Raspberry Oatmeal Muffins

raspberry oatmeal muffins
Kaleigh McMordie, MCN, RDN, LD
Total Time 30 min
Prep 10 min, Cook 20 min
Yield 12 muffins (147 calories each)

Breakfast muffins are popular for a reason—they are easy to eat on the go and they taste delicious. But most ready-made breakfast muffins are loaded with sugar and saturated fats, even seemingly healthy kinds like bran muffins! Before reaching for a giant muffin at the coffee shop or bakery, consider making your own nutritious muffins at home for a week’s worth of breakfasts on-the- go. They're much healthier and much less expensive, too!

These raspberry oatmeal muffins are made with whole grain oats and flour to help control your blood pressure, and they are bursting with juicy seasonal raspberries. The combination of whole grains and raspberries offers plenty of fiber for staying power that will keep you full much longer than muffins made with white flour, which usually lack fiber and vitamins.

Ingredients

  • 1 cup rolled oats
  • 1 cup skim milk
  • 1 tablespoon lemon juice
  • 1 cup white whole wheat flour
  • 1 teaspoon baking powder (low-sodium if possible)
  • ½ teaspoon baking soda
  • ½ cup lightly packed brown sugar
  • 1 large egg, beaten
  • ¼ cup canola oil
  • 1 cup raspberries, frozen or fresh

Preparation

  1. Preheat the oven to 400F. Line a muffin tin with paper liners or spray with cooking spray.

  2. Combine oats, milk and lemon juice in a small bowl. Let stand while preparing other ingredients.

  3. In a large mixing bowl, whisk together flour, baking powder, baking soda, and brown sugar.

  4. Add egg and oil to oat mixture. Mix well.

  5. Add oat mixture to dry ingredients and stir just until moistened. Gently fold in raspberries.

  1. Scoop batter into muffin tin, filling each cup 3/4 of the way full.

  2. Bake for 15 to 22 minutes or until top bounces back when lightly touched. Remove from oven and cool 10 minutes before removing muffins to a cooling rack.

Ingredient Variations and Substitutions

You can use either fresh or frozen raspberries in these yummy oatmeal muffins, or you can switch out the fruit for whatever is in season at the time. Try adding diced apples and cinnamon, or use frozen blueberries instead of raspberries. There are so many nutritious options, so get creative with your mix-ins and enjoy a sweet breakfast treat you can feel good about.

Cooking and Serving Tips

To keep muffins from becoming too hard and dense, avoid over-stirring the batter.

If you're using frozen berries, do not thaw before use.

Pair a muffin with a boiled egg and a piece of fruit for a balanced breakfast that you can eat on your commute or when you get to work.

Since these muffins are also a reasonable portion size, one muffin has roughly 150 calories, so it would also make a great snack.

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