Easy Raspberry Oatmeal Muffins | Healthy Recipe

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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.

homemade raspberry muffins in a muffin pan

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.

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.

labeled ingredients for raspberry oatmeal muffins

eggs
olive oil
milk
vanilla extract
all purpose flour
salt
baking powder
baking soda

See recipe card for quantities.

Instructions

flour and old fashioned oats in a mixing bowl

Combine dry ingredients in a mixing bowl.

wet ingredients for raspberry oatmeal muffins in a mixing bowl

Add in wet ingredients. Mix on low speed, taking care not to over mix.

raspberry oatmeal muffin batter in a muffin pan

Gently fold in raspberries, then fill muffin cups 2/3 full.

Bake 20-25 mins until golden. Allow muffins to cool slightly before removing.

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

Chocolate chips – Add 1/2 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

Can I use fresh raspberries instead of frozen?

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.

Can I make these muffins gluten-free?

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.

How can I make these muffins dairy-free?

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.

Can I use something besides Greek yogurt?

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.

Can I use quick oats instead of rolled oats?

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.

Can I add nuts or seeds to these muffins?

Definitely! Adding nuts or seeds like chopped walnuts, almonds, or chia seeds can provide extra crunch and nutritional benefits. Mix in about 1/4 to 1/2 cup of your preferred chopped nuts or seeds with the dry ingredients.

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