Raspberry Oatmeal Muffins
These raspberry oatmeal muffins are simple, wholesome, and satisfying. Made with raspberries, oats, and zero refined sugar, you can feel good eating one or two, or three! Find the easy muffin recipe right here.
These raspberry oatmeal muffins have a hearty, wholesome texture because they’re made with oatmeal. Oats in muffins and oatmeal muffins are two completely different things. Oats are a dry ingredient; oatmeal is a wet ingredient. Today we’re making OATMEAL muffins.
These oatmeal muffins are:
- simple to make
- warm + buttery
- made with oats
- sweetened with honey
- bursting with raspberries
How to Make Oatmeal Muffins
There are only 2 main steps before baking the muffins.
- Soak the oats in milk for 20 minutes: By doing so, the oats will soak up a lot of the milk. This creates a thicker and creamier muffin batter. The soaked oats won’t actually be the consistency of oatmeal because we aren’t cooking the two together. Rather, the oats will rise to the top of the bowl.
- Mix the batter together: Mix the dry ingredients in 1 bowl and the wet ingredients in another bowl. Mix together, then add the soaked oats & milk. That’s it, you’re done.
Then it’s time to bake some yummy raspberry oatmeal muffins!
Ingredients for Raspberry Oatmeal Muffins
Nothing but basics here! Besides oats and milk, you’ll need flour, butter, honey, egg, and a little cinnamon and vanilla extract for flavor. I encourage you to use melted butter instead of oil or a lower fat ingredient. The muffins lost a lot of flavor without the butter.
If you’re more of a muffins-should-have-chocolate person, go ahead and replace the berries with a cup of chocolate chips. Consider this recipe your oatmeal + honey master muffin recipe and play around with different flavors and add-ins!
More Muffin Recipes
These raspberry oatmeal muffins are wholesome and satisfying. Made with raspberries, oats, and zero refined sugar, you can feel good eating two, or three!
- 1 cup (240ml) milk
- 1 cup (84g) old-fashioned whole rolled oats
- 1 1/4 cups (162g) all-purpose flour (spoon & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 cup (53g) unsalted butter, melted and slightly cooled
- 1/4 cup (64g) unsweetened applesauce
- 1/2 cup (173g) honey
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 1 heaping cup (140g) fresh or frozen raspberries, halved if fairly large (do not thaw)
- Combine milk and oats. Set aside for 20 minutes so the oats puff up and soak up some moisture. This is crucial to the recipe! (I usually melt the butter now so it has a few minutes to cool.) Don’t do this the night before as that’s too long for soaking. If you find the oats haven’t soaked up any moisture after 20 minutes, give it a stir and wait 10 more minutes.
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
- Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Set aside. Whisk the melted butter, honey, egg, and vanilla extract together in a medium bowl until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the soaked oats (milk included, do not drain) and raspberries. Fold everything together gently just until combined.
Spoon the batter into muffin cavities, filling them all the way to the top. Depending on the size of your muffin cavities, you may have a little extra batter left. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. (For mini muffins, bake 11-13 minutes at 350°F (177°C). the entire cooking time.) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- Muffins stay fresh covered at room temperature for a few days, then transfer to the fridge for up to 1 week.
Make Ahead Instructions: For longer storage, freeze muffins for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave.
Milk: I tested the muffins with unsweetened almond milk, but any milk, dairy or nondairy, will work.
Oats: I recommend whole oats. Quick or instant oats are too thin and will dissolve in the batter as it cooks.
Flour: For best taste and texture, I recommend all-purpose flour. Using half all-purpose and half whole wheat flour will also work fine.
Oil: You can use canola, vegetable, or melted coconut oil instead of the butter, but the flavor will change. I strongly recommend melted butter.
Sugar: You can use 1/2 cup maple syrup, coconut sugar, or packed light or dark brown sugar instead of honey.
Change it up: Feel free to use any favorite berry in this recipe.
Why the Initial High Temperature? The hot burst of air help the muffins rise quickly, then the inside of the muffin can bake for the remainder of the time.