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raspberry muffins in tray

Raspberry Oat Muffins

Quick and easy Raspberry Oat Muffins make a healthy grab-and-go breakfast or snack. Made with wholesome ingredients including buttermilk, whole wheat flour, ground flaxseed, rolled oats and raspberries.

Cook Time 25 minutes
Author Rita Jakobschuk

Ingredients

  • 1 cup rolled oats
  • 1 cup buttermilk
  • 1 egg
  • ½ cup butter melted and cooled slightly
  • 1 teaspoon vanilla
  • 1 ½ cups whole wheat flour
  • ½ cup ground flaxseed
  • ¾ cup lightly packed brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon
  • 1 heaping cup fresh raspberries

Instructions

  1. Preheat oven to 350 degrees F. Grease 12 standard muffin cups with butter or non-stick cooking spray or line with paper liners.
  2. In a medium bowl, combine rolled oats, buttermilk, egg, melted butter and vanilla. Mix well and let stand for 5 - 10 minutes.
  3. In a large mixing bowl, combine whole wheat flour, ground flaxseed, brown sugar, baking powder, baking soda, salt and cinnamon.
  4. Add the rolled oats mixture to the dry ingredients in the large bowl. Stir just enough to moisten and incorporate all the ingredients. Batter will be very thick. Gently fold in the raspberries.
  5. Fill prepared muffin cups ¾ full. Bake for 20 to 25 minutes or until golden. Let cool for 5 minutes then un-mold the muffins and cool completely on a rack.