• 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 2/3 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.