These high-fiber oatmeal raspberry muffins are a deliciously soft, satisfying snack or breakfast option made with simple, wholesome ingredients you likely already have in your kitchen. Packed with oats, whole wheat flour, and Bloom Boost, these muffins are rich in fiber, iron, and healthy fats—making them a great choice for both kids and adults. Perfectly sweet and bursting with juicy raspberries, these muffins are lower in sugar than most store-bought options, without compromising on flavor. They’re also kid-friendly, making them a great addition to school lunches or after-school snacks—even for picky eaters! The tender texture and subtle sweetness make them an easy win for the whole family. If you don’t have raspberries on hand, no problem! You can easily swap them out for your favorite berry—or even a mix. Try blueberries, chopped strawberries, or blackberries for a fun twist. The batter is very forgiving, and the mild nutty crunch from pecans adds an extra layer of texture that makes these muffins feel extra special.
Thanks to the addition of Bloom Boost—a blend of seeds and fiber-rich ingredients—these muffins offer a boost of nutrition without any extra effort. They’re great for busy mornings, school lunches (cause they're school safe without the pecans!), or for a wholesome gut-health loving snack.
High Fiber Oatmeal Raspberry Muffins
Ingredients: (makes approximately 1 1/2 dozen standard muffins)
- 2 1/3 cups quick-cooking oats
- 1 cup whole wheat flour
- 1/2 cup chopped pecans (optional: omit for school!)
- 1/2 cup packed brown sugar
- 1/4 cup white sugar
- 1/4 cup Bloom Boost
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking soda
- 3/4 teaspoons salt
- 1 cup buttermilk OR 1/2 cup milk + 1/2 cup Greek yogurt or sour cream
- 1/2 cup avocado oil or other neutral oil
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1/3 cup boiling water
- 1 1/2 cups fresh or frozen raspberries (or other berry of choice!)
Directions:
Preheat oven to 375°F. Line 18 standard muffins cups with paper liners or grease. Whisk oats, flour, nuts (if using), sugars, Bloom Boost, cinnamon, baking soda, and salt together in a large bowl. To bowl, add in buttermilk, oil, egg, and vanilla. Whisk to blend. Stir in 1/3 cup boiling water and let stand 5 minutes. Fold in berries. Divide batter among prepared muffin cups. Bake muffins until muffin tops spring back, or until toothpick inserted into centre comes out clean, about 20 minutes for standard muffins. Cool 10 minutes. Turn muffins onto cooling rack. Serve warm or at room temperature.
Inspired by a classic from Epicurious, but we gave it the Bloom Boost treatment - more fiber, more goodness, still so delicious.
