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
Ingredients
- 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
Instructions
- 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.
- Enjoy!
Hello! I just wanted to say thank you for this recipe! I think it’s brilliant, and the taste is superb. I added walnuts to mine, and I think next time I will leave out the fruit, because the base is just that good! Many healthy muffin recipes tend to be lacking in flavor, but this is spot on! This is the first time making my own oatmeal flour, and I’m such a fan now. Thanks so much for an excellent recipe. I can’t wait to make more of your food!! 🙂
Just tried out this recipe and they are cooking in the oven – but changed fruit to banana. Love the recipe, it’s very healthy and enjoyed making oat flour. I am making these for my fussy 2.8 year old son as a healthy breakfast alternative (can’t get him to eat porridge so these are prefect because he like muffins)..
Thanks for putting the recipe it online !
Hi Jay!
So happy that you loved the recipe! My pleasure to help, really! Hope you like them, thank for stopping by!
Do you use 1 cup of oats and 1 cup of oatmeal flour?
Hi Claudia,
Yes, 1 cup rolled oats + 1 cup oat flour. Happy baking!
Made these today and they taste amazing! Great recipe. The muffins came out a little wet at the base but maybe I just needed to leave them a little longer. They smelt so good so I couldn’t wait any longer 😂
Hi Lyndsey!
Thank you for your kind feedback! So glad you loved them, it is indeed a very tasty recipe! =)