Go Back
+ servings
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.
Course Breakfast, Breakfast/Brunch, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Servings 12 muffins
Calories 172kcal
Author Ann Otis


  • 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


  • 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.



*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.


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