These Lemon-Raspberry Oat Muffins are made in one bowl, packed with nutrients like fiber and Vitamin C, and baked to perfection all in 30 minutes. It's the perfect breakfast on the go - no mixer required!
These dairy-free, refined-sugar free muffins are so addicting! You basically get to have a healthy, filling serving of oatmeal on the go. They're also freezer-friendly and can be heated up in the microwave or toaster if you prefer them warm.
The Coined Breakdown
- Total Cost per muffin: $0.32
- Total Cost (about 21 muffins): $6.88
- Those Other Guys: $3.99 per muffin
Ingredients
- Oats - Quick oats are the base of this healthy recipe... no flour needed!
- Raspberries - Grab some fresh raspberries and roughly chop them up; this helps ensure that tasty flavor in each bite. Be sure to gently stir them into the batter.
- Lemons - We use the juice of one lemon for our base flavor, then ramp it up by zesting the peel and adding that to the batter as well. Lemon and raspberry are one of the best springtime flavor combinations!
- Maple Syrup - These oatmeal muffins have no refined sugar (and are non-dairy as well)! We use pure maple syrup as a sweetener. Plus, you really don't need as much since the fruit also provides natural sweetness.
- Cinnamon - For a subtle flavor boost, stir in a little bit of cinnamon into the oats base.
Variations and Substitutions
Wild Blueberry Oat Muffins: Simply substitute wild blueberries for raspberries. This powerful fruit packs tons of nutrients into your muffins!
Carrot Cake Baked Oats: This recipe creates a large pan that you can slice into individual servings - with a cream cheese and yogurt frosting on top, it's so good.
Chocolate Chip Oat Muffins: Add mini chocolate chips to your batter for a healthy treat that works as breakfast or dessert.
Maple-Vanilla Chunky Granola: Extra oats hanging around? Make a quick batch of my homemade granola, filled with healthy mix-ins like dried fruit and sunflower seeds.
How to Make Oatmeal Muffins
Step 1: To begin, whisk together all of your wet ingredients in a bowl. This is the milk, lemon juice/zest, maple syrup, coconut oil, and eggs.
Step 2: Next, pour in the oats, cinnamon, salt, and baking powder. Stir well.
Let the batter sit for 20 minutes until it thickens.
Step 3: Gently stir in your chopped raspberries.
Preheat your oven to 350°F, and prepare a muffin tin with paper liners.
Step 4: Fill your muffin cups up to the top with batter.
Bake for 25-30 minutes, until a knife in the center comes out clean. Let them cool and serve!
Recipe Pro Tips
- Start with room temperature ingredients. Coconut oil seizes up when mixed with cold ingredients. Set out your milk, eggs, and maple syrup for a few minutes before starting the recipe so that everything is room temp.
- Don't zest the pith! When zesting a lemon, be sure to only scrape off the yellow rind; once you get to the white part (or pith), stop. The pith is super bitter and doesn't taste great in baked goods or as a garnish.
- Evenly chop your berries. Because raspberries naturally release a lot of moisture, we want to avoid having huge berries in the batter - it'll mess with the overall texture of the muffin. Chop them into even pieces before stirring in!
- Let the batter rest. Because this oat muffin recipe does not use flour, let the batter sit for 20 minutes before baking so the oats can naturally absorb some of the liquid. This gives our muffins a more sturdy structure.
Recipe FAQs
I believe that everyone's version of "healthy" can be different - however, these oat muffins are packed with fiber, antioxidants, and Vitamin C from the oats and berries.
They are also gluten free (no flour), dairy-free (use almond or oat milk), and contain no refined sugar. For a complete plate, I suggest pairing with a lean source of protein!
Yes, you can! These freeze beautifully when stored in an airtight, freezer-safe container for up to 3 months.
Thaw overnight in the fridge.
I have a ton of baked oats recipes on Coined Cuisine! They're so fun to make with different ingredients, and you can feel great about eating them.
You can search for baked oats on the site for some inspiration - some of my most popular recipes are Peach Cobbler Baked Oats and PB&J Baked Oatmeal.
Other Dairy-Free Sweet Treats You'll Crave!
If you tried this Lemon Raspberry Oat Muffins Recipe, or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I love hearing from you! Thanks for visiting!
Lemon Raspberry Oat Muffins
Equipment
- Large Mixing Bowl
- Wooden Spoon
- Citrus Squeezer
- Microplane
- Chef's Knife
- Muffin Tin
- Cupcake Liners
Ingredients
- 1 count lemon
- 2 cups almond milk
- ½ cup maple syrup
- 2 teaspoons vanilla extract
- 2 tablespoons coconut oil melted
- 2 count eggs
- 4 cups quick oats
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 10-12 ounces raspberries chopped
Instructions
- To a large mixing bowl, add the juice and zest of a lemon, almond milk, maple syrup, vanilla extract, melted coconut oil, and eggs.Whisk thoroughly until all ingredients are combined.
- Pour in the oats, baking powder, cinnamon, and salt. Stir well.
- Let the batter sit for 15-20 minutes to thicken.
- Preheat your oven to 350°F.
- Gently stir in the chopped raspberries and distribute them throughout the batter.
- Prepare muffin pan with paper liners. Pour the batter evenly into the lined cups, filling them up to the top.
- Bake for 25-30 minutes. A knife in the center of the muffins should come out clean.
- Let cool for about 5 minutes and enjoy!
Nikki says
These look so good! My toddler loves lemon and is on a real raspberry kick right now so they would be perfect! Is it possible to make these with old fashioned oats? Or as mini muffins?
Shani W. says
You could definitely take the recipe and make mini muffins! As far as the old fashioned oats, I haven't tried them personally but don't see any reason you couldn't. 🙂 I hope your toddler loves these!
Hillary says
I was looking for a recipe for oat muffins and this was perfect for our family! We absolutely loved the taste, and how healthy they are! thank you!
Jess says
These look like such a great and filling breakfast! I’m always looking for something that’s quick and nutritious!
Shani W. says
Same! It's been one of my favorite breakfasts lately!
Casey the College Celiac says
Oooh love the combination of lemon and raspberry! So refreshing!
Shani W. says
Yesss I love those flavors together! Thanks Casey!
Kimberlie says
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.
Shani W. says
Lol I'm glad I'm not alone! Thanks, Kimberlie!