Cooking and Meal Prep Recipes Raspberry Oatmeal Muffins By Kaleigh McMordie, MCN, RDN, LD Kaleigh McMordie, MCN, RDN, LD Facebook LinkedIn Twitter Kaleigh McMordie, MCN, RDN, LD, is an intuitive eating registered dietitian with a master's in clinical nutrition. Learn about our editorial process Updated on January 26, 2022 Medically reviewed Verywell Fit articles are reviewed by board-certified physicians and nutrition and exercise healthcare professionals. Medical Reviewers confirm the content is thorough and accurate, reflecting the latest evidence-based research. Content is reviewed before publication and upon substantial updates. Learn more. by Kristy Del Coro, MS, RDN, LDN Medically reviewed by Kristy Del Coro, MS, RDN, LDN LinkedIn Twitter Kristy is a licensed registered dietitian nutritionist and trained culinary professional. She has worked in a variety of settings, including MSKCC and Rouge Tomate. Learn about our Medical Review Board Print Kaleigh McMordie, MCN, RDN, LD (132 ratings) 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. Ingredients 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 Preparation Preheat the oven to 400F. Line a muffin tin with paper liners or spray with cooking spray. Combine oats, milk, and lemon juice in a small bowl. Let stand while preparing other ingredients. In a large mixing bowl, whisk together flour, baking powder, baking soda, and brown sugar. Add egg and oil to oat mixture. Mix well. Add oat mixture to dry ingredients and stir just until moistened. Gently fold in raspberries. Scoop batter into muffin tin, filling each cup 3/4 of the way full. 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. Rasane P, Jha A, Sabikhi L, Kumar A, Unnikrishnan VS. Nutritional advantages of oats and opportunities for its processing as value added foods - A review. J Food Sci Technol. 2015;52(2):662-675. doi:10.1007/s13197-013-1072-1 Rebello CJ, O'Neil CE, Greenway FL. Dietary fiber and satiety: The effects of oats on satiety. Nutr 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. See Our Editorial Process Meet Our Review Board Share Feedback Was this page helpful? Thanks for your feedback! What is your feedback? Other Helpful Report an Error Submit Advertiser Disclosure × The offers that appear in this table are from companies that partner with and compensate Verywell Fit for displaying their offer. These partnerships do not impact our editorial choices or otherwise influence our editorial content.