Raspberry Oatmeal Muffins
Before reaching for a muffin at the coffee shop or bakery, consider making your own nutritious muffins at home for a week’s worth of breakfasts on the go. These raspberry-oatmeal muffins are made with whole-grain oats and flour and burst with juicy, nutrient-packed raspberries. The combination of whole grains and raspberries offers plenty of fiber for staying power that will keep you feeling full for longer.
Ingredients
- 1 cup reduced-fat milk
- 1 tablespoon lemon juice
- 1 cup old-fashioned rolled oats
- 1 cup white whole-wheat flour
- ½ cup lightly packed brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg, beaten
- ¼ cup neutral oil, such as canola or avocado
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen raspberries
Directions
- Preheat oven to 400°F. Coat a 12-cup muffin tin with cooking spray.
- Combine 1 cup milk and 1 tablespoon lemon juice in a medium bowl. Set aside.
- Whisk 1 cup each oats and flour, ½ cup brown sugar, 1 teaspoon baking powder, ½ teaspoon baking soda and ¼ teaspoon salt together in a large bowl.
- Whisk egg, ¼ cup oil and 1 teaspoon vanilla together in a medium bowl. Add the milk mixture and combine. Add the wet mixture to the dry mixture; stir until just moistened. Gently fold in 1 cup raspberries.
- Divide the batter among the prepared muffin cups. Bake until a toothpick inserted in the center comes out clean, 15 to 22 minutes. Let cool in the pan for 10 minutes before transferring to a wire rack.
