# 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 milk of choice)
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; blueberries, cranberries, blackberries, raspberries)
→ Toppings (optional)
12 - 2 tablespoons sliced almonds
13 - 1 tablespoon extra almond butter
14 - 1 tablespoon maple syrup
# Method:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease with oil.
02 - In a large bowl, mix rolled oats, cinnamon, nutmeg, baking powder, and sea salt.
03 - In a separate bowl, whisk eggs, almond milk, maple syrup, almond butter, and vanilla extract until smooth.
04 - Pour wet mixture into dry ingredients and stir just until combined.
05 - Gently fold mixed winter berries into the batter.
06 - Divide batter evenly among muffin cups; they will be quite full.
07 - Top each cup with sliced almonds and a drizzle of almond butter if desired.
08 - Bake for 22 to 25 minutes until centers are set and tops are lightly golden.
09 - Cool cups in pan for 5 minutes, then transfer to a wire rack to cool completely.
10 - Drizzle with extra maple syrup before serving if preferred.
