Healthy Raspberry Muffins [One Bowl]

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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 stacked on a cooling rack

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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!

A bowl of muffins

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.

raspberries being added to muffin batter

Step-by-step Instructions

  1. Here’s what you need to make these muffins.
ingredients to make raspberry 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.

steps for making raspberry muffins

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.

baked muffins in a pan

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.

muffins cooling on a rack

Serve them warm or at room temperature.

Enjoy xx

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Muffins stacked on a cooling rack

Healthy Raspberry Muffins

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.
4.98 from 38 votes
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Course: Breakfast, Breakfast/Brunch, Snack
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 12 muffins
Calories: 172kcal
Author: Ann Otis

Ingredients

  • 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

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.

Video

Notes

*The olive oil flavor doesn’t really come through much in the baked muffins, but if you really don’t like the taste of olive oil, you can use vegetable, canola, or another neutral oil.
*If you use frozen raspberries, do not thaw them before using.

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
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63 Comments

  1. What can I use as a substitute for the maple syrup? I am supposed to make these in the morning and completely missed picking up some maple syrup. Thanks!

    1. For a natural sweetener, honey is your best bet, and agave syrup works too. You can also use brown or white sugar, but your batter will be thicker. You can loosen it up a bit with a splash of milk if you go that route!

  2. 5 stars
    Thank you for this recipe, it’s perfect! I always use whole grain spelt flour for baking and it makes these muffins healthier and more nutritious.
    A tip for those who use frozen berries: sprinkle them with a pinch of flour so they won’t wet the batter. 🙂

      1. Hi Lauren! I haven’t tried it myself, but I think it should work in these muffins. If you try it, I would add a little more oat flour, like maybe 1 3/4 to 2 cups instead of 1 1/2 AP flour, especially if you’re measuring using measuring cups as opposed to weights (use the same 185 grams if you are using weights). I’d love to know how it turns out!

    1. I haven’t tested this recipe with almond flour, but I’ve had success substituting SOME of the all-purpose flour with almond flour in muffin recipes. A good ratio to start with I think would be 1 cup all-purpose and 1/2 cup of almond flour. If you’re looking to substitute ALL of the AP flour with almond flour, that may be a bit trickier although it might work. You may need a little extra egg, since almond flour doesn’t bind as well. You may also want to increase the baking powder by 1/4 teaspoon to help them rise. Whenever I make significant changes to a recipe, I always like to make a half batch instead of the full batch in case I don’t love the results! I hope that’s helpful :). Oh and I would love to know how it goes if you try it, you are not the first person to wonder about that substitution. I might have to test it myself at some point!

    1. Not a silly question at all, and yes, it’s for one muffin! The recipe card calculates the nutrition info for the whole recipe, and then divides it by the number of servings (which you will see at the top of the recipe card is 12 muffins, in this case).

  3. Looks yum can’t wait to try this !
    If my son can’t have ANY sweeteners will the texture change if I don’t use a liquid sweetener ? Thank you

    1. Without the sweetener they will be drier and less tender. If unsweetened applesauce is an option, that’s a sugar substitute that tends to work well in most baked goods, although I haven’t tested it with this particular recipe myself!

  4. 5 stars
    I’m not sure if I have commented previously or not but…I have made this recipe many, many times. It’s my go-to muffin recipe. Thanks for sharing! ☺️

    1. 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 🙂

  5. Hello, can’t wait to try these! Can I make mini muffins instead? How will this affect the baking time?
    Thank you!

    1. 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.

    1. 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 🙂

  6. 5 stars
    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!

    1. 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 🙂

  7. 5 stars
    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!

    1. 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 🙂

  8. Can I substitute all purpose/whole wheat flour with almond flour. Also can I use Monk fruit sweeter instead of maple syrup.

    1. 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 🙂

  9. 5 stars
    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.

  10. 5 stars
    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.

  11. 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!

    1. 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 🙂

  12. 4 stars
    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. 😊

  13. 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?

    1. 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 🙂

    1. 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!

    1. 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!

  14. 5 stars
    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. ❤️❤️❤️

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