These one bowl healthy raspberry muffins are hearty and packed with juicy raspberries. A perfect breakfast or snack for kids and adults, they’re made with tangy yogurt and heart-healthy olive oil, and are refined sugar-free.
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 12 muffins
Nutrition
Calories: 172kcal | Carbohydrates: 25g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 115mg | Potassium: 128mg | Fiber: 1g | Sugar: 9g | Vitamin A: 55IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 1mg
Ingredients
- ▢2 eggs
- ▢¾ cup plain yogurt
- ▢½ cup maple syrup
- ▢¼ cup olive oil *see note
- ▢2 tablespoons milk
- ▢1 teaspoon pure vanilla extract
- ▢1 ½ cups all-purpose flour 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 *see note
Instructions
- Preheat the oven to 350F. In a large bowl, combine eggs, yogurt, maple syrup, olive oil, milk, and vanilla. Add the flour, oats, salt, baking powder, baking soda and stir just to combine. Fold in the fresh or frozen raspberries.
- Spray a standard-size 12 cup muffin tin with cooking spray and divide the batter between each cup (they will be almost full).
- Bake in the Preheated oven for about 20-25 minutes, until the top springs back when pressed, or a toothpick inserted in the centre comes out clean.
