These muffins will work. They will be full or oatmeal and raspberries. They will have minimal calories and still be equal part moist and delicious.
Predictable.
Safe.
No need to know where the life jackets are or the emergency exits. Everything is, and will be, just dandy.
Say it with me: raspberry oatmeal low fat muffins.
This is my apple oatmeal low fat muffins rejigged with raspberries in it. But it is such a good adaption that merely adding a note of ‘you could swap out apples for raspberries’ would not suffice. It required as much time in the lime light.
The original recipe is good. The adaption is lovely.
This is the Qantas of muffins. Before that unfortunate Airbus 330 incident. Best not think about that. Here’s a picture of a kitten.
Enjoy. Know these are safe, predicable muffins. After you eat one you may even want to go bungy jumping to restore the safety/risk taking balance in your life.
But that’s up to you.
Ingredients
2 cups of frozen or fresh raspberries
1 1/2 cups plain flour
2/3 cup firmly packed brown sugar
1 cup quick oats
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup fat-free milk
2 tablespoons olive or canola oil
1 tablespoon vanilla extract
1 cup plain fat-free yoghurt
2 egg whites
Method
- Preheat oven to 190 C. Grease a 12 cup muffin tin or line with patty cases and spray with cooking oil.
- Place flour, oats, brown sugar, baking powder, baking soda, salt and cinnamon in a large bowl. Mix with a whisk.
- Combine milk, oil, vanilla, yoghurt and egg whites. Stirring until well blended. Add wet ingredients to flour bowl, add raspberries and mix with a wooden spoon until just combined.
- Spoon into the prepared muffin tin and bake for 20-25 minutes or until a skewer comes out clean and muffins are golden. Makes 12.
Healthy? Awesomely so, even ever so slightly more so than the apple version. 155 calories per muffin.
Gluten free? I have done this with the apple version no probs. Substitute the flour and oats with GF versions of each and it converts across really well.
Storage: They freeze well, otherwise best eaten within a couple of days.
mmm, i love raspberry muffins!
They look great, Aimee. Nice and wholesome – I want :D.
You’re too funny. I think these muffins will work too. Quite well in fact.
Oh look at that little kitten! Too darn cute! And I’m all for raspberry muffins – that burst of raspberry goodness in that cake looks delicious. 🙂 I’d go so far as to say they are my favorite fruit. 🙂 I doubt they’d inspire me to go bungy jumping though. 😉
I think they’re right up there with my favourite fruit too! Hard to come by fresh in Australia, but in the UK I lived off them!
This look to be the perfect sort of muffin for my weekend mornings, Aimee.. safe and excellent flavor.. ingredients I have on hand most times.
Oh yea, nothing nicer than some hot baked goods on a weekend morning!
Healthy, low calories and with rasberries and oats! what more could one ask for in a muffin?
Hehe – my thoughts exactly Sawsan!
I’m not doing the bungee jumping. Noo, way! but these muffins do look steady!
I’m also not convinced on the the bungee jumping either 🙂
Wow, thank you for the kitten pic. I was feeling kind of sad there for a minute. 😉 Lovely delicious muffins, yes please!
LOVE that they are low-fat. Yay! And they look so yum.
I LOVE that pic – and caption!
These look delicious, can’t wait to try them! I think my daughter will enjoy them too 🙂
Thanks! I hope she does like them 🙂
Can’t wait to try these – my two fav ingredients! Why do most raspberry muffin recipes have white chocolate I wonder? Cute kitten!
Thanks, she’s a proper cat now though! I think white choc goes great with raspberries, but as a healthy alternative I don’t miss them in these muffins.
I made these today, and they’re really good! I used a cup of raspberries and one of blueberries as I didn’t have enough raspberries, it works. Plus I forgot the sugar ’till after it was all mixed so added that at the end – amazingly they still turned out well. A great morning snack. 🙂
That’s awesome! I love how fail safe this recipe can be!
Thank you for stopping by my blog and liking my post. I love your blog and am bookmarking it for reference. I love the way these muffins look, will try them soon.
Just made these! used 1/3 cup brown sugar and 1/3 mashed banana. Activia vanilla yogurt- two four oz packs. They were delicious and I would gladly make again!! next time I would cut my berries in half.
Great tips! The recipe is pretty diverse, and I love the idea of substituting out some of the yoghurt for banana. I think I might try that!
I just made these but instead of yogurt I used 2 containers of unsweetened applesauce I had on hand and 2 extra tablespoons of oil. I also pressed some oats on top before baking for decoration. Only 32 calories more than the original recipe and I won’t have to worry about removing the muffins from the wrappers! Thanks!
I made these and my 11 yo daughter begging for more
Wow,they look stunning..and low fat too..geez Aimee you must be the goddess of muffin baking..I have raspberries right now,might make some tomorrow…..Fab recipe..:-)
It’s about the most requested recipe I get. Fresh raspberries make it all the more special too 🙂
I’m not surprised,it’s a great recipe and I will be making it this afternoon,I’m looking forward to trying them.:-)