The top is the best part. You don’t need the bottom. Trust me. The top is that good.
Oil-free and lightly sweetened, these muffin tops make the perfect breakfast or healthy afternoon snack. The wonderfully nutty flavor you’ll notice comes from the oat flour and almonds. They complement the tart raspberries like a dream.
Visions of sugar plums muffin tops dance in my head.
You don’t need a fancy muffin top pan for these. I hemmed and hawed over buying one for months but just couldn’t bring myself to spend another $20 on a pan with only one use. Frankly, I’d rather buy chia seeds. And avocados.
“But Katy, I’m far too busy to fool around with muffin tops!”
No, you’re not. Trust me. They’re easier than whole muffins. No careful spooning into liners. All you have to do is plop them on parchment paper. Like cookies. But bigger. Easier. Healthier.
They’re fantastically chewy and soft.
In fact, I think I need to stop writing and go eat one right now. Until next time…Katy, out!
Razzle Dazzle Raspberry Almond Muffin Tops
Prep Time: 20 min
Cook Time: 10-12 min
Yield: 6 muffin tops
- 1 cup oat flour
- ¼ cup plus 1 TB ground almonds
- 1 tsp baking powder
- 2 TB honey*
- 1/3 cup buttermilk**
- 2 TB unsweetened applesauce
- 1 tsp vanilla extract
- 1 large egg
- ½ cup frozen raspberries, chopped
- Preheat oven to 400 F and line a baking sheet with parchment paper. Do not skip this step! If making your own buttermilk, do so now and set aside.
- In a mixing bowl, sift together the oat flour, ground almonds, and baking powder.
- In a separate mixing bowl, combine the honey, buttermilk, applesauce, vanilla, and egg. Add the wet ingredients to the dry ingredients, stirring lightly to combine. The batter will be slightly thick.
- Chop up the raspberries and fold them into the batter. Drop onto the pan at least 2 inches apart and bake 10-12 min, until a toothpick inserted into the center comes out clean. Let cool on the pan for 5 minutes before transferring to a wire rack. Once cooled, store in an airtight container for up to a week or freeze for up to a month.
*Note: These muffins are not very sweet, so if you prefer a sweet muffin more like a cake you might want to add a TB or two of honey.
**Note: I made my own buttermilk. Put 1 tsp of lemon juice in a 1/3 cup measure and fill it with almond milk. It should begin curdling right away. If not, add a little more lemon juice.