Raspberry Oatmeal Muffins
Soft, fluffy, and bursting with bright berry flavour, these healthy raspberry muffins are a wholesome twist on a classic bake. Juicy raspberries are folded into a lightly sweetened batter made with hearty oats, whole wheat flour, and creamy yogurt, creating the perfect balance of tender and satisfying in every bite. Finished with a golden top and a hint of vanilla, they’re a feel-good treat that’s just as perfect for breakfast as they are for an afternoon snack.
Ingredients
1 cup whole wheat flour
1 cup fresh raspberries
1 cup rolled oats
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 eggs
⅓ cup maple syrup or honey
½ cup Greek yogurt
¼ cup milk
1 tsp vanilla extract
Directions
Preheat oven to 350°F (175°C) and line a muffin tin.
In a bowl, mix flour, oats, baking powder, baking soda, and salt.
In another bowl, whisk eggs, maple syrup, yogurt, milk, and vanilla.
Combine wet and dry ingredients until just mixed (don’t overmix).
Gently fold in the raspberries.
Divide into muffin cups (about ¾ full).
Bake for 18–22 minutes, until golden and set.
Let cool slightly before enjoying.