Raspberry Oat Muffins

These easy, healthy Raspberry Oat Muffins are made with nutrients and protein galore. Including oat flour, rolled oats, maple syrup, and a streusel topping, they’re a healthy treat sure to satisfy sweet cravings!

Easy and delicious healthy raspberry oat muffins

It’s time to make some delicious raspberry oat muffins! Whether you’re a meal prepper or you just like to have a tasty, healthy snack on hand, these muffins are the perfect option. I like to make them for an easy grab-and-go breakfast or snack. They’re delicious alongside coffee in the morning, but they’re also sweet enough to serve as a healthy dessert!

Ingredients in oat and raspberry muffins

These muffins are made in two parts: the base and the streusel topping. Many of the ingredients — such as the oat flour, rolled oats, coconut oil, and salt — overlap, making the full ingredient list that much simpler!

Muffin Base

• Oat flour: To kick off the muffins, we will start with 2 cups of oat flour.
• Rolled oats: Then, we’ll add density and protein with 1/2 cup of rolled oats.
• Baking powder: To help the muffins bake properly, use 1/2 tsp of baking powder.
• Baking soda: Follow the baking powder with 1/2 tsp of baking soda.
• Cinnamon: Next, add flavor with 1/2 tsp of cinnamon.
• Salt: Can’t forget the salt! Use 1/4 tsp.
• Eggs: 2 eggs will help the batter reach the correct texture. They’ll also make the muffins nice and fluffy!
• Maple syrup: Next up is maple syrup. This is going to sweeten up the batter without using any artificial flavorings or unnecessary sugar! Use 1/2 cup.
• Coconut oil: Oil is a must for this recipe, but we’re skipping less than ideal vegetable and canola oils and using 1/3 cup of melted coconut oil instead.
• Almond milk: 2/3 cup of almond milk will prevent the muffins from drying out.
• Vanilla extract: Vanilla is a must! Use 1 tsp.
• Almond extract: Add a bit more flavor by including 1/2 tsp of almond extract. If you don’t have this on hand, you can use extra vanilla.
• Raspberries: Last but not least, finish off the batter with 2 cups of frozen raspberries!

Streusel Topping

• Oat flour: The streusel topping begins with a base of 3/4 cup of oat flour.
• Rolled oats: Just like with the batter, we’ll combine the flour with rolled oats. Use 1/2 cup.
• Coconut sugar: 1/2 cup of coconut sugar will sweeten up the topping. You can also use brown sugar here!
• Walnuts: Add a nice, tasty crunch with 1/2 cup of chopped walnuts.
• Coconut oil: Mix in 1/4 cup of melted coconut oil to help the streusel form!
• Salt: Finally, finish off with a pinch of salt.

Tools needed to make healthy raspberry muffins with oats

To create this recipe, you’ll need about 7 kitchen tools and some various measuring cup sizes. Everything is listed below for easy baking!

• Muffin pan
• Nonstick spray
• Medium mixing bowl
• Stirring utensil
• Large mixing bowl
• Whisk
• Spatula

To measure out ingredients, you will need the following sized measuring cups: 1/4 tsp, 1/2 tsp, 1 tsp, 1/4 cup, 1/3 cup, 1/2 cup, and 1 cup.

How to make these raspberry oatmeal muffins

Ready to get started? This recipe comes together easily in around 45 minutes of total time (including prep and baking). Let’s begin!

To begin, preheat the oven to 350°F and spray a muffin tin with nonstick spray.

In a medium mixing bowl, combine the flour, oats, baking powder, baking soda, cinnamon, and salt.

Then, use a large bowl and combine the eggs, maple syrup, coconut oil, almond milk, vanilla, and almond extract.

Add the dry ingredients slowly to the wet ingredients, and whisk together. Once combined, use a spatula and fold in the rest of the dry ingredients. Mix until everything is well combined. Let the batter rest for 10 minutes to allow the oat flour to absorb some of the liquid, and then re-stir.

While the batter rests, make the crumble topping by mixing all of the ingredients in a medium sized bowl.

Fold in the raspberries, and do not over mix.

Finally, scoop the batter into muffin tins, filling them until they’re almost all of the way full. Top with the crumble.

Bake for 24-26 minutes or until a toothpick inserted comes out clean. Let cool completely before eating, or the muffins will be too crumbly!

What is the secret to moist muffins?

When measuring out ingredients, be sure to accurately measure. Using the correct amount of coconut oil and almond milk will help to create perfectly moist muffins. Additionally, avoid overbaking the muffins.

Why are my oat muffins not rising?

A few things can cause flat muffins. The first is using old and expired baking powder and/or baking soda, so be sure to double check those dates! The second is overmixing. Be sure to mix until the ingredients until just combined. Finally, be sure to allow the oven to fully preheat before placing the batter inside.

Can I add chocolate to these muffins?

Absolutely. Chocolate chips are the perfect addition to this recipe if you’re in the mood for something extra sweet!

This recipe allows for a couple of ingredient swaps, as listed below.

Eggs
If you’d like to skip the eggs, you have some options! First, you could swap the eggs with applesauce. It’s true! You can use 1/4 cup of applesauce to replace each egg (1/2 cup total for this recipe). But if applesauce won’t cut it, feel free to make chia seed “eggs” by combining 1 tbsp of chia seeds with 3 tbsp of water per egg. Let the mixture sit until it reaches an egg yolk texture, and then add to the batter!

Raspberries
Not a fan of raspberries? That’s okay! Any berry fruit will work well in these muffins. Feel free to swap the raspberries with strawberries, blueberries, blackberries, or cranberries! You can also use small apple chunks.

If you liked this recipe, you’ll want to try these!

Looking for some more tasty muffin recipes? Try some of these! You’re in for a treat no matter which recipe you choose.

• Pumpkin Chocolate Chip Muffins
• Matcha Blender Muffins
• Healthy Chocolate Zucchini Muffins
• Protein Banana Muffins

All recipes by Erin Morrissey and Photos by Sierra Inn