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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?
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.
How Many Calories and WW Points in these Raspberry Muffins?
A far cry from the fat laden sugar bombs sold in bakeries and coffee shops, each muffin has just 155 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
7 SmartPoints (Green plan)
7 SmartPoints (Blue plan)
6 SmartPoints (Purple plan)
4 PointsPlus (Old plan)
If you’ve made these low fat Oatmeal Raspberry Muffins, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Raspberry Oatmeal Muffins Recipe
Equipment
Ingredients
- 1 cup white whole wheat flour
- 1/2 cup old-fashioned rolled oats
- 1/2 cup wheat germ
- 1/2 cup packed brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon allspice
- 1/2 teaspoon salt
- 1 cup fat-free vanilla yogurt
- 1/4 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
- Preheat the oven to 400F degrees. Line 12 standard-size muffin cups with paper liners. Spray the liners with nonstick cooking spray.
- 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.
- In another bowl, whisk together the yogurt, butter, egg and vanilla.
- Add the yogurt mixture to the flour mixture. Stir just until blended. Gently fold in the raspberries.
- Divide the batter evenly amongst the 12 muffin cups. I like to use an ice cream scoop (affiliate link) but a spoon will work fine too. Fill each cup about 2/3 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.
- 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.
Notes
(Must be logged into WW on a smartphone or tablet.) 7 SmartPoints (Green plan) 7 SmartPoints (Blue plan) 6 SmartPoints (Purple plan) 4 PointsPlus (Old plan)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Muffins are one of my favorite things to bake. They’re easy to stir together. Bake up in minutes. And are naturally portion-controlled.
And there are lots of ways to make muffins more healthy.
More WW Friendly Easy Healthy Muffins
- With less sugar than many muffin recipes, Low Fat Lemon Blueberry Oatmeal Muffins are one of my favorite breakfast splurges I feel good about!
- Perfect as part of a light and healthy breakfast or snack, Banana Coconut Date Muffins are a delightful way to use up those over-ripe bananas on your counter.
- Ina’s Chunky Banana Bran Muffins turn out dense and flavorful with chunks of nuts, raisins and banana – the orange zest and molasses flavors really shine through.
- I love the contrast of the tart cranberries against the sweet bananas in these lightly sugar crusted Banana Cranberry Muffins
- Moist and deliciously sweet, each low-fat Kiwifruit Muffins has just 156 calories.
I love these muffins. I fly a lot for work so I taKe them on my flts or my hotel stays to eat for breatkfast or a snack. I use a frozen bag of mixed fruit (Costco) and measure out a cup after defrosting. I always have to double this recipe because its my favorite thing to eat for breakfast w/some nongat vanilla vogurt. The mixed fruit works great. I fnd if i add the mixed berries into the already mixed dry ingred. 1st , they don’t get as crushed or mashed. Then I add the already mixed liquid on top of them, and fold it in. So YUMMY!
These are fantastic! I too used flax meal instead of wheat germ (didn’t have any) and honey instead of sugar. The whole family really enjoyed them!
Hi Amanda, I appreciate you taking the time to let me know!!
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.
Thanks, Brenda. Glad you liked them! I’ll have to remember to think of ground flaxseeds then next time I’m
out of wheat germ. I also think oat bran would work.