The aroma of these berry-filled muffins baking is truly the smell of summer! Michele's Maple Pecan Oat & Nut Butter, packed with toasty oats, coconut, pecans and a touch of maple, adds nutty flavor and a hint of sweetness to these tender muffins. Enjoy these as a nourishing boost at breakfast or any time of day!
Makes 18 muffins
Ingredients
⅓ cup extra virgin olive oil
1 cup sour cream (or vegan equivalent)
½ cup maple syrup
½ cup Michele’s Maple Pecan Oat & Nut Butter
2 eggs (or vegan equivalent)
2 tsp vanilla extract
½ cup whole wheat flour
1 ½ cups all purpose flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 ½ cups frozen berries
2 tbsp Turbinado sugar, optional for sprinkling
Directions
- Preheat the oven to 350 degrees. Line 2 muffin trays with paper muffin liners, and spray with nonstick spray.
- In a medium bowl, whisk together oil, sour cream, maple syrup, Oat & Nut Butter, eggs and vanilla.
- In a second medium bowl, whisk together flours, baking soda, baking powder and salt.
- Using a wooden spoon, add flour mixture to liquid mixture and stir until just blended.
- Fold in frozen berries.
- Evenly spoon into muffin liners. Sprinkle sugar over the tops of muffins, if desired.
- Bake for 25-30 minutes, or until a toothpick inserted into the middle comes out clean.