Breakfast oats berry multi grain muffins | Healthy Vegan berry muffins recipe (2024)

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Breakfast oats berry multi grain muffins without processed flour or sugar. No added butter and best part these muffins are a healthier option and Vegan ( no eggs , no dairy )

Would you like a breakfast like this or may be a snack for satisfying your evening hunger pangs?

These breakfast oats berry multi grain muffins is my go to recipe whenever my son craves for cupcakes. Yes we do have our share of indulgence but kids are kids and they really drool over sugary stuff. Candies, cookies , cupcakes , gummies and frosting- you name it and they will want to gobble it all.

I constantly make efforts to keep them to the minimum and rather encourage him to make healthier choices. And you know what he loves these muffins. He doesn’t care what they are made of . All he cares that he got his cuppiesthat is what he calls them.

Yes it’s possible to satisfy your sweet tooth this way and trust me you will feel better about taking a step forward by making a smart choice. Look at the moist crumb .

So what are theseBreakfast oats berry multi grain muffins made of ?

I have used whole wheat flour , chickpea flour , semolina / rawa , ground old fashion oats (oats flour). So no all purpose flour added.

They are sweetened by raw sugar and addition of fresh berries. I love coconut sugar instead too.

So what makes the crumb so moist and not dry?

I love experimenting with many combinations to make healthier muffins. This time it was orange juice, avocado oil and Silk almond milk . Orange juice adds a hint of refreshing citrus feel to these muffins. Don’t be disheartened if you don’t have any of this available as I have mentioned substitutes for the same that works equally delicious .

We love these cupcakes because they are-

Healthier option

Vegan

Eggless

Kid friendly

Portable

Customizable

Delicious snack

Freezer friendly

Ingredients

Dry ingredients
1 cup Whole wheat flour
¼ cup Chickpea flour / besan
¼ cup Oats flour
¼ cup Semolina flour / rawa*
½ cup raw sugar *
1 teaspoon orange zest
Pinch of cinnamon optional
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
Liquid ingredients
½ cup almond milk
⅓ cup avocado oil / canola oil
¼ cup orange juice
1 teaspoon vanilla extract
2 tablespoon water
2 teaspoon lemon juice
Additionally to fold in
2 teaspoon wheat flour
1.5 cups of chopped mixed berries
For topping the muffins
¼ cup oats
½ cup berries
1 tablespoon raw sugar

Instructions

Pre heat your oven to 180 deg C / 350 degree F .
Line up a cupcake or muffin pan with liners .
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 ⅔rd 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.

Notes

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 ½ 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 .

Nutrition

Serving: 10g

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Cool it completely on a wired rack . Keeps well for a day at room temperature . For 4 days in the fridge . Individually wrap them in cling wrap and freeze up to 3 months . Thaw overnight in the fridge or 20 minutes over the counter before eating . You may warm it up if desired.

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Hope you like this recipe and do give it a try as it’s all about carving your cravings and not curbing it. I would love to hear from you. Do leave me your valuable comments and suggestions below . You can even leave me a message on my Facebook page Carveyourcraving.

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