Raspberry Oat Muffins

Healthy, light and fluffy raspberry oat muffins. Made by baking gluten-free oats and chia, sweetened with maple syrup. These muffins make the perfect breakfast to go or snack.
Cook Time: 25 mins
Total Time: 1 hr
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Feb 18, 2019 (Last updated Aug 26, 2022) by Hannah Sunderani

Raspberry Oat Muffins

Happy Monday everyone! Is it just me or did the weekend fly by!? Well, today I’m sharing a recipe for my Raspberry Oat Muffins!

Ever have those Sunday’s when you realize the work week is beginning in less than 12 hours!? I’m sure we can all relate to the “dreaded Monday,” and the stress of knowing there’s an avalanche of unread emails to open and meetings to be had.

Well, this recipe is one to provide you a bit of aid to your busy week. It’s a quick, healthy and delicious muffin recipe that you can enjoy through the work week for breakfast to-go, or snack time. 

I find the best way to get me through a busy Monday is to prepare some healthy meals for the upcoming week. Having a fully stocked fridge, some healthy snacks and a ready packed lunch is vital to starting your Monday on the right foot. And so, here is a healthy and deliciously sweet Raspberry Oat Muffin recipe to help get you there.

oat muffins


I am totally in love with this muffin mix for a wholesome sweet treat. Made by soaking oats and chia in almond milk, scooping into muffin cups and sprinkling with raspberries (fresh or frozen). The recipe is dead easy to prepare, it’s healthy, and comforting.

One of my favourite things about this recipe has got to be the baked raspberries on top. I simply love fruity muffins! The raspberries are sweet and slightly tart. They add a lovely brightness to the comforting oaty muffin base.

I’ve also made these muffins using wild blueberries and they are a dream! They make a great substitute if you prefer blueberries to raspberries. Or, you could try sprinkling them with semi-sweet chocolate chips, if you’re a chocolate muffin lover over a fruit one. However, my favourite are these raspberry muffins.

baked muffins

Another thing I love about this recipe is just how simple it is. It requires minimal effort to make. The muffin mixture is soaked overnight. Come morning it has turned itself into a soft and supple batter. The ingredient list is minimalist. Using 10 ingredients in total, like oats, chia, cinnamon and maple syrup. It’s likely you’ll already have these ingredients in your pantry. Suffice to say, these muffins can be thrown together effortlessly.

When baked, the muffins are sweet, fluffy and light. They are clean and comforting, and delicious hot or cold. I keep mine stored in the fridge for a quick breakfast to-go, or an afternoon snack throughout the week.

Delicious raspberry oat muffins

I’ve no doubt these Raspberry Oat Muffins will make your Monday much more sweet and palatable. And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.


Raspberry Oat Muffins

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Healthy, light and fluffy raspberry oat muffins. Made by baking gluten-free oats and chia, sweetened with maple syrup. These muffins make the perfect breakfast to go or snack.
Cook Time 25 minutes
Total Time 1 hour
Serves 12 muffins


  • 2 1/2 cup gluten-free large flake oats
  • 1 tbsp chia seeds
  • 1 1/2 cup oat milk, or almond milk
  • 1/3 cup pure maple syrup
  • 2 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup frozen raspberries
  • icing sugar (optional to sprinkle)


  • 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.

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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.
Muffins will keep in fridge for up to 5 days.
Also try topping these muffins with blueberries. See full recipe here.



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

Tag @twospoons on Instagram
and hashtag it #twospoons



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