Raspberry Orange Oat Muffins

KristineBreads, Muffins, Cookies, Recipes, SnacksLeave a Comment


Snacks for the girls can sometimes be a challenge. If they’re too healthy tasting, I find sometimes they are a miss. The balance is creating something healthy, still has a bit of fat (cause fat = good taste), but using whole ingredients and fruit. These Raspberry Muffins are a perfect match of all of those things. They are gluten-free as they use oat flour, and can easily be made dairy-free with a couple of modifications.

These went soooo fast. My oldest ate 4 within the first 4 hours, and by day 2 there were only 3 left! Now I’m wishing I had done a double batch!  Its great that these are also school-safe as they have no nuts in them. I’m always looking to add things to their lunchboxes that I know they’ll actually eat.


With healthier muffins, I find they are best kept in the fridge as they can spoil after a few days if left at room temperature. They freeze really well, so if you’re not going to be eating all of them right away, I recommend freezing them, and taking them out individually and letting it thaw, or simply pop it in the microwave for 30 seconds. I also find if they start to dry out in the fridge, if you microwave them for 15 seconds they will taste fresh-out-of-the-oven again.


If you have really little ones, you could easily make these into 24 mini-muffins. You’ll just need to adjust the bake time. My guess is they’d take about 10-11 minutes as mini-muffins.  Hope you like these as much as we do!

Raspberry Orange Oat Muffins
Prep time
Cook time
Total time
Recipe type: Snack
Yield: 12 muffins
  • 3 Tbsp room temp butter (or coconut oil, or vegan margarine, or oil)
  • 2 eggs
  • ½ cup dry or liquid sweetener (eg. sugar, brown sugar, stevia for baking,) I used coconut palm sugar
  • ⅔ cup non-fat greek yogurt (use coconut yogurt for dairy-free)
  • 1 tsp orange zest
  • ⅓ cup orange juice (juice of 1 large orange)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1¼ cup oat flour (just blend up oats in your blender or food processor)
  • 1 cup frozen raspberries
  1. Preheat your oven to 350 degrees.
  2. In a large bowl mix together all the wet ingredients & sweetener (butter through to orange juice).
  3. Add in the oat flour, baking powder, baking soda and salt. Mix until combined.
  4. Fold in the frozen raspberries.
  5. Spray your muffin tin our use muffin cups to line your muffin pan.
  6. Bake at 350 degrees for 17-19 minutes. Mine took 18 minutes.
Serving size: 1 muffin Calories: 123 Fat: 4.4 g Saturated fat: 2.3 g Unsaturated fat: 1.4 g Carbs: 17 g Sugar: 1.4 g Sodium: 139 mg Fiber: 1.7 g Protein: 4 g Cholesterol: 39 mg