Healthy oat and raspberry muffins: vegan, tender raspberry oat muffins with crunchy streusel, ready in 30 minutes.
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If you're craving oat and raspberry muffins that feel like a proper bakery treat but still work as a perfect breakfast, these oat and raspberry muffins are it. They're soft with a chewy texture from rolled oats, packed with tart raspberries, and finished with a sweet, crunchy streusel topping. These delicious oat and raspberry muffins are sure to please everyone.
They're also one of my favorite things for meal prep: bake a batch, cool them on a wire rack, then grab-and-go for busy mornings (or for a reluctant entertainer who still wants something impressive on the table).
Why You'll Love These Oat and Raspberry Muffins
These oat and raspberry muffins are not only easy to make but also incredibly tasty. The combination of fresh raspberries and oats creates a delightful texture and flavour that will leave you wanting more.
Ingredient list
You'll make these in two parts: the dry ingredients in one bowl, then the wet ingredients in a large mixing bowl, before folding in fresh raspberries and oats.
A few notes on ingredients:
Nutrition note: these aren't marketed as a protein muffin, but oats do add some protein and fibre. If you track daily values, you can run the ingredient list through a nutrition calculator for your exact brands and serving size.
Fresh raspberries give the best results here (fresh berries hold their shape better than frozen). If you only have frozen, keep them frozen and toss with a little flour before adding (see FAQs).
Rolled oats / quick oats: the recipe uses rolled oats for that oatmeal raspberry muffins feel. Quick oats can work in a pinch but the texture will be slightly less hearty.
Oil: a neutral oil keeps these tasting like a traditional muffin. Melted coconut oil can add a noticeable coconut flavour and can firm up as it cools, so it's not my first choice for tender raspberry oatmeal muffins.
You will need:
- all-purpose flour
- baking powder
- bicarbonate of soda
- sea salt
- granulated sugar
- unsweetened applesauce
- oat milk (or other plant milk)
- neutral oil (canola, vegetable, sunflower, etc)
- apple cider vinegar or lemon juice
- vanilla extract
- fresh raspberries, washed and dried
- rolled oats
Streusel
- light brown sugar
- rolled oats
- all-purpose flour
- neutral oil
Directions
Preheat oven to 350°F/175 C. Line ½ cup/120ml wells in a muffin pan with liners.
Make the streusel:
In a small bowl combine the sugar, oats, and flour. Stir to distribute everything evenly.
Pour in the oil and water. Use a fork to stir vigorously until everything is wet and forms crumbles.
Make the muffins:
In a medium bowl combine the flour, baking powder, baking soda, and salt. Stir to evenly distribute everything. Mixing all the dry ingredients ahead of time will reduce the amount of stirring needed and lead to more tender muffins.
In a large bowl, combine the sugar, apple sauce, and oil. Beat with a hand mixer on low speed (or a hand whisk) until smooth and well combined.
Add the oat milk, vinegar, and vanilla extract. Beat until combined.
Add the flour mixture and stir until just combined. Do not over mix.
Fold in the raspberries and rolled oats.
Scoop into prepared muffin wells, filling each with ¼"/6mm space remaining.
Sprinkle the streusel mixture on each muffin.
Bake for 20-22 minutes until a skewer inserted comes out clean.
Allow to cool in the pan for at least 5 minutes before removing and allow to cool completely.
Serve warm or at room temperature. Best the same day. Store in the fridge for up to three (3) days and reheat before eating.
Handy equipment tip: an ice cream scoop (or cookie scoop) makes filling the muffin cups quicker and more even, especially if you're using paper liners in a muffin tin/muffin tray.
Print📖 Recipe
Healthy Vegan Oat and Raspberry Muffins Recipe
- Total Time: 30 minutes
- Yield: 12 Muffins 1x
- Diet: Vegan
Description
Healthy oat and raspberry muffins: vegan, tender raspberry oat muffins with crunchy streusel, ready in 30 minutes.
Ingredients
2 cups/240g all-purpose flour
2 tsp/8g baking powder
½ tsp/2g baking soda
½ tsp/3g salt
⅔ cup/132g granulated sugar
6 tbsp/90ml unsweetened applesauce
¾ cup/180ml oat milk
6 tbsp/90ml neutral oil (canola, vegetable, sunflower, etc)
1 tbsp/15ml apple cider vinegar or lemon juice
1 tsp/5ml vanilla extract
1 ½ cups/240g fresh raspberries, washed and dried
½ cup/50g rolled oats
Streusel:
¼ cup/50g light brown sugar
¼ cup/25g rolled oats
¼ cup/30g all-purpose flour
2 tbsp/30ml neutral oil
2 tsp/10ml water
Instructions
Preheat oven to 350°F/175 C. Line ½ cup/120ml wells in a muffin pan with liners.
Make the streusel:
In a small bowl combine the sugar, oats, and flour. Stir to distribute everything evenly.
Pour in the oil and water. Use a fork to stir vigorously until everything is wet and forms crumbles.
Make the muffins:
In a medium bowl combine the flour, baking powder, baking soda, and salt. Stir to evenly distribute everything. Mixing all the dry ingredients ahead of time will reduce the amount of stirring needed and lead to more tender muffins.
In a large bowl, combine the sugar, apple sauce, and oil. Beat with a hand mixer on low speed (or a hand whisk) until smooth and well combined.
Add the oat milk, vinegar, and vanilla extract. Beat until combined.
Add the flour mixture and stir until just combined. Do not over mix.
Fold in the raspberries and rolled oats.
Scoop into prepared muffin wells, filling each with ¼"/6mm space remaining.
Sprinkle the streusel mixture on each muffin.
Bake for 20-22 minutes until a skewer inserted comes out clean.
Allow to cool in the pan for at least 5 minutes before removing and allow to cool completely.
Serve warm or at room temperature. Best the same day. Store in the fridge for up to three (3) days and reheat before eating.
Notes
Handy equipment tip: an ice cream scoop (or cookie scoop) makes filling the muffin cups quicker and more even, especially if you're using paper liners in a muffin tin/muffin tray.
Variations and substitutions
These ideas keep the base recipe the same, but let you switch things up next time:
- Whole wheat flour: Swap up to half the all-purpose flour for whole wheat flour for a slightly heartier crumb.
- Lemon raspberry: Add lemon zest to the batter for a bright flavour boost (lemon juice is already an option in the wet ingredients).
- Chia seeds: Stir 1-2 tablespoon chia seeds into the batter for more texture (they also help bind moisture).
- Chocolate chips: Fold in a handful of chocolate chips along with the fresh fruit for a dessert-leaning muffin.
- Coarse sugars: Sprinkle a pinch of coarse sugars over the streusel for extra crunch and sparkle.
- Maple twist: If you love pure maple syrup, you can drizzle a little over a warmed muffin when serving (instead of changing the sweetener in the batter).
- Icing sugar: A light dusting over cooled muffins looks pretty if you're serving guests.
Serving suggestions
These raspberry oat muffins are lovely:
- Warmed up with a little plant-based butter
- With a spoonful of dairy-free "greek yogurt" style yoghurt and extra fresh berries
- As part of a meal prep breakfast box with fruit and a hot drink
- Split and served with vegan ice cream for an easy dessert (honestly the best thing on a cosy night)
Frequently asked questions
Can I use frozen raspberries?
Fresh raspberries give the best texture, but you can try frozen: keep them frozen and toss with 2 tbsp/15g flour before folding in so they don't bleed as much into the batter.
How do I stop muffins sticking to the muffin pan?
Paper liners are the easiest option. If you're not using liners, coat the muffin pan well with non-stick spray, making sure to get into the edges.
Can I make these ahead?
Yes-these are great for meal prep. Let them cool fully on a cooling rack, then store in an airtight container in the fridge for up to three days and reheat before eating.
Can I freeze them?
Yes. Freeze in a freezer-safe bag or container once completely cool. Defrost at room temperature, then warm for the best texture.
Do I need to toast oats?
Not required, but toasting oats briefly in a dry pan can add a slightly nuttier flavour. It's totally optional.
Why avoid over-mixing?
Over-mixing develops gluten and can make muffins tough. Stir just until the dry ingredients and wet ingredients come together for tender muffins.
These oat and raspberry muffins are fluffy, tender, and packed with fresh raspberries and rolled oats, with that irresistible brown sugar streusel on top. Keep a batch of these oat and raspberry muffins in the fridge for an easy perfect breakfast, or serve them slightly warm as a sweet snack that still feels wholesome. And if you try a new flavour combination next time (hello lemon zest or chocolate chips), you'll never get bored of these oat and raspberry muffins.
If you enjoyed this oat and raspberry muffins recipe, share it with your friends on social media and Pin it for later...
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