Best Raspberry Oatmeal Muffins Recipes

RASPBERRY OATMEAL MUFFINS

Raspberry Oatmeal Muffins image

These muffins are moist and tender- just as a muffin should be! I got this recipe out of a Canadian Living cookbook and I have altered it slightly to make the recipe more nutritious and lower in fat.

Provided by Canadian_in_the_Bay

Categories Quick Breads

Time 45m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 14

Ingredients

1 cup buttermilk
3/4 cup oats
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1/3 cup brown sugar, packed
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
3 tablespoons vegetable oil
2 tablespoons unsweetened applesauce
2 tablespoons molasses
1 egg
1 teaspoon vanilla extract
1 1/2 cups fresh raspberries

Steps:

Soak oats in buttermilk for 15 minutes.
Preheat oven to 375F and grease/line muffin tins.
Add oil, apple sauce, molasses, egg, and vanilla to the bowl with the oats and buttermilk and combine.
In a separate bowl, combine flours, oats, brown sugar, cinnamon, baking powder, and baking soda.
Combine wet and dry ingredients until dry ingredients are moistened.
Stir in raspberries (I coat them with a dusting of flour before stirring them in so that they don't bleed into the batter).
Spoon batter into muffin cups and bake for 20 minutes or until muffins test ready.
Let cool in muffin tins for about ten minutes before removing and letting cool on cooling racks.

Nutrition Facts : Calories 171.1, Fat 5, SaturatedFat 0.8, Cholesterol 18.4, Sodium 166.9, Carbohydrate 27.9, Fiber 3, Sugar 9.5, Protein 4.5

DARK CHOCOLATE RASPBERRY OATMEAL MUFFINS

Dark Chocolate Raspberry Oatmeal Muffins image

from "Chocolate & Tea" - http://chocolatteandtea.blogspot.com/2010/09/dark-chocolate-raspberry-oatmeal.html - prep time includes soaking time for oats (step 1).

Provided by ellie3763

Categories Quick Breads

Time 1h38m

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups milk
1 1/2 teaspoons white vinegar or 1 1/2 teaspoons apple cider vinegar
1 1/2 cups rolled oats
2 large eggs, room temperature
1/2 cup dark brown sugar
3/4 cup unsweetened applesauce
1 1/2 cups whole wheat pastry flour or 1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 1/2 cups fresh raspberries or 1 1/2 cups frozen raspberries
3/4 cup dark chocolate chips

Steps:

In a large bowl, combine milk, vinegar, and rolled oats. Let sit one hour to soften oats.
Preheat oven to 375°F Grease 24 muffin tins.
When oats have soaked for 1 hour, add eggs, brown sugar, and applesauce. Mix thoroughly.
In another bowl, whisk together flour, salt, baking powder, baking soda, nutmeg, and cinnamon. Add to the milk mixture, stirring until just combined (don't overmix!). Gently fold in the raspberries and chocolate chips.
Fill the muffin tins 2/3 full. Sprinkle with a little brown sugar, if desired. Bake 18 minutes, until the tops are light golden brown and spring back when touched. Remove from the oven and allow to cool in the tins.

Nutrition Facts : Calories 111.2, Fat 3.1, SaturatedFat 1.5, Cholesterol 19.8, Sodium 147.7, Carbohydrate 19.3, Fiber 2.4, Sugar 7.8, Protein 3.2

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