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Healthy Raspberry Muffins [One Bowl] Recipe

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4.1 from 32 reviews

These Healthy Raspberry Muffins are a wholesome and delicious treat made in just one bowl. Combining the natural sweetness of maple syrup, the creaminess of yogurt, and the fresh burst of raspberries, these muffins are a perfect balance of flavor and nutrition. Made with rolled oats and whole wheat or all-purpose flour, they offer a slightly hearty texture without compromising on softness. Ideal for breakfast, snacks, or a guilt-free dessert, this easy recipe is baked to perfection and contains no refined sugar.

  • Total Time: 30-35 minutes
  • Yield: 12 muffins

Ingredients

Wet Ingredients

  • 2 eggs
  • 3/4 cup plain yogurt
  • 1/2 cup maple syrup
  • 1/4 cup olive oil
  • 2 tablespoons milk
  • 1 teaspoon pure vanilla extract

Dry Ingredients

  • 1 1/2 cups all-purpose flour or whole wheat flour
  • 1/2 cup rolled oats
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda

Other

  • 1 cup fresh or frozen raspberries

Instructions

  1. Preheat the oven. Set your oven to 350°F (175°C) to prepare it for baking your muffins evenly.
  2. Mix wet ingredients. In a large bowl, thoroughly combine the eggs, plain yogurt, maple syrup, olive oil, milk, and vanilla extract until smooth.
  3. Add dry ingredients. Stir in the flour (whole wheat or all-purpose), rolled oats, salt, baking powder, and baking soda just until everything is combined to avoid overmixing.
  4. Fold in raspberries. Gently fold fresh or frozen raspberries into the batter to distribute them evenly without breaking them up too much.
  5. Prepare muffin tin. Spray a 12-cup standard muffin tin with cooking spray to prevent sticking and evenly distribute the batter between the cups, filling them almost full.
  6. Bake the muffins. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffin tops spring back when pressed or a toothpick inserted into the center comes out clean.

Notes

  • You can substitute olive oil with melted coconut oil or avocado oil for a different flavor profile.
  • If using frozen raspberries, do not thaw before folding them into the batter to prevent the batter from turning pink and watery.
  • Whole wheat flour adds more fiber and a nuttier taste, but all-purpose flour keeps muffins lighter.
  • Leftover muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 1 month.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://flavorhug.com/healthy-raspberry-muffins-one-bowl-recipe/