1 1/2 cup oat flour
1 cup almond flour
2 Tbsp chia seeds
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 cup flaked almonds
1/2 cup fresh raspberries
3/4 cup almond milk
1/3 cup maple syrup
1/4 cup melted coconut oil
Preheat the oven to 350 degrees F. Grease a muffin tray with coconut oil (or muffin liners, if using).
In a medium bowl, combine oat and almond flour, chia seeds, baking soda, and cinnamon. Whisk together until there are no lumps.
In a separate bowl, whisk together the wet ingredients.
Make a well in the center of your dry ingredients, and slowly add the wet ingredients. Stir together, but be careful to not over mix.
Pour the batter into the muffin tray, distributing the mixture evenly.
Add a raspberry to each muffin, and sprinkle flaked almonds over the top.
Bake for 25-30 minutes, or until a knife comes out clean when you prick it in the center.
Serve the muffins with coconut yogurt and fresh seasonal fruit.
Note: If you do not have oat flour, you can blend rolled oats in a blender until a fine consistency forms. Use enough oats to make 1 ½ cups oat flour.