and sugar together in a food processor. Transfer to a large mixing bowl and set aside.
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Whisk oil, flax egg, and lemon juice together with almond milk and apple cider vinegar.
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Make a well in your flour mixture and pour in wet ingredients. Thoroughly incorporate the wet and dry ingredients before gently mixing in your mixed berries and figs.
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Fill each muffin tin 2/3 of the way full, topping with slices of figs or berries, and bake for 25-30 minutes, or until golden.
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