So when it comes to breakfast, I usually eat the same thing for weeks at a time until I get bored. Lately, it’s been all about my freezable sausage, egg, & cheese sandwiches. I figured, let’s switch it up to something sweet – enter my local Sprouts having a sale on raspberries, and these lemon raspberry oat muffins making their way to the blog.
Side note: check out my blog post on cutting your grocery bill in half to get more insight on why I base most of my recipes around sales!
Why oat muffins? They are a healthier version of regular muffins (which in turn are pretty much just cupcakes for breakfast, but you didn’t hear that from me.) We’re going to replace flour with oats that are much easier on the digestive system, and we’ll use maple syrup as a sweetener instead of white sugar. Plus, fresh fruit in every bite! Even with all of the smart swaps, you don’t lose out on the tasty flavors or the experience of eating something sweet instead of savory for breakfast.
Lemon and raspberry go so well together in these beauties. To make sure the flavors really stand out, be sure to zest your lemon peel into the batter towards the end. I’m definitely going to branch out on different variations of oatmeal muffins, but the base recipe will work well for almost anything you can think of.
This recipe makes 6 lemon-raspberry oat muffins, so make a batch on Sunday during your meal prep session to last you throughout the week! You basically get to have a healthy, filling bowl of oatmeal on the go. They also freeze very well and can be heated up in the microwave.
Lemon Raspberry Oat Muffins
Ingredients
- 1 ct. lemon
- 1 cup almond milk
- ¼ cup maple syrup
- 1 tbsp coconut oil melted
- 1 ct. egg
- 2 cups 1-minute oats
- ½ tsp baking powder
- ½ tsp cinnamon
- 1 pinch salt
- 6 oz. raspberries
Instructions
- Preheat oven to 350°F.
- Add the juice from the lemon, almond milk, maple syrup, coconut oil, and the egg toa large bowl. Whisk thoroughly until all ingredients are combined.
- Pour in the oats, baking powder, cinnamon, and salt. Stir until throroughlycombined.
- Stir in raspberries. Zest the lemon peel with a zester or grater; this adds more lemon flavor to your batter.
- Prepare a cupcake pan with liners or non-stick cooking spray. Pour in the batter evenly into 6 cupcake pans.
- Bake for 15 minutes. A knife in the center of the muffins should come out clean.
- Leftovers can be kept in the fridge or freezer and reheat well in the microwave. Enjoy!
The Coined Breakdown
- Total Cost per serving: $0.62
- Total Cost (6 muffins): $3.67
- Those Other Guys: $3.99 per muffin
These look like such a great and filling breakfast! I’m always looking for something that’s quick and nutritious!
Same! It’s been one of my favorite breakfasts lately!
Oooh love the combination of lemon and raspberry! So refreshing!
Yesss I love those flavors together! Thanks Casey!
I’m the same about repeating breakfast until I get tired of it. This Lemon Raspberry Oat Muffin looks like an excellent replacement for when I get tired of oatmeal.
Lol I’m glad I’m not alone! Thanks, Kimberlie!