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 cuppies that 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 these Breakfast 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
These aren’t like your apf / maida , sugar laden cupcakes, hence they are dense. They are not fluffy as the indulging ones. But they are healthier choice, moist and tender of course . They are not over the top sweet.
So when I made these today for my son’s play date all the kids really loved it. This is when I thought I have to share this recipe with all you wonderful readers.
If you are looking for soft , fluffy cupcake recipes for special occasion you should totally try these
And if you want on the healthier side then check out –
Given below is step by step recipe and substitutions .
Breakfast oats berry multi grain muffins
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
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
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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Hi. Regular Milk and lemon juice or orange juice will not curdle
No, it wont. It works great. We are not using hot milk.
How can i make chocolate version of this recipe
Hi Chhabi , for the chocolate version you need to add cocoa and some sweetener like banana or date syrup.
Hi Khushboo,
I absolutely adore your recipes… I was looking for a carrot muffin recipe and came across this. I will attempt this one but is it possible to substitute some fruits for carrots
Yes Vidya you may try adding shredded carrots after squeezing out some water or you will have to reduce liquid by few tablespoons.
Hi Khushboo.. great recipe .. I am keen to make it as is without substituting anything .. to keep it healthy .
questions .. when recipe says orange juice . should it be home made or store one can be used ?
are cupcake pans different from muffins pan ..why did you chose to bake in cupcake pan ?
and is almond flour readily available in stores ?
If you want to really keep it healthy go for freshly squeezed OJ . Yes cupcake pans are smaller compared to muffin pans. I don’t own a muffin pan so bake it in a cupcake pan . Yes almond flour and not almond meal is ground blanched almonds available in food / grocery stores.
Hi khushboo, 1cup mesurment 200gm
Roshani,weight measures depends on ingredient to ingredient … can’t generalize
What an amazingly delicious and nutritious muffins!
Hi Khushboo, one question which semolina flour do we need to use?? Medium or the fine one.
I have used medium aka upma one.
Hi Khushboo, loved all ur recipes. Pls suggest what can be added instead of berries? And also the proportion.
Hi Archana , this recipe uses berries and the baking soda/ powder is adjusted accordingly. You may use any fruit of your choice like chopped mangoes or kiwi . I haven’t tried altering it without fruit . It would change lot of other things.
Loved the oats berry multi grain muffins Healthy nutritious and suiting my taste buds
Thank you . I am glad you liked it.
Hi khushboo.. I m very bad baker so many faults in past ??. But yesterday I baked this I replace it wheat flour with maida and muffins came out so good .. thanks for sharing .
Preeti try to find the right recipe and follow it to the T. Baking will be a breeze. Glad you tried them , of course with maida/ all purpose flour they must be tasting heavenly . Do keep on baking. Thank you for a lovely feedback.
Hi khushboo, u r amazing ,, been following ur recipes and each one is a masterpiece …tried out the healthy muffins today and o boy…..!!!!! AMAZING is the outcome …..thank u soooo much for sharing so much and teaching all of us ..
That’s great. I am happy you liked it. Thank you for a lovely feedback Ruchi .
Love this recipe, The muffins turned out spongy and airy probably because I didn’t use a beater and just mixed with a whisk. The sweetness was just right. My batter was little thin than I see in the pictures here, which scared me but they turned out great!!
Spongy is good news right . Glad you liked the recipe Sheetal.
Hey..It’s a hit at my home…My hubby who is on healthy diet these days did not mind less sweet…Going to make them again now… Thanku ?
Happy to know that Smriti. Yeah they aren’t very sweet . Thank you for a lovely feedback.
Great Muffins – Will Definitely give it a try !!!
Thank you . Sure do 🙂
Hi Khushboo, tried these muffins today itself . Both my kids loved it. I found it less sweet but truly didn’t matter for my kids . Thank you. It was soft and yum.
I am glad you liked it Krupa . Thank you for a lovely feedback
Hey…Thanks for the healthy recipe..I have tried this recipe today using normal sugar.i found it lil less sweet.. Moreover I could not find orange juice in recipe but u mentioned substitute for it..Got confused..Did I miss something..But I must say it is so softtt and yumm..Only thing I felt was less sugar
I am so sorry Smriti , just woke up and rectified the recipe. it’s 1/4 cup orange juice in liquid ingredients.I don’t know how I missed that. I have mentioned that these muffins are not very sweet. The sweet spurts come from the berries added. You may drizzle some agave or honey while having for breakfast. Muffins aren’t sweet as cupcakes.
Hi Khushboo,
Its a nice one!! However I would like to ask you is there any substitute for baking powder and baking soda, as they are just not good for kids health, as advised by most of the doctors. I am trying out to find an alternative for them as even I am into healthy baking, I tried sour curd instead, but the results were not upto the mark. Would appreciate, if you can provide any suggestion.
Another suggestion, there are at times too bulky images on your page, and the website hangs most of the time. 🙂
Hi Ruchi , thank you for a feedback. Unfortunately no substitute for baking powder or soda. They are crucial for fluffiness and raising your baked goods. I don’t know who told you that these are bad for health. It isn’t true . You may do more research online. How ever if you are on a low sodium diet you need to watch it’s intake. It’s completely safe. You are not consuming 1 tablespoon at a time. Anything in excess is bad. Most of the Recipes don’t call for more than a teaspoon which is divided further in 10-12 pieces. Hope it makes sense.
Please check the facts about baking soda again.
About blog hanging . Thank you for bringing that into notice. The pictures on my blog are compressed and aren’t bulky. Yes there are too many pictures in one post. Just give it time to load before you scroll down. I will try to optimize them more. It opens well here. You may not be on a fast internet network. Check your internet connection with your provider. Thank you.