These raspberry oatmeal muffins are the perfect blend of old-fashioned oats and juicy raspberries, offering a healthy and delicious breakfast option.
Whether you’re looking for an on-the-go breakfast or a nutritious snack, these muffins are a fantastic choice. Made with simple, wholesome ingredients, they’re perfect for meal prep and sure to become a household favorite.
More Healthy Muffin Recipes
If you love these raspberry oat muffins, be sure to check out our other delicious and healthy homemade muffin recipes:
- Perfect Fluffy Maple Chocolate Chip Muffins {Easy Recipe!} – These muffins are light, fluffy, and packed with the rich flavor of maple syrup and chocolate chips.
- Easy Sourdough Discard Blueberry Muffins – A delicious way to use up your sourdough discard, with a perfect burst of blueberry flavor in every bite.
- Kid-approved Sourdough Zucchini Muffins – Sneak some veggies into your baking with these tasty and healthy sourdough zucchini muffins.
- The Best Whole Wheat Banana Muffins With Maple Sugar – Moist and flavorful banana muffins sweetened with maple sugar, perfect for a wholesome treat.
Jump to:
Ingredients You Need and Why
- Vanilla Greek yogurt – Adds moisture and a slight tang, improving the texture and flavor.
- Maple Syrup – A natural sweetener that adds a rich, caramel-like flavor while keeping the muffins moist.
- Rolled oats – Adds a hearty texture and increases the fiber content compared to regular muffins.
- Frozen raspberries – Adds a burst of tart flavor and moisture to the muffins.
- eggs
- olive oil
- milk
- vanilla extract
- all purpose flour
- salt
- baking powder
- baking soda
See recipe card for quantities.
Instructions
- Step 1: Combine all spices into a large bowl and combine thoroughly with mixture
- Form into ball shape with your hands
- Step 3: Press into patties
- Step 4: Cook in oven for x minutes at 400 degrees
Hint: For extra moist muffins, let the batter sit for 5-10 minutes before baking to allow the oats to absorb some of the liquid.
Substitutions
- Greek yogurt – Use regular, or dairy-free yogurt if preferred.
- Olive oil – Substitute with melted coconut oil or melted butter.
Variations
- Chcolate chips – Add ½ cup of white chocolate chips for a sweeter treat.
- Citrus twist – Add the zest of one lemon or orange for a refreshing citrus flavor.
Equipment
- Stand mixer with paddle attachment (optional)
- – OR – large mixing bowl
- Medium mixing bowl
- Whisk or electric hand mixer (for those without a stand mixer)
- Wooden spoon (for those without a stand mixer)
- Muffin pan
- Paper muffin liners, or silicone muffin liners
Storage
Store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, freeze the muffins in a labeled freezer bag for up to 3 months.
Top Tip
For a bakery-style muffin top, sprinkle a little raw sugar on top of each muffin before baking. This will add a slight crunch and a beautiful finish.
FAQ
Yes, you can use fresh raspberries instead of frozen. Fresh raspberries won’t hold their shape as well, but still give an excellent flavor. They also might release more juice, so consider tossing them lightly in a tablespoon of flour before folding them into the batter to prevent them from sinking to the bottom of the muffins.
Absolutely! You can substitute the all-purpose flour or whole wheat flour with a gluten-free flour blend. I like Bob’s Red Mill 1 to 1.
To make the muffins dairy-free, substitute the Greek yogurt with a dairy-free yogurt alternative and use coconut milk in place of regular milk.
You can use any type of yogurt you prefer. Greek yogurt is thicker and provides a richer texture, but regular yogurt or even sour cream can be used as well.
Yes, you can use quick oats if that’s what you have on hand. The texture might be slightly different, but the muffins will still be good.
Definitely! Adding nuts or seeds like chopped walnuts, almonds, or chia seeds can provide extra crunch and nutritional benefits. Mix in about ¼ to ½ cup of your preferred chopped nuts or seeds with the dry ingredients.
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Easy Raspberry Oatmeal Muffins | Healthy Recipe
Ingredients
- 2 eggs
- ¾ cup vanilla Greek yogurt
- ¼ cup olive oil
- 2 tablespoon milk
- 1 teaspoon vanilla extract
- ¾ cup maple syrup
- ½ cup all-purpose flour
- ½ cup rolled oats
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup frozen raspberries
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with oil.
Prepare the Wet Ingredients
- Using a Stand Mixer: In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs on medium speed until lightly beaten. Add the vanilla Greek yogurt, maple syrup, olive oil, milk, and vanilla extract. Mix on medium speed until well combined.
- Without a Stand Mixer: In a large bowl, beat the eggs using a hand whisk or an electric hand mixer until lightly beaten. Add the vanilla Greek yogurt, maple syrup olive oil, milk, and vanilla extract. Mix until well combined.
Combine the Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour (or whole wheat flour), rolled oats, salt, baking powder, and baking soda.
Mix Wet and Dry Ingredients
- Using a Stand Mixer: With the mixer on low speed, gradually add the dry ingredients to the liquid ingredients, mixing until just combined. Be careful not to over-mix to keep the muffins light and fluffy.
- Without a Stand Mixer: Gradually add the dry ingredients to the wet ingredients in the large mixing bowl, mixing with a hand whisk or a wooden spoon until just combined. Be careful not to over-mix to keep the muffins light and fluffy.
- Gently fold in the frozen raspberries, ensuring they are evenly distributed throughout the batter.
- Carefully spoon muffin batter into muffin cups, filling each cup about ⅔ full.
- Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature.
Notes
- For extra moist muffins, let the batter sit for 5-10 minutes before baking to allow the oats to absorb some of the liquid.
- Substitute Greek yogurt with regular or dairy free yogurt if preferred.
- Add ½ cup of white chocolate chips for a sweeter treat.
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