Can I use frozen raspberries instead of fresh?

Yes! Frozen raspberries work just as well as fresh ones. However, do not thaw them before adding them to the batter, as this can make the muffins too wet and turn the batter pink.

Can I substitute the olive oil with another type of oil?

Absolutely. If you prefer a milder flavor, you can use vegetable oil, canola oil, or melted coconut oil instead of olive oil.

How can I make these muffins gluten-free?

You can replace the all-purpose flour with a gluten-free flour blend. Make sure it contains a binding agent like xanthan gum for the best texture.

Healthy Raspberry Muffins

Description

These healthy raspberry muffins are naturally sweetened, moist, and packed with juicy raspberries. Made with yogurt, olive oil, and whole grains, they are a nutritious and easy-to-make treat perfect for breakfast or a snack.

Ingredients

Scale

2 eggs
¾ cup plain yogurt
½ cup maple syrup
¼ cup olive oil
2 tablespoons milk
1 teaspoon pure vanilla extract
1 ½ cups all-purpose or whole wheat flour
½ cup rolled oats
¼ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 cup fresh or frozen raspberries

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Instructions

Preheat the oven and prepare the muffin tin: Set the oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line it with paper liners.
Mix the wet ingredients: In a large bowl, whisk together the eggs, yogurt, maple syrup, olive oil, milk, and vanilla extract until smooth and well combined.
Add the dry ingredients: Gently stir in the flour, oats, baking powder, baking soda, and salt. Mix until just combined, being careful not to overmix to keep the muffins light and fluffy.
Fold in the raspberries: Gently incorporate the fresh or frozen raspberries into the batter. If using frozen berries, add them straight from the freezer to prevent excess bleeding into the batter.
Fill the muffin cups and bake: Evenly distribute the batter among the muffin cups, filling them nearly to the top. Optionally, sprinkle extra oats on top for texture. Bake for 20-25 minutes or until the tops spring back when lightly pressed.
Cool and serve: Allow the muffins to cool in the tin for 10 minutes before transferring them to a wire rack. Serve warm or at room temperature.

Notes

Avoid overmixing the batter to ensure soft and fluffy muffins.
If using frozen raspberries, do not thaw them before adding to the batter.
Substitute olive oil with vegetable, canola, or melted coconut oil if preferred.
Store in an airtight container for up to 3 days at room temperature or freeze for up to 3 months.

Prep Time: 10 minutes
Cook Time: 20-25 minutes
Category: Breakfast, Snacks
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 172 kcal
Sugar: 9 g
Sodium: 115 mg
Fat: 6 g
Saturated Fat: 1 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 30 mg