GF

Healthy Raspberry Oat Muffins (Vegan)

5 from 1 vote
Vegan, healthy and gluten-free. These raspberry oat muffins are made by soaking oats and chia in almond milk, scooping into muffin cups and sprinkling with raspberries (fresh or frozen). An healthy raspberry muffin recipe that's easy to digest from the soaking process.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Jump to Recipe

Feb 18, 2019 (Last updated Mar 19, 2024) by Hannah Sunderani

Healthy Raspberry Oat Muffins (Vegan)

These healthy raspberry oat muffins are made by soaking rolled oats and chia seeds in an almond milk, then scooping the mixture into muffin cups and sprinkling with sweet and juicy raspberries. It’s a healthy, wholesome and easy muffin recipe that’s naturally vegan and gluten-free and easy to digest from the soaking process. A delicious breakfast or snack for kids and adults alike! 

If your busy weeks could use quick, healthy, delicious and easy muffins, you’re in for a treat! These oatmeal raspberry muffins are one of my favourites to meal prep as a healthy breakfast on-the-go or nourishing snack to enjoy between meals. Having a fully stocked fridge heading into a new week is vital to productivity and sticking to your health goals. And so, here is a healthy and deliciously sweet, light, and fluffy muffin recipe that will help you get there! 

A flatlay image of healthy raspberry oat muffins. The muffins are on a wooden cutting board with a knife and a sieve full of icing sugar in the top right corner and a sprinkle of icing sugar on the muffins. The cutting board is sitting on a white  cloth.

These Raspberry Muffins are….

  • Healthy 
  • Made in 1 bowl
  • Effortless to make
  • Made with 10 ingredients
  • Vegan-friendly
  • Naturally gluten-free
  • Perfect on-the-go snack
  • Newbie cook approved
All of the ingredients to make healthy raspberry oat muffins placed into individual bowls. The bowls are sitting on a white backdrop.

Ingredient Notes

One of the best parts of this recipe is just how simple it is. It truly requires minimal effort to make and the ingredient list is minimal (just 10 simple ingredients in total!). Here’s what you’ll need: 

  • Oats: Old-fashioned rolled oat are best in these muffins. If you’d like to make a gluten-free version, make sure to use gluten-free certified oats. Oats are technically a gluten-free food, but are often cross contaminated by wheat crops so in order to ensure your muffins are gluten-free, purchase oats that have a certified gluten-free label on the packaging. One of my personal favourite brands is One Degree Organics
  • Chia seeds: These tiny super seeds act as an egg replacer and help bind the muffins together while keeping them vegan and cholesterol-free. If you don’t have chia seeds on hand, you can also substitute ground flaxseed meal.
  • Almond milk: ​I almost always use Homemade Almond Milk that I either make in my Vitamix blender or in the Almond Cow. You could also try my Quick DIY Almond Milk that is made with almond butter. Or, if you prefer store bought milks, make sure to check out my Store-Bought Almond Milk Review
  • Maple syrup: The rich, robust flavour of maple syrup compliments the flavour of the sweet and tart raspberries really well, but any liquid sweetener of choice will work. Agave is another favourite of mine. 
  • Coconut oil: These muffins are made with melted coconut oil. If you don’t enjoy the flavour of coconut, use refined coconut oil or another cooking oil of choice such as avocado oil or canola. 
  • Frozen raspberries: Use the berries straight from the freezer – no thawing ahead required. Or, if preferred, juicy fresh raspberries will work, too! You can also try white chocolate chips or dark chocolate chips for an extra sweet treat!
  • Icing sugar: To give these tender raspberry muffins an additional boost of sweetness, sprinkle them with icing sugar to finish. If you are looking for icing sugar in grocery stores, it is sometimes sold as powdered sugar or confectioners sugar. 
A shot of a healthy raspberry oat muffin cut open to showcase the moist interior. The muffin is on a white plate with a knife in the upper right area. The plate is sitting on a white backdrop with another muffin in the upper left and the muffin pan in the upper right.

How to Make Healthy Raspberry Muffins

These raspberry muffins are made with just 3 effortless steps. The muffin batter is soaked overnight, and come morning, it has turned itself into a soft and supple batter! 

To prep, combine the oats and chia seeds in a large bowl, then add in the almond milk, maple syrup, coconut oil, vanilla extract, cinnamon, baking powder, and salt. Mix well to combine. Cover the bowl and place in the fridge to soak overnight, or for at least 2 hours. 

Then when ready, divide the muffin mixture between a muffin tray lined with muffin cups using a cookie scoop or spoon. Add 3-5 frozen raspberries to the tops of the muffins. 

Lastly, place the raspberry muffins in the oven and bake until the muffin tops are golden and fluffy, about 25 to 30 minutes. Once baked, transfer the raspberry muffins to a cooling rack, then sprinkle with optional icing sugar (I like to do this as it looks so pretty!). Slather while slightly warm with vegan butter or your favourite nut butter and enjoy! 

Baking Tips

  • Use the right oats. ​Old-fashioned oats will create a better textured muffin compared to instant oats or quick cooking oats. See my blog post for more information about the different types of oats and where to use them.
  • Don’t skip the soaking process. ​This step is essential to softening the oats and making the best, moist raspberry muffins. Soaking oats also helps reduce natural phytic acid, which in turn makes them easier to digest. This is great for people like me who have Irritable Bowel Syndrome (IBS).
  • Add additional moisture as needed. ​If after soaking it appears the muffin batter is too dry, add 1 to 2 tablespoons of additional milk. The batter should look thickened like oatmeal, with a bit of almond milk around the edges of the bowl.
  • Cool the muffins until room temperature on a cooling rack. Transferring the fluffy muffins to a wire rack helps to prevent the muffins from becoming soggy on the bottom and allows air to circulate around all sides of each muffin. 
  • Use room temperature ingredients. If you add cold ingredients to the batter, this will cause the coconut oil to harden in chunks in the batter and make the raspberry muffins oily after baking. (Frozen raspberries in an exception to this rule as they’re used for sprinkling on top and then baked right away).
Healthy raspberry oat muffins sprinkled with icing sugar. They are laid out on a wooden cutting board with a knife and a sieve in the top right corner.

Recipe FAQs

Can I use frozen raspberries?

Yes! In fact, I recommend using frozen raspberries in these muffins. It helps add a bit of added moisture to the muffin batter, and frozen raspberries often taste sweeter than fresh berries because they are harvested and frozen at peak ripeness. 

How do I prevent the raspberries from sinking to the bottom?

A common problem with muffins or baked goods made with fresh berries is that the fresh fruit sinks to the bottom of the muffins or bread. In order to prevent this from happening, I recommend sprinkling the berries on top of the batter once it is spooned into the muffin tray. 

Can I use other types of berries or fruits?

If you’re interested in using other types of berries or fruits, I’d recommend checking out a few of my other recipes. You might love these Blueberry Muffins made with wild blueberries, these Baked Apple Muffins, or these Banana Bread Chocolate Chip Muffins

Can I reduce the sugar in this muffin recipe?

As is, these muffins are low in added sugar and I wouldn’t recommend altering this measurement. These muffins are made with liquid sweetener (maple syrup) and changing this measurement will change the texture and moistness of the muffins. By using less liquid, you’re likely to be left with dry muffins. If you choose to experiment with it, note that you will need to make adjustments to the recipe and I cannot be responsible for the results. 

I don’t have any muffin liners. Can I still make this recipe?

​If you don’t have any paper liners to use, I’d recommend spraying the muffin tray with a non-stick spray (or brushing the inside of the muffin tin cups with coconut oil to prevent sticking). This should sufficiently help prevent the muffins from sticking. 

Storage and Freezing Instructions

These raspberry muffins will keep best when stored in an air-tight container in the fridge for up to 5 days. They can also be frozen for up to 3 months. 

If frozen, allow the muffins to thaw overnight in the fridge, or until softened.

Enjoy muffins straight from the fridge or lightly warmed in a toaster oven, air fryer, microwave or oven. 

More Healthy Breakfast Recipes You Might Like Using Oats:

The Healthy raspberry oat muffins in the baking tray. The shot of the photo is landscape and the baking tray is vertical.

I hope you love this Healthy Muffin Recipe as much as I do! If you do make this recipe, please let me know in the comments below what you think and check out The Two Spoons App for more easy vegan recipes like this! I truly love hearing from you, and I’m always here to answer any questions you might have. 

And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations. 

PIN IT ON PINTEREST

Like this recipe? Save it for later! Pin it on Pinterest.

GF

Healthy Raspberry Oat Muffins (Vegan)

5 from 1 vote
Vegan, healthy and gluten-free. These raspberry oat muffins are made by soaking oats and chia in almond milk, scooping into muffin cups and sprinkling with raspberries (fresh or frozen). An healthy raspberry muffin recipe that's easy to digest from the soaking process.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Serves 12 muffins

Ingredients

Instructions

  • Combine oats and chia in a large bowl. Add milk, maple syrup, melted coconut oil, vanilla extract, cinnamon, baking powder and salt. Mix to combine. Cover bowl and place in the fridge to soak overnight. (Or for at least 2 hours)
  • Preheat oven to 375F/190C. Add muffin cups to tray and scoop the oat mixture into cups. Top each muffin with 3-5 frozen raspberries.
  • Place muffins in the oven to bake until golden and fluffy, approx. 25 to 30 minutes. Transfer to a cooling rack. Optional to sprinkle with icing sugar.

Watch The Video

Notes

If muffin mixture looks too dry after soaking overnight in fridge, you can add 1-2 tbsp more milk in the morning. Mix to combine and then scoop mixture into muffin cups to bake. (The batter should look like an oatmeal consistency with a bit of almond milk around the edges of the bowl – see image in blog post for a visual).
Muffins will keep in fridge for up to 5 days. Store in an air-tight container. Raspberry muffins can also be frozen for up to 3 months.
Also try topping these muffins with blueberries. See full recipe here.

Approvals

Nutrition

Calories: 123kcal | Carbohydrates: 19g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Sodium: 82mg | Potassium: 42mg | Fiber: 3g | Sugar: 7g
DID YOU

Tag @twospoons on Instagram
and hashtag it #twospoons

MAKE THIS?

LEAVE A COMMENT
AND RATE THIS RECIPE!

We love hearing from you! If you love this recipe, please consider giving it a star rating when you post a comment. Star ratings help people discover my recipes online. Thank you!

5 from 1 vote (1 rating without comment)

Your email address will not be published. Required fields are marked *

Rate this Recipe




  1. These were so delicious! They were so crumbly that I needed a fork though. More like baked oatmeal than a muffin. Any ideas why?

    • Hi Karen, sorry to hear that the raspberry oat muffins were a little crumbly for your liking! I’ve made these dozens of times and they always hold their shape well. A couple of thoughts here: did you let the muffins cool entirely before eating? If you’re enjoying them warm they will be more crumbly like a baked oatmeal – but should firm up nicely when cooled. Second thought is, did you use enough ground chia? Or perhaps you substituted ground chia with ground flax? The ground chia is a great binder and holds everything together and I find it does this better than ground flax. Perhaps an extra tsp of cround chia might be what you need depending on how you’re measuring out your ratios. And then finally, wondering if you used old-fashioned rolled oats? Different oat types have different textures and so substituting it can change the outcome of this recipe. Feel free to check out my blog post “Types of Oats” for more details about various oat varieties and what they’re best used for. Anyways I hope all this information helps for the next time you try these muffins!