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.
Muffins are something I rarely plan ahead for. I tend to whip up a batch on a whim when I'm in need of a healthy breakfast or snack to have around for the week.
As such, I like to keep it simple when it comes to muffins. One bowl, no fancy ingredients, no stand mixer. And preferably no chopping (although I'm happy to make an exception for these one bowl cinnamon apple muffins).
Also, while I love a giant bakery muffin that packs as many calories as your average dinner option, I also love a muffin that's reasonable in size and, well, reasonably guilt-free.
Thankfully it's simple to make some substitutions to accomplish this. Here's how I healthified these raspberry muffins.
Why are these muffins healthier?
- I used olive oil - a heart-healthy unsaturated fat - instead of butter.
- I used plain yogurt, which is high in protein and calcium, good for the gut, and free of added sugars.
- I used maple syrup, a natural sweetener, instead of refined sugar.
- I added some oats for a little whole grain goodness.
Although I haven't tried it, you could most definitely use part or all whole-wheat flour instead of white, if you like.
By the way, yogurt and olive oil are a couple of important ingredients in the Mediterranean diet. I've been trying to incorporate them where I can. Head over to my Mediterranean diet/flexitarian category for more recipe inspiration!
Ingredient Notes
Olive Oil
Olive oil definitely has a bolder flavor than neutral oils like vegetable or canola. A flavor I personally enjoy, and like to bake with.
In these muffins, I can both taste and smell the olive oil in the raw batter, even though I use extra-virgin olive oil. However, I don't detect it in the baked muffins.
That said, if you absolutely hate the flavor of olive oil, and are nervous about being able to taste it, you can definitely substitute vegetable or canola oil.
Raspberries
You can use either fresh or frozen raspberries here, with equally great results. If you use frozen, don't thaw them. They get extremely juicy when thawed and will disintegrate and make your batter pink when you stir them in.
So here's how I make these delicious, healthy raspberry muffins.
Step-by-step Instructions
- Here's what you need to make these muffins.
2. In a large bowl, place the yogurt, maple syrup, olive oil, eggs and milk.
3. Stir to combine thoroughly. Add a splash of vanilla extract if you like.
4. Add the flour, oatmeal, baking powder, baking soda, and salt and stir until just combined.
5. Fold in the fresh or frozen (unthawed) raspberries.
6. Spray a standard 12-cup muffin tin with non-stick spray (or oil it), and divide the muffin batter between the cups. You can also line the tin with paper liners, but I try to avoid unnecessary paper whenever possible. Sprinkle with extra oats if you like. Bake at 350 F for 20-25 minutes until the muffins spring back when pressed.
7. Transfer the pan to a cooling rack to cool for at least 10 minutes and then remove the muffins to cool completely on the rack.
Serve them warm or at room temperature.
Enjoy xx
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More Amazing Muffins!
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Cherry muffins with coconut streusel
Healthy Raspberry Muffins
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.
Tammy Brock
Hello
Do you think I could substitute sugar free simple syrup for the maple syrup?
Thank you
Ann
Yes, I think any liquid sweetener will work just fine!
Courtney
So good! I can taste the olive oil, but I love olive oil so it was a plus for me. 🙂
Ann
Great!! I like the flavor of olive oil in muffins too! Some have a stronger taste than others, I tend to use extra virgin which is pretty light and I don't taste it myself 🙂
Valeria
Hello, can't wait to try these! Can I make mini muffins instead? How will this affect the baking time?
Thank you!
Ann
Absolutely! They cook quickly, I'd start checking around 10 minutes. As soon as they spring back when you touch the top of a muffin, they're done.
Casandra
Hi, can I make these with coconut flour??
Ann
I've never tried it but coconut flour is a tricky ingredient in baking. You would definitely need more eggs and liquid but it would probably take some trial and error to get it just right. You may be better off finding a recipe already formulated with coconut flour 🙂
Tabitha
These were so tasty! Definitely will make again and will try different fruits as well. Only thing I did different was use coconut oil instead of the olive oil. Big hit with the kids too! Thank you!
Ann
Amazing!!! I'm so happy to hear that Tabitha! Always such a great feeling when the kids love something you make. Thank you so much for the comment 🙂
Kirsteen
Hi, can you use natural Greek yoghurt to make these?
Ann
Absolutely! Your batter will be thicker and you can add an extra tablespoon of milk if you like 🙂
Kirsten
Mmmmm so tasty! My friend sent me this recipe and I'm so glad she did! I used a mix of frozen berries as well as coconut yogurt and almond milk to keep it dairy free and they turned out great. Thank you!
Ann
Fantastic!! I love that you were able to make it dairy-free. Thank you so much for reporting back 🙂
Olive cropp
Can I substitute milk instead of yogurt
Ann
Yes, you can, however I would combine the milk with 2 teaspoons of lemon juice before adding it. This will make a homemade version of buttermilk, which will give you the needed acidity that yogurt provides. Also you can omit the extra 2 tablespoons of milk 🙂
Jackie
Can I substitute all purpose/whole wheat flour with almond flour. Also can I use Monk fruit sweeter instead of maple syrup.
Ann
I'd say definitely fine to use Monk fruit sweetener in place of the maple syrup! I have not tried these with almond flour so I can't say for sure but I think it should work! Since it doesn't bind as well as all-purpose, you might want to add a little extra egg. I'd love to know how they turn out 🙂
Lily
These were so good. I used fresh raspberries from our garden, added 1/4 cup of unsweetened coconut but followed the recipe exactly & they turned out so moist & 😋 yummy.
Might try using blueberries or strawberries next time.
This will be on a regular rotation. Thank you for an easy, great recipe.
Ann
Awesome!! I'm jealous of that raspberry bush! Coconut sounds like a wonderful addition 🙂
Kristen
These are so freaking good I love them!
Ann
I am SO happy to hear that! Thank you so much for taking the time to review 🙂
Hannah
Followed the recipe exactly and I see no reason to switch one thing! It’s yummy! My son loved it…. And my husband….. and me….. lol. SO fluffy yet SO moist and SO perfect!!!!!!!! Will be making these again.
Ann
Yay!!! Thank you so much for taking the time to leave a comment 🙂
Carli
Hi, I have just made my second batch and these really are great! My 4 yr old daughter loves them in her kinder lunch box!
I do everything as per your recipe except I use coconut oil instead of olive oil. And they are really delicious.
Just wondering if you can freeze them and for how long? And are they best stored in an air tight container in the fridge or at room temperature?
Thanks!
Ann
Yay!! They are lunchbox favorites here too! You can definitely freeze them. Make sure they're completely cool, put them onto a cookie sheet and freeze until solid (30-60 minutes). Once they're frozen you can throw them into a Ziplock bag, squeeze out the air, and pop them in the freezer for up to 2 months or so. If you're not freezing them, they're best stored at room temperature in an airtight container. Put a paper towel in the bottom of the container and another one on top of the muffins to keep them fresh for 3-4 days. The refrigerator tends to dry out baked goods in my experience 🙂
Nancy Belz
Hello, and thank you so much for your beautiful recipe! I just made it today with a few minor variations. I only used one cup of wholemeal flour(150 g) and instead of the rolled oats I substituted with LSA. I also added a dash of ground cinnamon and two teaspoons of Chia seeds. I chose to use organic honey because that is what I had on hand in the pantry, and kept everything else the same. The muffins were very delicious and I can’t wait to make them again! I had three warm out of the oven, and with each bite a little drizzle of almond butter. 😊
Ann
Love those variations, and that you made it work for you! I LOVE the almond butter idea 🙂
Diana
I make these muffins, I make them monthly, my kids LOVE them! Wondering what, if anything can be used in place of yogurt? Could it be left out completely?
Ann
I'm so happy to hear that Diana!! The yogurt makes them moist, but sour cream or buttermilk work great as substitutes! You could try applesauce if you're looking for a nondairy alternative 🙂
Jo
Could you use coconut instead of oats?
Ann
The oats are MOSTLY there for texture in this recipe, so I'm tempted to say yes, you could sub unsweetened shredded coconut (that sounds delicious actually!). It might not hurt to increase the flour a couple of tablespoons to make sure you don't lose any sturdiness. I'd love to hear how they turn out if you try it!
Jenna
Could you use butter instead of oil? If so, would it be 1:1 ratio? Thanks!
Ann
Melted butter can be substituted for oil! They might be a tiny bit drier but should still be great!
Ann-Marie
This might be a dumb question but can you use other berries instead of raspberries?
Ann
Not a dumb question and you absolutely can! They’re great with fresh or frozen blueberries, but you could also try chopped fresh strawberries. I find the taste of strawberries a little less pronounced in baked goods in general though. Any berry will technically work!
Nikola
I love putting healthy muffins into my kids lunchboxes, I try to make different muffins every week. These muffins are delicious, both of my kids love them. I will definitely be making them again, even just switch the fruit to make them a little different. ❤️❤️❤️
Ann
Awesome!! Muffins are definitely the perfect lunchbox treat. 🙂