Quick and easy Raspberry Oat Muffins make the perfect grab-and-go breakfast or snack. Healthy and delicious filled with good-for-you ingredients they make an excellent choice for your family.
Just because you want to eat healthy doesn’t mean you have to give up baked goods. These nourishing, low fat muffins are low in sugar and made with wholesome ingredients including buttermilk, whole wheat flour, ground flaxseed and rolled oats. They’re also filled with bright red raspberries that create an explosion of sweet-tart berry goodness in every bite. You’ll feel good knowing you’re starting the day with a treat that’s healthy, practical and tasty!
Ingredients needed
- rolled oats
- buttermilk
- egg
- butter
- vanilla
- whole wheat flour
- ground flaxseed
- brown sugar
- baking powder & baking soda
- salt
- cinnamon
- fresh raspberries
How to make these muffins
These muffins have a unique process that keeps them moist. The recipe starts with mixing the wet ingredients and the rolled oats together and letting it stand for a few minutes until it turns into an oatmeal texture. This method is what keeps the muffins from getting dry and guarantees a moist tender crumb when they’re baked.
- Preheat oven and grease 12 standard muffin cups or line with paper liners
- Combine rolled oats, buttermilk, egg, melted butter and vanilla and let stand
- Combine whole wheat flour, flaxseed, brown sugar, baking powder, baking soda, salt and cinnamon
- Add rolled oats wet mixture to dry ingredients and stir to moisten, don’t over mix
- Gently fold in raspberries
- Fill muffin cups and bake, let cool, then un-mold the muffins
A beautiful aroma of fresh muffins and sweet raspberries baking overtakes the house while they bake in the oven. Once they’re out of the oven, no one will be able to resist one!
What makes these the best muffins?
- Quick and easy to make with simple ingredients
- Contains wholesome ingredients
- Low in sugar and fat
- Loaded with fresh raspberries
- Healthy and nutritious
- Perfect for breakfast or snack
- Great taste
Frequently asked questions
What if I don’t have buttermilk?
You could use milk and vinegar or lemon juice and make your own buttermilk. Simply add 1 tablespoon white vinegar or lemon juice to a 1 cup measuring cup then add enough milk to measure 1 cup. Gently stir and let stand at room temperature for 5 minutes.
Can I use frozen raspberries in this recipe?
Although I love to make these muffins in summer when fresh raspberries are plentiful, they certainly can be made with frozen raspberries so you can make them all year round. Do not thaw frozen raspberries, add them frozen to the batter and fold them in gently.
Can I replace the raspberries with any other fruit?
You could easily replace the raspberries with fresh or frozen blueberries for an equally yummy result.
Will the berries sink in the batter?
Since this muffin batter is very thick, the berries will stay evenly distributed without sinking to the bottom.
How long do the muffins keep?
Store cooled muffins in an airtight container and keep them at room temperature for 3 days or in the refrigerator for up to 5 days. You can also freeze the muffins in an airtight container for 3 months. To thaw frozen muffins, transfer the muffins to a rack and thaw at room temperature.
They taste as delicious as they look with the added bonus of being healthy and good for you. These muffins are my favourite and I make them often. They’re so easy to make and everyone appreciates a fresh batch of muffins anytime!
My family loves these muffins and without a doubt, yours will too. Give them a try and drop me a line to let me know how you like them!
More muffin recipes:
Raspberry Oat Muffins
Quick and easy Raspberry Oat Muffins make a healthy grab-and-go breakfast or snack. Made with wholesome ingredients including buttermilk, whole wheat flour, ground flaxseed, rolled oats and raspberries.
Ingredients
- 1 cup rolled oats
- 1 cup buttermilk
- 1 egg
- ½ cup butter melted and cooled slightly
- 1 teaspoon vanilla
- 1 ½ cups whole wheat flour
- ½ cup ground flaxseed
- ¾ cup lightly packed brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- 1 heaping cup fresh raspberries
Instructions
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Preheat oven to 350 degrees F. Grease 12 standard muffin cups with butter or non-stick cooking spray or line with paper liners.
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In a medium bowl, combine rolled oats, buttermilk, egg, melted butter and vanilla. Mix well and let stand for 5 - 10 minutes.
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In a large mixing bowl, combine whole wheat flour, ground flaxseed, brown sugar, baking powder, baking soda, salt and cinnamon.
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Add the rolled oats mixture to the dry ingredients in the large bowl. Stir just enough to moisten and incorporate all the ingredients. Batter will be very thick. Gently fold in the raspberries.
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Fill prepared muffin cups ¾ full. Bake for 20 to 25 minutes or until golden. Let cool for 5 minutes then un-mold the muffins and cool completely on a rack.
so excited to make these today!!
Thank you, hope your family enjoys them!
These muffins look awesome! I will definitely make them 😉
Great website!
Made these this week and they are AWESOME! I had to use regular milk instead of buttermilk and I skipped the ground flax seed because I didn’t have it 😉 Also swapped a chopped fresh orange for raspberries – worth noting you can use any fruit and the base recipe is perfect!