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Lemon Raspberry Oat Muffins

Shani W.
Lemon & raspberry come together in miniature oatmeal muffins for a healthy and portable breakfast!
5 from 1 vote
Prep Time 5 mins
Cook Time 15 mins
Course Breakfast
Servings 6 muffins


  • 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


  • 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!
Keyword Lemon-Raspberry, Muffins, Oatmeal