These raspberry oatmeal muffins are wholesome and satisfying. Made with raspberries, oats, and zero refined sugar, you can feel good eating two, or three!
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.
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.