Raspberry Oatmeal Muffins

raspberry oatmeal muffins
Kaleigh McMordie, MCN, RDN, LD
Total Time: 30 min
Prep Time: 10 min
Cook Time: 20 min
Servings: 12

Nutrition Highlights (per serving)

147 calories
6g fat
21g carbs
4g protein
Show Nutrition Label Hide Nutrition Label
Nutrition Facts
Servings: 12
Amount per serving  
Calories 147
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1g 5%
Cholesterol 16mg 5%
Sodium 110mg 5%
Total Carbohydrate 21g 8%
Dietary Fiber 3g 11%
Total Sugars 8g  
Includes 6g Added Sugars 12%
Protein 4g  
Vitamin D 0mcg 0%
Calcium 67mg 5%
Iron 1mg 6%
Potassium 135mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Breakfast muffins are popular for a reason—they are easy to eat on the go and they taste delicious. But most ready-made breakfast muffins are loaded with sugar and saturated fats. Before reaching for a giant muffin at the coffee shop or bakery, consider making your own nutritious muffins at home for a week’s worth of breakfasts on the go.

These raspberry oatmeal muffins are made with whole grain oats and flour to help control your blood pressure, and they are bursting with juicy, nutrient-filled raspberries. The combination of whole grains and raspberries offers ​plenty of fiber for staying power that will keep you full much longer than muffins made with white flour, which usually lack fiber and vitamins.


  • 1 cup rolled oats
  • 1 cup skim milk
  • 1 tablespoon lemon juice
  • 1 cup white whole wheat flour
  • 1 teaspoon baking powder (low-sodium if possible)
  • 1/2 teaspoon baking soda
  • 1/2 cup lightly packed brown sugar
  • 1 large egg, beaten
  • 1/4 cup canola oil
  • 1 cup raspberries, frozen or fresh


  1. Preheat the oven to 400F. Line a muffin tin with paper liners or spray with cooking spray.

  2. Combine oats, milk, and lemon juice in a small bowl. Let stand while preparing other ingredients.

  3. In a large mixing bowl, whisk together flour, baking powder, baking soda, and brown sugar.

  4. Add egg and oil to oat mixture. Mix well.

  5. Add oat mixture to dry ingredients and stir just until moistened. Gently fold in raspberries.

  6. Scoop batter into muffin tin, filling each cup 3/4 of the way full.

  7. Bake for 15 to 22 minutes or until top bounces back when lightly touched. Remove from oven and cool 10 minutes before transferring muffins to a cooling rack.

Variations and Substitutions

You can use either fresh or frozen raspberries in these yummy oatmeal muffins, or you can switch them out for whatever is in season at the time.

Try adding diced apples and cinnamon, or use frozen blueberries instead of raspberries. There are so many nutritious options, so get creative with your mix-ins and enjoy a sweet breakfast treat you can feel good about.

Cooking and Serving Tips

  • To keep muffins from becoming too hard and dense, avoid over-stirring the batter.
  • If you're using frozen berries, don't thaw before use.
  • Pair a muffin with a boiled egg and a piece of fruit for a balanced breakfast that you can eat on your commute or when you get to work.
  • With roughly 150 calories per muffin, these muffins also make for a great mid-day snack.

Rate this Recipe

You've already rated this recipe. Thanks for your rating!
2 Sources
Verywell Fit uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.
  1. Rasane P, Jha A, Sabikhi L, Kumar A, Unnikrishnan VS. Nutritional advantages of oats and opportunities for its processing as value added foods - A reviewJ Food Sci Technol. 2015;52(2):662-675. doi:10.1007/s13197-013-1072-1

  2. Rebello CJ, O'Neil CE, Greenway FL. Dietary fiber and satiety: The effects of oats on satietyNutr Rev. 2016;74(2):131-147. doi:10.1093/nutrit/nuv063

By Kaleigh McMordie, MCN, RDN, LD
Kaleigh McMordie, MCN, RDN, LD, is an intuitive eating registered dietitian with a master's in clinical nutrition.