Raspberry Oatmeal Muffins
Packed with juicy raspberries and heart-healthy oats, these Raspberry Oatmeal Muffins are the perfect balance of wholesome and indulgent. Softened old-fashioned rolled oats create a moist, tender crumb, while a hint of cinnamon adds cozy warmth to each bite. Whether you use fresh or frozen raspberries, their vibrant, tangy flavor provides a delightful contrast to the muffin's lightly sweet, brown sugar base. Easily customizable with a sprinkle of oats on top for added texture, these muffins are a quick-bake delight, ready in just 35 minutes. Perfect for breakfast, snack time, or a grab-and-go treat, these crowd-pleasers are kid-friendly, freezer-friendly, and packed with goodness.
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Recipe Information
Ingredients
- 1 cup Old-fashioned rolled oats
- 1 cup Milk
- 1 cup All-purpose flour
- 0.5 cup Brown sugar
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.25 cup Vegetable oil
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 cup Fresh or frozen raspberries
- 2 tablespoons Optional: Rolled oats (for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
In a large mixing bowl, combine the rolled oats and milk. Let the mixture sit for 10 minutes to soften the oats.
In another bowl, whisk together the flour, brown sugar, baking powder, ground cinnamon, and salt.
To the oats and milk mixture, add the vegetable oil, egg, and vanilla extract. Stir until well combined.
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
Gently fold in the raspberries, ensuring they're evenly distributed throughout the batter.
Divide the batter evenly among the muffin cups, filling each about three-quarters full. If desired, sprinkle a few rolled oats on top for texture.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
1762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.5 g | 94% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 35.7 g | ||
| Cholesterol | 242 mg | 80% | |
| Sodium | 2306 mg | 100% | |
| Total Carbohydrate | 244.2 g | 89% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 85.3 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 478 mg | 37% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1040 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
