Everybody loves muffins, right? I can’t think of anyone ever telling me “I really hate muffins”, ever. Probably one of the main reasons is because their taste, texture and composition is very close to cake, and nobody hates cake either…
The big problem about most muffin recipes thought is that 95% of the time they don’t just taste like cake, they ARE cake. Most muffins aren’t healthy AT ALL.
Today I will show you a recipe for healthy raspberry oatmeal muffins which are every bit as savory as they are healthy. What’s great about this recipe is that for its creation I did NOT use ANY kind of fat whatsoever.
You heard me right. These are completely no-fat raspberry & Greek yogurt oatmeal muffins simply made with 0% Greek yogurt and oatmeal, that’s it! I was very proud of my creation, these muffins taste better than any store-bought muffins, guaranteed.
These are also no-flour muffins, using only oatmeal, which makes them even more healthy.
On the nutritional side, oatmeal and berry are the perfect breakfast. A daily dose of oatmeal will reduce blood pressure and improve heart health.
Raspberries on the other side are full of antioxidants and vitamins. Both will boost your metabolism in the morning.
Raspberry Oatmeal Muffins With Greek Yogurt
- 1 cup oatmeal
- 1 cup oatmeal flour
- See instructions to make your own oatmeal flour below
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 egg
- ½ cup almond milk or your milk of choice
- ½ cup honey
- 1/3 cup 0% vanilla greek yogurt
- ¾ raspberry
- 1 teaspoon vanilla extract
- Preheat over to 350 degrees F.
- Using a food processor, pulse 1 cup of oatmeal for about one minute, or until all of the oats are ground into a fine flour. Should yield 1 cup oatmeal flour. (You could use whole wheat flour instead of doing this, oatmeal flour is just so much better!)
Mix all of the dry ingredients in a large bowl. Stir in the egg, milk, honey, yogurt, and vanilla. Stir until smooth.
- Add the raspberries and gently incorporate them, try not to break them. You can use frozen raspberries, don’t thaw them.
- Grease a muffin tray with your fat of choice or use paper muffin cups, your choice. Pour mixture into the muffin tray.
- Place in the over for about 20 minutes, or until a toothpick comes out clean.