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?
Skinny on 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.
A far cry from the fat laden sugar bombs sold in bakeries and coffee shops. Each muffin has just 155 calories and *4 Weight Watchers PointsPlus.
Following Weight Watchers Freestyle, each muffin is now *7 WW Freestyle SmartPoints. Enjoy!
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If you’ve made these raspberry muffins, please give the recipe a star rating below and leave a comment letting me know how you liked it.
Raspberry Oatmeal Muffins Recipe
- 1 cup white whole wheat flour
- 1/2 cup rolled oats old-fashioned
- 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
- 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 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.
*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT Weight Watchers Zero Points fruits and vegetables using the WW Recipe Builder.
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.
More Weight Watchers Friendly Easy Healthy Muffins
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