Raspberry Oatmeal Muffins

These sugar crusted raspberry oatmeal muffins are a healthy delicious way to start your day.

They are moist, slightly chewy from the oats, and chock full of tart raspberries

I think they would work well with blueberries or chopped strawberries too.

I had two lovely packages of raspberries in the fridge. So I decided to use one to make a batch of these jewel-toned  raspberry oatmeal muffins.

I think the whole day is brighter when it begins with a warm-from-the-oven muffin. Don’t you?

Raspberry Oatmeal Muffins

Raspberry Oatmeal Muffins

Made with white whole wheat flour, oats, and wheat germ, and relatively low in sugar and fat, they are the kind of breakfast treat you can feel good about indulging in every now and again. Each muffin has just 155 calories and 5 Weight Watchers PointsPlus.

Enjoy!

5.0 from 1 reviews
Raspberry Oatmeal Muffins
 
Prep time
Cook time
Total time
 
Moist and slightly chewy muffins packed with raspberries, a healthy and delicious way to start your day
Author:
Recipe type: Muffins
Serves: 12
Ingredients
  • 1 cup white whole wheat flour
  • ½ cup rolled oats (old-fashioned)
  • ½ cup wheat germ
  • ½ cup packed brown sugar
  • 1 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon allspice
  • ½ teaspoon salt
  • 1 cup fat-free vanilla yogurt
  • ¼ cup butter, melted and cooled
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup fresh or unthawed frozen raspberries
  • 2 tablespoons granulated sugar for sprinkling on top
Instructions
  1. Preheat the oven to 400 degrees. Line 12 standard-size muffin cups with paper liners. Spray the liners with nonstick cooking spray.
  2. In a large bowl, whisk together the flour, oats, what germ, brown sugar, baking powder, baking soda, allspice and salt until well combined. Set it aside.
  3. In another bowl, whisk together the yogurt, butter, egg and vanilla.
  4. Add the yogurt mixture to the flour mixture. Stir just until blended. Gently fold in the raspberries.
  5. Divide the batter evenly amongst the 12 muffin cups. I like to use an ice cream scoop but a spoon will work fine too. Fill each cup about ⅔ full. Sprinkle each muffin with a scant half teaspoon of sugar. Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes.
  6. Remove the pan of muffins from the oven. To prevent the muffins from getting soggy, immediately transfer the muffins from the pan to a wire rack to cool completely.
Martha's Notes
Nutritional Estimates Per Serving (1 muffin): 155 calories, 5.2 g fat, 23. 9 g carbs, 2.7 g fiber, 4.5 g protein and *4 PointsPlus

 

Muffins are one of my favorite things to bake. They’re easy to stir together. Bake up in minutes. Are naturally portion controlled. And there are lots of ways to make muffins more healthy.

If you liked these raspberry oatmeal muffins, here are a few of my favorite easy healthy muffin recipes:

Low Fat Lemon Blueberry Oatmeal Muffins
Skinny Healthy Banana Coconut Date Muffins
Ina’s Chunky Banana Bran Muffins
Banana Cranberry Muffins
Skinny Kiwifruit Muffins
Raspberry Cream Cheese Muffins (Emily Bites)

*PointsPlus® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.

Linked on: Thursdays Treasures, Full Plate Thursdays

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Comments

  1. says

    I just made the raspberry oatmeal muffins, and they are fabulous! I didn’t have wheat germ so I used ground flaxseed instead. I can’t wait to share them with my classmates.

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