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!
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.
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.
- 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.
More Amazing Muffins!
Healthy Raspberry Muffins
- 2 eggs
- 3/4 cup plain yogurt
- 1/2 cup maple syrup
- 1/4 cup olive oil *see note
- 2 tablespoons milk
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour or whole wheat flour
- 1/2 cup rolled oats
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup fresh or frozen raspberries *see note
- 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.