# Components:
→ Dry Ingredients
01 - 2 cups rolled oats (certified gluten-free if required)
02 - 1/2 teaspoon ground cinnamon
03 - 1/4 teaspoon ground nutmeg
04 - 1 teaspoon baking powder
05 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
06 - 2 large eggs
07 - 1 1/2 cups unsweetened almond milk (or preferred plant-based milk)
08 - 1/3 cup pure maple syrup or honey
09 - 1/2 cup smooth unsweetened almond butter
10 - 1 teaspoon pure vanilla extract
→ Fruit
11 - 1 1/4 cups mixed winter berries (fresh or frozen; e.g., blueberries, cranberries, blackberries, raspberries)
→ Toppings (optional)
12 - 2 tablespoons sliced almonds
13 - 1 tablespoon extra almond butter
14 - 1 tablespoon maple syrup
# Directions:
01 - Set the oven to 350°F and line a 12-cup muffin tin with paper liners or grease lightly with oil.
02 - In a large bowl, mix together rolled oats, cinnamon, nutmeg, baking powder, and sea salt until evenly distributed.
03 - In a separate bowl, whisk eggs, almond milk, maple syrup, almond butter, and vanilla extract until a smooth mixture forms.
04 - Pour the wet mixture into the dry ingredients and stir gently until just combined to avoid overmixing.
05 - Carefully fold the winter berries into the batter, maintaining their shape and distribution.
06 - Spoon batter evenly into the prepared muffin cups, filling them close to the top.
07 - If preferred, scatter sliced almonds on each cup and drizzle with extra almond butter before baking.
08 - Bake the cups for 22 to 25 minutes, until centers appear set and tops gain a light golden hue.
09 - Let cups rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10 - Optionally drizzle with additional maple syrup prior to serving; serve warm or at room temperature.
