Raspberry Sweet Tea Breakfast Muffins Recipe

If you’re looking for the ultimate in comfort and convenience, look no further than these Raspberry Breakfast Muffins from Kaylie at Healthy Hacks! They have a light and chewy texture, filled with real raspberries, and swirled with Southern Breeze Raspberry Sweet Tea.

Raspberry Sweet Tea Jam:

• 2 Southern Breeze Raspberry Sweet Tea Bags
• ½ cup water
• 2 Tbsp chia seeds
• ¼ cup freeze dried raspberries – optional

Crumb Topping:

• ¾ cups rolled oats 
• 1/3 cup walnuts, chopped
• 2 Tbsp almond butter 
• 1 Tbsp maple syrup 
• ¼ tsp salt
• 1/3 cup raspberries, fresh or frozen
• 1/4 cup chocolate chips (milk, dark, or non-dairy)

Muffins:

• 2 cups almond flour 
• 1 cup oat flour
• ½ cup cornstarch
• 2 ½ tsp baking powder
• ¼ tsp salt
• 2 large eggs
• ½ cup milk of choice
• ¼ cup heart healthy oil (i.e. canola, safflower, sesame)
• 2 Tbsp maple syrup 
• 1 Tsp vanilla extract 
• 1 cup raspberries, fresh or frozen

Instructions:

• Preheat the oven to 325 F and grease or add muffin liners to a 12-cup muffin pan
• For the jam, steep two Southern Breeze Raspberry Sweet Tea bags in the water for 10 minutes.
• Remove the tea bags and add the chia seeds.
• If using the freeze dried raspberries (which will give it a bright pink color), add the tea/chia mixture and the raspberries to a blender or food processor and blend until combined.
• Place the jam in the fridge while working on the rest of the recipe.
• For the crumb topping, in a medium bowl add the oats, walnuts, almond butter, maple syrup, salt, and raspberries. Mash the ingredients together with your fingers or the tines of a fork until large chunks form.
• Place the mixture in the fridge to firm up while you prepare the muffin batter.
• For the muffins, in a medium bowl whisk together the almond flour, oat flour, cornstarch, baking powder, and salt.
• In a large bowl, add the eggs, milk, oil, maple syrup, and vanilla extract. Whisk together just until combined.
• Add the dry ingredients to the wet ingredients and stir just until incorporated.
• Fold in the raspberries.
• Fill each muffin cup ½ full with the muffin batter.
• Dollop some jam on top, and using a toothpick or skewer swirl the jam into the muffin batter.
• Add more batter on top until each muffin cup is ¾ full.
• Crumble the crumb topping on top of each muffin. Make sure the press the crumb into the batter slightly to make sure it sticks.
• Bake for 20-24 minutes or until a toothpick inserted into the center of a muffin comes out clean of any batter (if you insert the toothpick into some jam or a raspberry it will come out with some of that on it, so try to insert the toothpick into just some muffin batter). The muffins will also be slightly springy to the touch.
• Allow the muffins to cool in the pan slightly (about 10 min.), then transfer them to a wire rack to finish cooling. Or enjoy warm and fresh out of the oven!

Check out the full blog post here. Read more about Kaylie here.