Healthy Raspberry Muffins [One Bowl] Recipe
These Healthy Raspberry Muffins are a delicious and wholesome treat made with only one bowl for easy preparation. Packed with fresh or frozen raspberries, whole wheat or all-purpose flour, and naturally sweetened with maple syrup, these muffins provide a moist texture and balanced flavor. Perfect for a nutritious breakfast or snack, they are baked to golden perfection with heart-healthy olive oil and rolled oats adding extra fiber and texture.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
Fruit
- 1 cup fresh or frozen raspberries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the muffins once the batter is prepared.
- Combine Wet Ingredients: In a large mixing bowl, beat together the 2 eggs, 3/4 cup plain yogurt, 1/2 cup maple syrup, 1/4 cup olive oil, 2 tablespoons milk, and 1 teaspoon pure vanilla extract until well combined and smooth.
- Add Dry Ingredients: Add 1 1/2 cups flour (all-purpose or whole wheat), 1/2 cup rolled oats, 1/4 teaspoon salt, 1/2 teaspoon baking powder, and 1/2 teaspoon baking soda to the wet mixture. Stir gently just until all the ingredients are incorporated. Avoid overmixing to keep the muffins tender.
- Fold in Raspberries: Carefully fold in 1 cup of fresh or frozen raspberries so they are evenly distributed throughout the batter without breaking them up too much.
- Prepare Muffin Tin: Spray a standard 12-cup muffin tin with cooking spray to prevent sticking. Divide the batter evenly among the 12 cups, filling each almost to the top.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes. The muffins are done when the tops spring back when gently pressed, or a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring to a wire rack to cool completely. Serve and enjoy!
Notes
- You can substitute olive oil with any mild-flavored oil like canola or avocado oil.
- Frozen raspberries can be used straight from the freezer without thawing.
- For a gluten-free version, use a gluten-free flour blend instead of regular flour.
- These muffins freeze well; store them in an airtight container and reheat before serving.
