Delight in these wholesome Honey Oat Muffins, perfect for a quick breakfast or snack.
Preheat your oven to 425°F and grease a muffin tin.
Greasing the muffin tin ensures easy removal of the muffins after baking.
In a mixing bowl, combine the oat flour, baking powder, and sea salt.
Whisking the dry ingredients helps distribute the baking powder evenly.
In another bowl, whisk together the honey, buttermilk, canola oil, and egg until smooth.
Ensure the wet ingredients are well combined for a uniform batter.
Add the wet mixture to the dry ingredients and stir gently until just combined. Fold in the raisins.
Avoid overmixing to keep the muffins tender.
Divide the batter evenly among the muffin tin cups, filling each about halfway.
Use an ice cream scoop for even portions.
Bake in the preheated oven for 15 minutes or until a toothpick inserted into the center comes out clean.
Check the muffins a minute or two before the timer ends to avoid overbaking.
Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature. Enjoy!
Pair with a dollop of butter or a drizzle of honey for extra flavor.
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