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These Oatmeal Raspberry Muffins are a wholesome treat for those times you’re craving something lightly sweet yet nourishing. Made with whole grain oats instead of flour, they are the perfect grab-and-go snack or breakfast.
Raspberries have a tendency to be underrepresented in the treat world, and I’m not sure I understand why. From my Almond Flour Raspberry Scones, Raspberry Brownies to my Raspberry Cake and Raspberry Crumb Bars, I try to give the raspberry ample well-deserved time in the limelight.
In my latest celebration of raspberries, I’m here with my nourishing Oatmeal Raspberry Muffins, which I find to be the perfect little snack.
Made with oats, pure maple syrup, eggs, and fresh raspberries, these healthy muffins are the perfect way to honor your sweet tooth without a lot of excess sugar. They’re simple, unpretentious, and taste refreshing!
Plus, the ingredients are easy to find at any grocery store!
Ingredient Notes:
Quick Oats: Taking the place of regular all-purpose flour, I use oats for whole grains and fiber, which have less of an impact on blood sugar. I use quick oats or instant oats, but rolled oats or old fashioned oats work too.
To make gluten-free raspberry muffins, use oats that are certified gluten-free. I use gluten-free sprouted oats.
Greek Yogurt: Here for moisture and a little kick of protein, Greek yogurt is a lovely addition to muffin recipes because it aids in the texture and the nutrient content. Replace it with cottage cheese or sour cream if you’d like.
Eggs: A couple of eggs help the batter rise to create fluffy muffins.
Avocado Oil: Brings richness and generates a moist crumb for the best flavor and texture.
Pure Maple Syrup: I make these muffins lightly sweet using pure maple syrup, because I prefer natural sweeteners. You can easily adjust the level of sweetness if you like sweeter treats!
Baking Powder and Baking Soda: The leavening agents. Baking powder and baking soda help the muffin batter rise to its full potential.
Ground Cinnamon: I love adding ground cinnamon to baked goods because it brings a special warmth. Skip it if you aren’t into it.
Pure Vanilla Extract: Gives your taste buds a little hug.
Sea Salt: Salt is a major flavor enhancer and makes the muffins taste sweeter without the need for excess sugar. Don’t skip it!
Fresh Raspberries: The main ingredient! Fresh raspberries add juicy pockets of tangy flavor, ideal for berry lovers.
Recipe Customizations
- For sweet muffins, add 1 to 4 tablespoons of brown sugar.
- If you like your muffins to be extra moist, add another 1 to 2 tablespoons of avocado oil.
- Add lemon zest from one or two lemons for lemon raspberry muffins.
- Mix in ½ to ⅔ cup of chocolate chips if you enjoy the combination of raspberries and chocolate.
- Add a streusel topping by following the streusel recipe for my Gluten-Free Blueberry Muffins.
- For a dairy-free version, replace the Greek yogurt with two mashed ripe bananas. This will also create sweeter muffins with some banana flavor.
How to Make Raspberry Muffins:
Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with 9 paper liners.
Transfer the oats, ground cinnamon, baking powder, baking soda, and sea salt to a high-powered blender and blend for 60 seconds, or until a flour mixture forms.
Mix the eggs, Greek yogurt, avocado oil, pure maple syrup, and pure vanilla extract together in a large bowl.
Transfer the dry ingredients to the bowl with the wet ingredients and stir well.
Stir in the fresh raspberries.
Fill the muffin holes up all the way and add more raspberries on top if you’d like. Bake on the center rack of the preheated oven for 20-22 minutes, or until the muffin tops are golden brown.
Insert a digital thermometer into the center of the muffin. They are ready once they have reached an internal temperature of 190 degrees F or higher.
Allow the muffins to cool to room temperature inside of the muffin tray before peeling and eating. If you peel the muffin liners off when the muffin is still warm, you will lose some of the muffin to the paper. For this reason, I recommend waiting until the muffins have fully cooled.
Enjoy one warmed up with melted butter and raspberry jam!
Storage Options:
- Room Temperature: Keep the muffins in an airtight container or a zip lock bag on the counter for up to 2 days.
- Refrigerator: Store muffins in the refrigerator for up to 1 week.
- Freezer: For longer term storage, freeze in a freezer bag for up to 2 months.
The next time you find yourself yearning for a raspberry treat, consider this healthy muffin recipe!
More Muffin Recipes:
- Double Chocolate Sweet Potato Muffins
- Banana Oat Muffins
- Blueberry Cottage Cheese Muffins
- Almond Flour Chocolate Chip Muffins
- Carrot Ginger Orange Muffins
Oatmeal Raspberry Muffins Recipe
Ingredients
- 2 cups quick oats
- 1.5 tsp ground cinnamon, optional
- 2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp sea salt*
- 2 large eggs
- 1 (5.3-oz) container Greek yogurt , (about ½ cup)
- 4 Tbsp avocado oil
- ½ cup pure maple syrup
- 2 tsp pure vanilla extract
- 6 ounces fresh raspberries
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with 9 paper liners.
- Transfer the oats, ground cinnamon, baking powder, baking soda, and sea salt to a high-powered blender and blend for 60 seconds, or until a flour mixture forms.
- Mix the eggs, Greek yogurt, avocado oil, pure maple syrup, and pure vanilla extract together in a large bowl. Transfer the dry ingredients to the bowl with the wet ingredients and stir well. Stir in the fresh raspberries.
- Fill the muffin holes up all the way and add more raspberries on top if you’d like. Bake on the center rack of the preheated oven for 20-22 minutes, or until the muffin tops are golden brown.
- Insert a digital thermometer into the center of the muffin. They are ready once they have reached an internal temperature of 190 degrees F or higher.
- Allow the muffins to cool to room temperature inside of the muffin tray before peeling and eating. If you peel the muffin liners off when the muffin is still warm, you will lose some of the muffin to the paper. For this reason, I recommend waiting until the muffins have fully cooled.
- Enjoy one warmed up with melted butter and raspberry jam!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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