Raspberry Oat Muffins

"I make these each summer when I can pick fresh berries. The toasted oats make these delicious!"
photo by Pam-I-Am photo by Pam-I-Am
photo by Pam-I-Am
Ready In:




  • Preheat oven to 400 degrees.
  • In a skillet on stovetop, toast the oats until golden brown.
  • Set aside.
  • (Don't skip this step) Blend the wet ingredients in a bowl.
  • Add the dry ingredients.
  • Mixture will be lumpy.
  • Fold in the oats and then the berries.
  • Spoon into 12 greased muffin cups.
  • Bake for 20 minutes and remove from pan immediately.

Questions & Replies

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  1. A nice muffin recipe! My only tweak was I used 1 T. oil and 3 T. applesauce. I'm always looking to cut the fat and calories! It isn't an overly sweet muffin, but a nice way to use fresh raspberries.
  2. These were very good. My family (and neighbor) had 2 each! I've never used toasted oats before and called my sister to verify how to do it. I used a non-stick frying pan and turned the heat on medium until they just barely turned golden. The flavor does come through in the muffin and is different and good. I did add a teaspoon of vanilla for a little more flavor. Even with that, they still need something more. I think I would double the salt next time. After I tried one (and already took photos), I added a simple glaze on top to sweeten them up a little. Thanks for sharing. Pam
  3. I wasn't a huge fan of these. They weren't very sweet. Just not my favorite recipe. I followed the recipe exactly, although I'm thinking I should have added in a little extra sugar.
  4. A not too sweet, perfect for breakfast muffin.
  5. Nice muffins. They were just shy of being sweet enough and I think adding a light glaze on top, as a reviewer suggested, would do the trick. Also like the idea of adding vanilla extract. I used partially frozen raspberries and they held up well. Thanks for the recipe.


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