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<\/p>\nQuick and easy Raspberry Oat Muffins make the perfect grab-and-go breakfast or snack. Healthy and delicious filled with good-for-you ingredients they make an excellent choice for your family.<\/p>\n
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Just because you want to eat healthy doesn\u2019t mean you have to give up baked goods. These nourishing, low fat muffins are low in sugar and made with wholesome ingredients including buttermilk, whole wheat flour, ground flaxseed and rolled oats. They\u2019re also filled with bright red raspberries that create an explosion of sweet-tart berry goodness in every bite. You\u2019ll feel good knowing you\u2019re starting the day with a treat that\u2019s healthy, practical and tasty!<\/p>\n
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These muffins have a unique process that keeps them moist. The recipe starts with mixing the wet ingredients and the rolled oats together and letting it stand for a few minutes until it turns into an oatmeal texture. This method is what keeps the muffins from getting dry and guarantees a moist tender crumb when they\u2019re baked.<\/p>\n
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A beautiful aroma of fresh muffins and sweet raspberries baking overtakes the house while they bake in the oven. Once they\u2019re out of the oven, no one will be able to resist one!<\/p>\n
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You could use milk and vinegar or lemon juice and make your own buttermilk. Simply add 1 tablespoon white vinegar or lemon juice to a 1 cup measuring cup then add enough milk to measure 1 cup. Gently stir and let stand at room temperature for 5 minutes.<\/p>\n
Although I love to make these muffins in summer when fresh raspberries are plentiful, they certainly can be made with frozen raspberries so you can make them all year round. Do not thaw frozen raspberries, add them frozen to the batter and fold them in gently.<\/p>\n
You could easily replace the raspberries with fresh or frozen blueberries for an equally yummy result.<\/p>\n
Since this muffin batter is very thick, the berries will stay evenly distributed without sinking to the bottom.<\/p>\n
Store cooled muffins in an airtight container and keep them at room temperature for 3 days or in the refrigerator for up to 5 days. You can also freeze the muffins in an airtight container for 3 months. To thaw frozen muffins, transfer the muffins to a rack and thaw at room temperature.<\/p>\n
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They taste as delicious as they look with the added bonus of being healthy and good for you. These muffins are my favourite and I make them often. They\u2019re so easy to make and everyone appreciates a fresh batch of muffins anytime!<\/p>\n
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My family loves these muffins and without a doubt, yours will too. Give them a try and drop me a line to let me know how you like them!<\/p>\n
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