Raspberry Oat Muffins

Bursting with juicy raspberries and hearty oats, these Raspberry Oat Muffins are a wholesome treat perfect for breakfast or an afternoon snack. With a tender crumb and subtle hints of cinnamon, each muffin strikes the perfect balance between sweet and tangy. Made with a blend of buttermilk for moisture and brown sugar for a caramel-like richness, this recipe combines simplicity and flavor in every bite. The inclusion of rolled oats adds a delightful texture while keeping these muffins satisfying and nutritious. Ready in just 35 minutes, these easy-to-make muffins are both kid-friendly and ideal for on-the-go mornings. Whether served warm with a touch of butter or enjoyed as-is, these homemade Raspberry Oat Muffins are bound to become a family favorite.

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups All-purpose flour
• 1 cup Rolled oats
• 0.5 cup Granulated sugar
• 0.25 cup Brown sugar
• 2 teaspoons Baking powder
• 0.5 teaspoon Baking soda
• 0.5 teaspoon Salt
• 1 teaspoon Ground cinnamon
• 1 cup Buttermilk
• 0.25 cup Vegetable oil
• 1 whole Large egg
• 1 teaspoon Vanilla extract
• 1 cup Fresh raspberries
• 1 tablespoon Unsalted butter (for greasing)

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 12-hole muffin tin with unsalted butter or line with paper muffin liners.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, rolled oats, granulated sugar, brown sugar, baking powder, baking soda, salt, and ground cinnamon until well combined.

Step 3

In a separate bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract until smooth.

Step 4

Pour the wet ingredients into the dry ingredients and gently mix with a spatula until just combined. Take care not to overmix; some lumps are fine.

Step 5

Gently fold in the fresh raspberries, ensuring they are evenly distributed but not crushed.

Step 6

Using a spoon or ice cream scoop, divide the batter evenly among the prepared muffin tin, filling each cavity about three-quarters full.

Step 7

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Step 9

Serve warm or at room temperature. Enjoy your Raspberry Oat Muffins!

Nutrition Facts

Serving size	901.6 grams (901.6g)

Amount per serving	% Daily Value*
Calories	2343

Total Fat 85.00g	109%
Saturated Fat 22.30g	112%
Polyunsaturated Fat 34.10g
Cholesterol 244mg	81%
Sodium 3053mg	133%
Total Carbohydrate 359.90g	131%
Dietary Fiber 22.90g	82%
Total Sugars 153.30g
Protein 48.10g	96%

Vitamin D 168IU	840%
Calcium 467mg	36%
Iron 15mg	81%
Potassium 1187mg	25%

*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.

Source of Calories

Fat: 31.9%

Protein: 8.0%

Carbs: 60.1%