W.W oatmeal olive oil barberry muffin

My dad love eating baking goods for breakfast..whole wheat, raw sugar, oats he loves to hear these words when you serve him muffins or bread, biscuits with contain these ingredients, and this is a guilt free recipe i usually make every now and then to please my parents.

This is a very simple recpie and you don’t need a mixer to combine the ingredients together , just a bowl and good spatula or a wooden spoon.. and it’s good to go.

You can use any small dried fruit to this recipe.. cherry or raisins or chopped dates I used barberry cuz it’s tangy and sharp but the main reason is the only thing I found on my pantry.

ingredients :

1 cup + 1 tablespoon (140g) whole wheat flour2 1/4 cups (225g) rolled oats1/2 cup (150g) raw sugar1/2 cup (40g)almond flour.2 teaspoons baking soda1/2 teaspoon baking powder2 teaspoons ground cinnamon2 large eggs, lightly beaten1/2 cup (125ml) olive oil1 cup (250ml) buttermilk1/3 cup (90ml) water1/2 cup (120g) dried barberry

method :

Heat the oven to 180c/gas 4and line 1 standard-sized muffin pans with paper liners. In a large bowl, stir together the flour, oats, raw sugar , almond flour, baking soda, baking powder and cinnamon.Fold in the eggs, oil, buttermilk and water. Mix until the ingredients are just combined, and then fold in the barberries  . Spoon the batter into the muffins cups, filling each cup right up to the top, and bake the muffins for 20 to 25 minutes, until a wooden skewer inserted into the center comes out clean. Cool in the pans for 5 minutes, then turn out onto a rack and cool completely before serving.