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Healthy lemon raspberry muffins made with Greek yogurt, whole wheat flour, oats, and fresh raspberries.

Healthy Lemon Raspberry Muffins with Greek Yogurt

These healthy lemon raspberry muffins are soft, bright, lightly sweet, and made with whole wheat flour, oats, Greek yogurt, lemon, and raspberries. They’re perfect for breakfast meal prep, snacks, or busy mornings when you want something homemade and satisfying.

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Prep Time 10 minutes
Cook Time 2 hours 20 minutes
Total Time 30 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 75 kcal

Ingredients
  

Dry Ingredients

  • 1 1/4 cups whole wheat flour
  • 1/2 cup old-fashioned oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 2 eggs
  • 3/4 cup plain Greek yogurt
  • 1/3 cup maple syrup or honey
  • 1/4 cup avocado oil or melted butter
  • 1/4 cup milk, plus 1 extra tablespoon if needed
  • Zest of 1 large lemon
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract

Add-Ins

  • 1 cup raspberries, fresh or frozen
  • 1 tablespoon whole wheat flour, for tossing the raspberries

Instructions
 

  • Preheat oven to 375°F. Line a 12-cup muffin tin with muffin liners or grease well.
  • In a large bowl, whisk together the whole wheat flour, oats, baking powder, baking soda, and salt.
  • In a separate bowl, whisk together the eggs, Greek yogurt, maple syrup or honey, avocado oil or melted butter, milk, lemon zest, lemon juice, and vanilla extract until smooth.
  • Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix.
  • Let the batter sit for 5 to 10 minutes. This allows the whole wheat flour and oats to absorb moisture and helps the muffins bake up softer.
  • Toss the raspberries with 1 tablespoon of whole wheat flour. If using frozen raspberries, do not thaw them first.
  • Gently fold the raspberries into the batter.
  • Divide the batter evenly into the muffin tin, filling each cup close to the top.
  • Bake for 17 to 21 minutes, or until the tops spring back gently and a toothpick comes out clean or with a few moist crumbs.
  • Let the muffins cool in the pan for 5 to 10 minutes, then transfer to a cooling rack.

Notes

The batter should be thick and scoopable, not runny. If the batter looks too wet, let it rest for 5 to 10 minutes before adjusting. If it still seems too loose, add 1 tablespoon of whole wheat flour at a time, up to 3 tablespoons total.
Do not overmix the batter. Overmixing can make whole wheat muffins dense.
If using frozen raspberries, keep them frozen until right before folding them in.
For a more filling breakfast, serve with Greek yogurt, eggs, cottage cheese, or a smoothie.

Storage

Store muffins in an airtight container at room temperature for 1 to 2 days or in the fridge for up to 5 days.

Freezing Instructions

Freeze cooled muffins in a freezer-safe bag or container for up to 3 months. Reheat in the microwave for 20 to 30 seconds.

Nutrition

Calories: 75kcalCarbohydrates: 12gProtein: 7gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.4gTrans Fat: 0.003gCholesterol: 28mgSodium: 180mgPotassium: 86mgFiber: 5gSugar: 1gVitamin A: 41IUCalcium: 63mgIron: 1mg
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