When summer hits, I am notorious for buying too many berries—way more than one can finish before they go bad. On one hand, it must mean that I’m getting my day’s worth of fruit, but on the other hand, I always feel tremendous guilt that the once glorious berries may get tossed. I’ve bettered my ways so far this summer with roasting strawberries to use for toast, oatmeal, and yogurt toppings for the week, ensuring I can eat what I’ve brought home.
So it’s no surprise that the recipe I wanted to share with you today—from Heather Christo’s gorgeous new cookbook, Pure Delicious—is bursting with fresh raspberries. I have been a long-time reader of Heather’s blog over the last few years as I have navigated what it means to be gluten-free. Heather and her two girls were diagnosed with severe food allergies and intolerances, and Heather, a trained professional chef, embraced a completely allergen-free diet and lifestyle to help them all heal and remain well.
In addition to 200 original recipes, all free of the eight major allergens (milk, eggs, shellfish, tree nuts, peanuts, wheat, cane sugar, and soy), Heather provides an eight-week plan to help readers transition into their new lifestyle. I am in awe of this eight-week plan and the fantastic tips Heather provides from changing up your pantry to helping your kids transition.
In the face of accepting you have a food allergy or intolerance, the way you cook and shop can all of sudden be extremely overwhelming. I so wish Heather’s plan had existed when I crash-coursed myself through food elimination to get to the bottom of my migraines. (I’m sure my husband does too; there were some dark dinner days there for awhile!)
Heather’s raspberry oatmeal streusel muffins are loaded with wholesome, healthy ingredients so you can feel good about what you are putting into your body while, most importantly, still having your streusel too.
I made a couple slight variations from the original recipe. I couldn’t find beet sugar at my local grocery store so I substituted it with coconut sugar. And while this recipe calls for the binder xanthan gum, I used psyllium husk powder in it’s place. (Note: if the all-purpose gluten-free flour that you are using already contains xanthan gum, you can omit adding it to the recipe.)
To learn more about Heather’s story, you can watch her book trailer here, and buy a copy of the cookbook here!
Reprinted from Pure Delicious by arrangement with Pam Krauss Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Heather Christo LLC
Raspberry Oatmeal Streusel Muffins (Gluten-Free, Vegan)
Ingredients
Streusel Topping
- 2/3 cup gluten-free rolled oats
- 1/4 cup coconut sugar or granulated beet sugar**
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/4 cup coconut oil
Muffins
- 1/2 cup unsweetened coconut milk
- 2 teaspoons apple cider vinegar
- 2 cups all-purpose gluten-free flour*
- 2 tablespoons gluten-free rolled oats
- 1/2 cup coconut sugar or granulated beet sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons psyllium husk or xanthan gum*See Note Below
- 1 teaspoon kosher salt
- 1 cup unsweetened applesauce
- 1/4 cup coconut oil melted
- 1 cup fresh raspberries
Instructions
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Preheat the oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners.
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To make the streusel topping: In a medium bowl, combine the oats, sugar, baking soda, cinnamon, and salt. Add the solid coconut oil and cut or pinch it into the dry ingredients until you have pea-size chunks. Set aside.
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To make the muffins: In a small bowl, combine the coconut milk and vinegar and set aside.
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In a large bowl, combine the flour, oats, sugar, baking powder, baking soda, psyllium husk powder (if using), and salt. Add the applesauce, coconut oil, and coconut milk mixture and stir until well combined. It will be a very fluffy batter. Very gently fold in the raspberries.
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Scoop the batter into the prepared muffin tin and spoon the streusel evenly over the batter. Bake for about 25 minutes, until golden and puffed up. Let cool in the tin for a few minutes before serving warm or at room temperature.
Recipe Notes
*If you are using a gluten-free all-purpose flour mix that already has xantham gum or psyllium husk in it, then omit the called for amount in the recipe.
**I used coconut sugar in place of beet sugar
Oh I love these muffins. I, too, buy way to many berries during the summer and can’t finish them. I love that you roast strawberries. I have never tried it, but it is on my list.
These muffins look and sound amazing. I am a fan of her blog as well and need to check this book out. Thanks for sharing.
Gorgeous photography as always. <3
Roasting strawberries has become one of my favorite things!
I think you’d love the book. So many great meals and sides in addition to the baked goods. Thanks so much, Aysegul! xo
These are gorgeous! Love that oatmeal streusel- I totally want to check the book out, pinning these :)
I love the streusel too! You should definitely check out the cookbook – so many great recipes and easy to prepare. Thanks, Medha!
These muffins look so so scrumptious. I’m a huge fan of Pure Delicious and can’t wait to try these muffins now!! (Also: too many berries?? No such thing!)
Haha, I know, too many berries is crazy talk! The muffins are definitely delicious. There are so many recipes I want to try out from Pure Delicious. We made the pizza the other day, so good!
I can’t resist berries in the summer either! They just sound so refreshing and are so cheap! These muffins sounds perfect for on the go breakfast.
They are just too good to pass up! Agreed, these do make a great grab and go breakfast, which I am always in need of. <3
I have the same problem with buying too many berries! These muffins are totally gorgeous and look like the perfect way to use the raspberries I have sitting in my fridge right now! Pinning!
Thank you, Meghan! Haha, so easy to have the berry buying problem. Sometimes I’m afraid my husband thinks I’m crazy when I bring more home. ;)
Berries are a summer favorite at our house Tessa! I need to get Heather’s cookbook! These muffins are a summer breakfast must!
Heather’s book is fantastic! Yay for summer berries! <3
Thank you so much for this beautiful post and for sharing my book! These pictures are just stunning!
So happy to know that the psyllium husk worked well- I love for people to have options!
Oh, you’re welcome! The book is beautiful.
Yes, the psyllium husk worked great!! xo.