Raspberry Oat Muffins


Every morning that starts with a muffin is a good morning. I posted an iPhone photo of this muffin recipe on my Instagram months ago but I just got around to shooting them with my DSLR.  I’m glad I’m finally uploading the post. I tweaked the recipe a bit and I’m very pleased with the results. I know you’ll love it.

I used oat flour to keep it gluten free and nutritious. The secret ingredient that gives theses muffins their fluffy texture is yogurt. I love adding yogurt to my muffins; it gives such a lovely moist feel. The combination of fresh raspberry and lemon in this recipe reminds me of summer. The surprise jam filling in the center really makes this a treat everyone in your home will love.

I hope these healthy muffins give you as much comfort and joy as they do me. Enjoy.

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2 cups oat flour

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

3 tablespoons honey

¼ cup coconut oil

1 cup low fat yogurt

2 large eggs

1 teaspoon vanilla extract

1 tablespoon lemon juice

1 teaspoon lemon zest

1 cup fresh raspberries

1 tablespoon chia seeds for topping

2 tablespoons raspberry jam for filling


  1. Preheat the oven to 400 degrees F. Lightly grease your muffin tin with coconut oil.
  2. In a large mixing bowl, sift the flour, baking powder, baking soda and salt together. In a separate bowl, beat the eggs and add the yogurt, oil, lemon zest and vanilla extract.
  3. Add the wet ingredients to the dry and mix till just blended (Don’t over mix or you’ll get a tough muffin). Gently fold in the raspberries.
  4. Spoon batter evenly into the prepared muffin cups. Spoon out the center of each and add a bit of the jam filling and cover. Sprinkle chai seeds on top.
  5. Bake for 13 to 15 minutes or until the top springs back when touch.
  6. Remove and cool before eating.
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4 thoughts on “Raspberry Oat Muffins”

  1. wovenblends says:
    • April 15, 2015
    • Reply

    Sour cream also helps to make them soft.


    • Gbemi G Giwa says:
      • April 15, 2015
      • Reply

      Yup, but yogurt has a lower calorie content. Thanks for the tip! 😁


  2. Saloni Banga says:
    • April 15, 2015
    • Reply

    Lovely picture. I too love yoghurt in my muffins and the jam as a filling sounds like a good idea. I will keep this recipe handy! :)


    • Gbemi G Giwa says:
      • April 15, 2015
      • Reply

      Thanks Saloni.


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