Moist and fluffy raspberry muffins made in one bowl with frozen raspberries and a hint of lemon! Chock full of nourishing ingredients like whole grain oat and almond flour, Greek yogurt (each muffin packs ~6g protein, yay!), extra virgin olive oil, and pure maple syrup. On the table in just 30 minutes! Recipe makes 12 muffins.
A beyond delish I'm-craving-all-things-spring muffin bejeweled with red raspberries...truly the gift our faces need right now. My 5-year old shoved two in his face in record time and proceeded to ask for another!
The dietitian in me loves that in lieu of butter, we're using a bunch of Greek yogurt + a kiss of olive oil for moisture. Don't fret--these are still suuuper soft and tender even without a bunch of added fat! https://alvarezydiez.com/producto/mantel-blanco-verdejo/
I love me some healthy chocolate chip Greek yogurt muffins but homemade raspberry muffins with gorgeous golden tops are my current breakfast BFF!
(P.S. If you want to slather one in my five-star healthy cream cheese frosting, that would be an A+ decision.)
Notes from recipe testing
- Why frozen? I developed this recipe specifically with frozen raspberries since they hold their shape better in the batter vs disintegrating. Since raspberries can sometimes by huge and result in unevenly moist spots in the muffins, I recommend giving them a rough chop so you have even raspberry chunks. When I tested these with fresh raspberries, they needed to bake a bit longer.
- To lemon or not to lemon: I tested these with lemon zest and 1 tbsp juice and then again with just zest. I really didn't notice a difference, so we're just doing zest! The lemon adds such an amazing brightness that complements the berry flavor so well--don't skip it.
- Sweetness level: When I made this recipe with ⅓ cup maple, they tasted....good. When I made another batch using ½ cup maple, they tasted GREAT. The perfect sweetness level (while still having half the sugar of other raspberry muffin recipes).
- Weighing flour: I find weighing flour using a kitchen scale so much easier than measuring, especially when the flour is packed. I just put the whole bowl on the scale and dump! If you don't own a scale, know that almond flour is more forgiving than all purpose flour (but still really pack it in there, ok?!).
Let's make 'em!
Storage
Store leftovers covered on the counter for up to 2 days then refrigerate. They'll stay nice and moist in the fridge. They freeze super well, too!
Drop a comment and star rating below if you've made these! Soooooo good.
Print
Healthy Raspberry Muffins with Greek Yogurt
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Muffins
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Description
Incredibly moist and fluffy raspberry muffins made in 1 bowl with frozen raspberries! Chock full of nourishing ingredients like whole grain oat and almond flour, Greek yogurt (each muffin packs ~6g protein, yay!), extra virgin olive oil, and pure maple syrup. And don't miss my fluffy protein banana muffins with Greek yogurt, too!
Note: I live at high altitude in Colorado; your muffins will be taller than mine!
Ingredients
- ¾ cup plain Greek yogurt
- 2 large eggs
- ½ cup pure maple syrup
- 2 tbsp extra virgin olive oil
- 2 tsp pure vanilla extract
- zest of 1 large lemon
- 1 ¼ cups packed almond flour (163g)
- 1 ¼ cups oat flour (124g)
- 1 tsp baking soda
- ½ tsp fine sea salt
- 1 ¼ cups frozen raspberries, roughly chopped (do not thaw)*
- optional but delish: 1 tbsp raw sugar, for sprinkling on top
Instructions
- Preheat oven to 350F. Spray a muffin tin well with oil spray or line with paper liners.
- Place yogurt, eggs, maple syrup, olive oil, vanilla, and lemon zest in a large mixing bowl. Whisk until completely smooth.
- Add almond flour (make sure it's packed in there!), oat flour (spooned and leveled), baking soda, and salt. Use a whisk or rubber spatula to mix until almost combined. Don't over-mix. It will be very thick, don't worry!
- Give raspberries a rough chop (this helps for better distribution and even moisture). Gently fold them into the batter with a rubber spatula.
- Portion batter into muffin tin, filling each one nearly to the top (I use a handy muffin scoop). I like to sprinkle each one with a pinch of sugar for sparkly, crisp tops (these are not overly sweet muffins).
- Bake for 24-25 min, or until a toothpick comes out clean and tops are golden brown. Cool in pan for 15 minutes before transferring to a wire rack to cool completely. Store covered on the counter for 2 days then refrigerate.
Notes
*My frozen raspberries had lots of broken pieces when measuring. If yours are mostly whole, use closer to 1 ½ cups.
Adapted from my healthy lemon poppyseed bread. If you're a huge lemon fan, you can double the zest!
Dairy-free: use a thick Greek-style dairy free yogurt, like Forager.
If you don't have raw sugar, snag a little bag from a coffee shop 🙂
Morgan says
Made these muffins, intending to have them for breakfast throughout the week with the kids, but they didn't even last two days! This is definitely a repeat recipe. The lemon zest adds just the extra flavor needed to make these raspberries shine! I also love that you used maple syrup to sweeten it, and greek yogurt for some extra protein.
Alexis Joseph, MS, RD says
Yesss best compliment ever! Maple syrup and Greek yogurt are my faves 🙂 Thanks so much, Morgan!
MARIAN RANKIN says
Made these with my homemade greek yogurt (instant pot). Had to use 1/2 white, 1/2 w.w. flour (hard to explain...), otherwise followed the recipe. Did my usual 30 min. in the fridge to hydrate the flour, then 450 x 5 min, 350 x 20 min. in my air fry/toaster oven. The height on these was amazing - best ever! I do mound the batter high in the tins tho... but no "running over".
Again, Perfect! Thank you Alexis.
Alexis Joseph, MS, RD says
Love it, Marian! I'm so glad they worked with your subs and how cool to use homemade Greek yogurt 🙂 Thank you so much!
Dylan says
Making my third batch of these muffins now! Delicious with a cup of coffee, or crumbled over a yogurt bowl!
Alexis Joseph, MS, RD says
You made my day, thank you SO much Dylan!!
Aria says
These muffins are delicious! My whole family loves them and I’ve made them like 10 times now. I’m addicted!
Alexis Joseph, MS, RD says
This made me so happy, thanks Aria!!
Jenna says
I made these last night to eat throughout the week and they are so easy to make and delicious. Will definitely be making again!
Alexis Joseph, MS, RD says
Ahhh yay this made me SO happy, thank a ton Jenna!!
Nyla says
Really moist, fluffy and PRETTY! Will make again! I eyeballed the sweetener (I used honey) and don’t think I used enough. So we just spread some honey on them before we eat them. Will actually measure the sweetener next time!
Alexis Joseph, MS, RD says
Ahhh yes I tested them with 1/3 cup and they def needed more, hence the 1/2 cup being key! So glad you like 💖
Kris says
I’m def making these, but only have frozen blueberries at the moment. Would that work?
Alexis Joseph, MS, RD says
Absolutely! I'd use 1 cup.
Myriam says
Could I use oat flour if I have a nut allergy?
Alexis Joseph, MS, RD says
No unfortunately I developed this recipe with almond flour and the high fat profile is why there's so little added fat. With low fat flours like oat etc the wet ingredients would look totally different :/ you can try my lemon blueberry muffins instead which use whole wheat flour and sub raspberries!