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!