Healthy One-Bowl Raspberry Oat Muffins
These delicious and nutritious muffins are perfect for a quick breakfast, afternoon snack, or even a healthy dessert. They’re packed with whole grains, protein, and fresh raspberries, making them a satisfying and guilt-free treat.
About Time
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time 45 mins
- Yield: 1 Serves
Ingredients:
- 115g container of low-fat yogurt with raspberries (or plain yogurt with a handful of fresh raspberries)
- 1 small egg
- 40g rolled oats
- 50g fresh raspberries (plus extra for topping)
Instructions:
- Preheat your oven to 200°C (fan 180°C, gas mark 6). This ensures the muffins bake properly.
- In a large bowl, combine the yogurt and egg. Stir them together until well incorporated.
- Add the rolled oats and fresh raspberries to the yogurt mixture.
- Gently fold them in with a spoon, making sure not to overmix the batter. Overmixing can lead to tough muffins.
- Divide the batter evenly between three molds in a non-stick muffin tin. Fill each mold to about ¾ capacity for perfectly portioned muffins.
- Bake the muffins for 35 minutes, or until they are cooked through and golden brown on top.
- You can insert a toothpick into the center of a muffin; if it comes out clean, the muffins are done.
- Let the muffins cool slightly in the pan before transferring them to a wire rack to cool completely.
- Enjoy your warm muffins with additional fresh raspberries for a delightful burst of sweetness and tartness.
Tips:
- Feel free to substitute frozen raspberries for fresh ones in this recipe. You don’t need to thaw them beforehand.
- For a fun twist, you can sprinkle some chopped nuts or chocolate chips on top of the batter before baking.
- These muffins can be stored in an airtight container at room temperature for up to 2 days, or in the freezer for up to 3 months.