A bright, sunshiny day is pretty much guaranteed (at least inwardly) when superfoods get baked into a batch of tender oat muffins. This portable (and gluten-free!) breakfast is loaded with mulberries, goldenberries, goji berry powder, and sweetened with honey instead of refined sugar. Eat ‘em now or freeze some for later.
Yield: 12 muffins
Active Time: 10 minutes
Total Time: 45 minutes
Coconut cooking spray
1 cup Organic Mulberries
¼ cup Navitas Organic Goldenberries
2 cups hot water
2 cups gluten-free flour
½ cup gluten-free rolled oats, 2 tablespoons reserved for topping
2 teaspoons baking powder
1 tablespoon Navitas Organic Goji Berry Powder
1 teaspoon sea salt
¾ cup unsweetened almond milk
½ cup coconut oil, melted
½ cup honey
2 teaspoons vanilla extract
Preheat oven to 350 degrees F and generously mist a 12-count muffin tin with cooking spray. Add mulberries and goldenberries to a large bowl; cover with hot water and let sit for 2 to 3 minutes, until berries are plump and soft; drain and shake off excess water.
Whisk flour, oats, baking powder, baking powder, goji berry powder, and salt in a medium bowl. Add berries and stir to combine.
In another bowl, whisk eggs, almond milk, coconut oil, honey, and vanilla. Add dry ingredients and stir until combined. Use an ice cream scoop to portion batter into muffin cups; sprinkle with reserved oats.
Bake for 30 to 35 minutes, or until a toothpick comes out clean and the muffin tops are golden.
Recipe credit: Angela Gaines
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