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.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

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)

Directions

Step 1

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

Step 2

In a large mixing bowl, combine the rolled oats and milk. Let the mixture sit for 10 minutes to soften the oats.

Step 3

In another bowl, whisk together the flour, brown sugar, baking powder, ground cinnamon, and salt.

Step 4

To the oats and milk mixture, add the vegetable oil, egg, and vanilla extract. Stir until well combined.

Step 5

Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.

Step 6

Gently fold in the raspberries, ensuring they're evenly distributed throughout the batter.

Step 7

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.

Step 8

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 9

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.

Step 10

Serve warm or at room temperature. Store in an airtight container for up to 3 days or freeze for longer storage.

Nutrition Facts

Serving size	660 grams (660.0g)

Amount per serving	% Daily Value*
Calories	1762

Total Fat 73.50g	94%
Saturated Fat 13.90g	70%
Polyunsaturated Fat 35.70g
Cholesterol 242mg	81%
Sodium 2306mg	100%
Total Carbohydrate 244.20g	89%
Dietary Fiber 13.90g	50%
Total Sugars 85.30g
Protein 38.90g	78%

Vitamin D 161IU	806%
Calcium 478mg	37%
Iron 11mg	59%
Potassium 1040mg	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.

Source of Calories

Fat: 36.9%

Protein: 8.7%

Carbs: 54.5%