Start Your Morning Right with Raspberry-Oatmeal Muffins!
On
02/11/2024Reading time:
8 min
Summary:
Whip up a batch of these wholesome Raspberry-Oatmeal Muffins for a nutritious breakfast you can enjoy all week. Made with whole-grain oats and bursting with fresh raspberries, these muffins are full of fiber to keep you satisfied and energized through the morning. Perfect for a quick, healthy start to your day!
Raspberry-Oatmeal Muffins
Before grabbing a muffin from the coffee shop or bakery, think about making your own healthy batch at home for easy, on-the-go breakfasts all week. These raspberry-oatmeal muffins are packed with whole-grain oats, flour, and juicy, nutrient-rich raspberries. The blend of whole grains and raspberries provides plenty of fiber, helping you feel fuller for longer.
Ingredients
1 cup reduced-fat milk
1 tablespoon lemon juice
1 cup old-fashioned rolled oats
1 cup white whole-wheat flour
½ cup lightly packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
¼ teaspoon salt
1 large egg, beaten
¼ cup canola oil
1 teaspoon vanilla extract
1 cup fresh or frozen raspberries
Directions
Preheat oven to 400°F. Coat a 12-cup muffin tin with cooking spray.
Combine 1 cup milk and 1 tablespoon lemon juice in a medium bowl. Set aside.
Whisk 1 cup each oats and flour, ½ cup brown sugar, 1 teaspoon baking powder, ½ teaspoon baking soda and ¼ teaspoon salt together in a large bowl.
Whisk egg, 1/4 cup oil and 1 teaspoon vanilla together in a medium bowl. Add the milk mixture and combine. Add the wet mixture to the dry mixture; stir until just moistened. Gently fold in 1 cup raspberries.
Divide the batter among the prepared muffin cups. Bake until a toothpick inserted in the center comes out clean, 15 to 22 minutes. Let cool in the pan for 10 minutes before transferring to a wire rack.