Looking for a yummy lunchbox snack? Or something to bring for a post-game treat? Or how about a little nibble with your evening tea? We have just the thing: Oatmeal Raspberry Muffins.
“These muffins are super-delicious any time of year”, says Jenny Pitcher, a certified health and wellness coach and registered dietitian nutritionist at OhioHealth. “Of course using fresh red or black raspberries in season brings them up a notch, but these are great with frozen berries as well. You can even use blueberries instead or a combination of both.”
Jenny loves these muffins for breakfast with peanut or almond butter. She says the combination keeps her full and satisfied for the entire morning.
And they’re a hit with the littles, too.
“They’re a treat for the entire family”, says OhioHealth Wellness Consultant, Mariah Fredritz, CHES, ACE. “The oats and raspberries are a perfectly sweet combo that even the pickiest eaters will enjoy!”
- 1 cup whole wheat flour
- 1 ½ cups oats
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup low-fat buttermilk (substitute by adding 1 cup milk to 1 tablespoon of vinegar)
- ½ cup brown sugar, packed
- ¼ cup walnut or sunflower oil
- 1 each egg, beaten
- 1 cup frozen or fresh raspberries
- 2 tablespoons brown sugar (optional)
- Preheat oven to 425 degrees Fahrenheit.
- Combine flour, oats, cinnamon, baking powder, baking soda and salt. Set aside.
- Combine buttermilk, ½ cup brown sugar, oil and egg in a medium mixing bowl.
- Add wet mixture to flour mixture, mixing just until moist. Fold in raspberries.
- Fill paper-lined muffin cups to 2/3 full with batter. Sprinkle with remaining 2 tablespoons brown sugar.
- Bake 20-25 minutes or until done.
Recipe by Jenny Pitcher, RDN, LD, CHWC.