RASPBERRY OATMEAL MUFFINS
Raspberry Oatmeal Muffins are an easy breakfast idea full of healthy oats, raspberries and Greek yogurt.
Provided by Nora from Savory Nothings
Categories Dessert
Time 35m
Number Of Ingredients 10
Steps:
- Combine wet ingredients and oats: In a large measuring jug, combine oats, brown sugar, Greek yogurt, oil and the egg. Beat well, then set aside and let stand for 5 minutes (if using quick cooking oats) to 10 minutes (for old fashioned oats).
- Prep: While the oats are soaking, preheat the oven to 400°F and line a 12 cup muffin pan with liners.
- Mix dry ingredients: Add flour, salt, baking power and baking soda to a large bowl. Mix very well.
- Combine wet and dry ingredients: Add the wet ingredients to the bowl with the dry ingredients and fold just until combined. Do NOT overmix!
- Add the berries: Now add the berries and fold them into the batter by stirring 2-3 times. No more!
- Finish and bake: Evenly divide the batter between 12 muffin cups (this is SO easy with a cookie scoop!) Bake at 400 degrees for 20 minutes. Cool in the pan for 5 minutes, then cool completely on a cooling rack.
Nutrition Facts : ServingSize 1 muffin, Calories 165 kcal, Carbohydrate 20.6 g, Protein 4.3 g, Fat 7.4 g, SaturatedFat 1.3 g, Sodium 163 mg, Fiber 1.7 g, Sugar 7.1 g
GLUTEN FREE RASPBERRY OATMEAL MUFFINS RECIPE
Raspberry Oatmeal Muffins are a healthy and delicious gluten free treat the whole family will enjoy. You only need a few minutes to whip them up with ingredients you probably have on hand already. Make a batch for your freezer, too - you'll always have a quick on the go breakfast or snack on hand!
Provided by Nora Rušev
Categories Farm to Table
Time 35m
Number Of Ingredients 11
Steps:
- Combine Wet Ingredients: Add oats, stevia baking blend, molasses, Greek yogurt, applesauce and egg whites to a medium bowl and mix very well. Set aside for 5 minutes to soak the oats. Mix Dry Ingredients: In the meantime, mix gluten free baking mix, salt, baking powder and baking soda in a large bowl until evenly combined. Preheat the oven to 400°F. Line a 12 cup muffin pan with paper liners. Combine the batter: Add the wet ingredients to the bowl with the dry ingredients and stir JUST until combined. 3-4 times stirring will do. Batter will be lumpy. Do not use a whisk! Use a wooden spoon or a rubber spatula. Fold in the flour coated raspberries with 2-3 stirs. Bake the muffins: Evenly divide the muffin batter between the prepared muffin cups (I like using a cookie scoop for mess-free work!). Bake on the middle rack for 20 minutes or until a toothpick inserted into the middle comes out clean. Cool the muffins: Cool the muffins in the pan for 5-10 minutes, then remove and cool completely on a cooling rack.
Nutrition Facts : ServingSize 1 muffin, Calories 71 calories, Fat 1 g, Carbohydrate 13 g, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, Sodium 181 mg, Sugar 9 g
RASPBERRY OATMEAL MUFFINS
These healthy whole-grain oatmeal raspberry muffins can be a great addition to breakfast or nutritious snack during the day.
Provided by Kaleigh McMordie, MCN, RDN, LD
Time 30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 400F. Line a muffin tin with paper liners or spray with cooking spray.
- Combine oats, milk, and lemon juice in a small bowl. Let stand while preparing other ingredients.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, and brown sugar.
- Add egg and oil to oat mixture. Mix well.
- Add oat mixture to dry ingredients and stir just until moistened. Gently fold in raspberries.
- Scoop batter into muffin tin, filling each cup 3/4 of the way full.
- Bake for 15 to 22 minutes or until top bounces back when lightly touched. Remove from oven and cool 10 minutes before transferring muffins to a cooling rack.
Nutrition Facts : Calories 147 kcal, Carbohydrate 21 g, Cholesterol 16 mg, Fiber 3 g, Protein 4 g, SaturatedFat 1 g, Sodium 110 mg, Sugar 8 g, Fat 6 g, ServingSize 12, UnsaturatedFat 0 g
GLUTEN-FREE OATMEAL MUFFINS
This is a family recipe that I reworked after going gluten free. By soaking the oatmeal overnight, it makes prep in the morning a breeze and everyone loves these soft muffins warm out of the oven!
Provided by AmandaCorine
Categories Bread Quick Bread Recipes Muffin Recipes
Time 1h25m
Yield 12
Number Of Ingredients 9
Steps:
- Soak oats and buttermilk in a bowl for at least 1 hour, to overnight.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.
- Combine flour, baking powder, baking soda, and xanthan gum in a bowl.
- Combine brown sugar, shortening, and egg in a second bowl; beat with an electric mixer until smooth and creamy. Add flour mixture and soaked oats and stir until combined. Fill the prepared muffin cups 2/3 full with batter.
- Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes.
Nutrition Facts : Calories 163.5 calories, Carbohydrate 23.4 g, Cholesterol 14.5 mg, Fat 7.1 g, Fiber 2.1 g, Protein 3.2 g, SaturatedFat 1.7 g, Sodium 261.2 mg, Sugar 10.3 g
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