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–+ servings

Greek Yogurt Raspberry Muffins

Hearty, one-bowl Greek yogurt raspberry muffins made with juicy raspberries and heart-healthy olive oil. A perfect breakfast or snack, naturally sweetened with maple syrup.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 1
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 185
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 large eggs
  • 3/4 cup plain Greek yogurt full-fat or low-fat
  • 1/2 cup maple syrup
  • 1/4 cup olive oil California-grown, or another neutral oil
  • 2 tablespoons milk any kind
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup rolled oats not quick-cooking
  • 1/4 teaspoon salt fine sea salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup fresh or frozen raspberries if frozen, do not thaw

Method
 

  1. Preheat your oven to 350°F. In a large mixing bowl, whisk together the eggs, Greek yogurt, maple syrup, olive oil, milk, and vanilla extract until smooth.
  2. Add the all-purpose flour, rolled oats, salt, baking powder, and baking soda to the bowl. Stir gently with a spatula just until the dry ingredients are incorporated—do not overmix.
  3. Fold in the raspberries carefully, being careful not to crush them. The batter will be thick.
  4. Lightly spray a 12-cup standard muffin tin with cooking spray. Divide the batter evenly among the cups, filling each almost to the top.
  5. Bake for 20 to 25 minutes, until the tops spring back when lightly pressed and a toothpick inserted into the center of a muffin comes out clean. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Calories: 185kcalCarbohydrates: 28gProtein: 5gFat: 7gSaturated Fat: 1.5gCholesterol: 35mgSodium: 180mgFiber: 3gSugar: 12g

Notes

If you prefer a milder flavor, substitute the olive oil with melted coconut oil or avocado oil. For sweeter muffins, add 1 to 2 tablespoons of coconut sugar along with the dry ingredients. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. To make ahead, prepare the batter and refrigerate overnight; bake fresh in the morning. Avoid overmixing to keep muffins tender. Serve warm with a pat of butter or a drizzle of honey for extra indulgence.

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