Baked Oatmeal Muffins (raspberry and dark chocolate)

Raspberry Baked Oatmeal Muffins
I love baked oatmeal. I love muffins. So on Sunday I thought to myself “why not mix the two?” And so I did. I was seriously impressed with how delicious they taste, because usually my first attempt at creating a recipe takes a few tries to finally get right. But then… How can you go wrong with dark chocolate, raspberries and oatmeal?Baked Oatmeal Muffins-

Seriously though, these are delicious. I wish I had doubled the batch so I could be eating one right now, but unfortunately I already divided them up between all of this week’s mornings (meal prepping like a pro) and there were none left over. And I already had two this morning. So I guess I don’t need another… But another sounds so good. This post is going to be hard to get through with the drool, the cravings and the pictures….Baked Oatmeal Muffins-

(and how cute is my little helper?!)
Sorry. So back to the recipe! It was SUPER easy to make and they baked pretty quickly too. I made these muffins as a part of my meal prep, but they would be perfectly doable to make fresh when you need them/want them/crave them. I even tried out the leftover batter in the microwave and it was delicious, just without that crunchy top you get when you bake them. I microwaved about the equivalent of a muffin (I had already filled 12 up with batter and had enough for one more… They should make single muffin tins for moments like that!) in a mason jar for 45 seconds and it was perfect!

I think I’ll have to make these again for next week’s breakfast. And the best part is that they are so versatile! I used dark chocolate and raspberries in these, but that could easily be substituted for blueberries, pecans, coconut, bananas and so on. I think I’ll have to try some white chocolate carrot cake ones soon. Yum!!

Baked Oatmeal Muffins- peachesandprayers.comDry Ingredients:
2 1/2 cups oats
1 cup almond flour
1 Tbsp ground flax seed
1 scoop protein powder (I used PerfectFit Cinnamon Roll flavor)
1/4 cup coconut sugar
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1 Tbsp cinnamon

Wet Ingredients:
1 cup unsweetened vanilla almond milk
1/4 cup egg whites
5 oz nonfat vanilla Greek yogurt
1 tsp vanilla

1/2 cup dark chocolate chips
1/2 cup chopped frozen or fresh raspberries

Preheat oven to 350 and spray a 12 space muffin tin with nonstick spray.
Mix the dry ingredients together in a bowl then the wet ingredients together in a large bowl. Slowly pour the dry into the wet, stirring as you pour. Mix until a smooth batter has been formed. Add the filling ingredients and make sure they are well incorporated. Place 1/4 cup of batter into each spot- they will rise some.
Bake for 25-35 minutes, or until they hold up when you press down on the top and a toothpick comes out clean. Let them cool for a bit in the tins, then take them out with a knife or spoon. Eat them warm, cold or room temperature… Any way is delicious! But I prefer warm so the chocolate is melty and the muffin is nice and gooey. Mmmm.
In the mornings, I microwave two muffins for 20 seconds and eat on my way to school with a banana! They are filing, delicious and the perfect way to eat a healthy breakfast on the go.

What fillings do you want to try?signature

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I'm becca, and I'm so glad you're here.

I'm a sinner saved by grace who loves staying active and eating healthy. I am married to my high school sweetheart, Isaac, and I'm mama to James and an adorable puppy named Lillie.

meet becca

healthy living blogger


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