Happy Sunday, PBF’ers! I’m on a lemon and berry kick right now, so I hope your taste buds are ready for these Raspberry Lemon Oatmeal Muffins! I think this flavor combo screams summer and it’s just so refreshing. Perfect for the 100 degree heat we’ve been having in San Antonio.
Anywho…if you’ve been here before, you know that I love to meal prep different flavors of these oatmeal muffins. I always add an extra protein boost, of course, because I can’t pass up an opportunity to sneak in a little extra. Be sure to pick up some of these jumbo parchment muffin liners to nail this recipe – they’re non-stick, which is really helpful when baking with protein powder!
What are Oatmeal Muffins?
They’re my favorite easy, healthy breakfast to meal prep! That’s why I have so many different recipes for them and they show up all the time in my meal plans. I love to eat them with a spoon in a bowl of almond milk, but I’ll also eat them on the go like a regular muffin.
Oatmeal muffins ARE NOT airy, bakery style muffins. You won’t find any flour or butter in these recipes. Oatmeal muffins ARE:
- Basically just amped up oatmeal baked into the shape of a muffin and held together with just a bit of egg and minimal amounts of sugar and fat.
- Heavier and more dense than regular muffins.
- A wholesome, fiber and protein-filled breakfast option that’s super easy to make ahead for the week!
If you want a breakfast prep option that’s a little more decadent, try my baked oatmeal recipes (hi, butter!) or one of my oat muffin recipes (hi, flour AND butter!) like this or this. Otherwise, bust out your silicone or parchment baking cups and hop on the oatmeal muffin bandwagon!
Ingredients and Substitutions
Here’s what you’ll need to make these Lemon Raspberry Oatmeal Muffins:
- Rolled oats – I love to see the whole oats in my oatmeal muffins, but don’t worry – they’re baked to perfect tenderness! Other types of oats like quick oats or steel cut oats will behave differently, so I don’t recommend swapping this ingredient.
- Milk – Use whatever neutral tasting milk you prefer! I used almond milk, which doesn’t have a strong flavor. Some non-dairy milks have a really strong flavor or are overly sweet – I’d stay away from those in this recipe.
- Applesauce – Adds volume, sweetness, and moisture without watering the muffin batter down. Runny muffin batter will lead to totally flat muffins, which no one wants.
- Eggs – These are the glue that bring the dough together and add a bit of protein too.
- Protein powder – My original recipe called for a mixture of whey and casein, but over the years, I’ve come to appreciate the rise and flavor you get from a plant-based protein instead. Check out the recipe notes if you still want to use whey and casein.
- Baking powder – This gives the muffins a good rise as they cook, plus helps add air in the final muffins, meaning they’re less dense.
- Baking soda – This helps the muffins rise much like the baking powder, but it also helps them get that beautiful golden brown color.
- Raspberries – You could totally opt for whatever berries you like, of course. Strawberries or blueberries would be delicious with the lemon. Fresh or frozen will work just fine!
- Lemon zest – Much better than lemon juice or lemon extract, zest will give you allllll that lemon flavor without watering things down or making your tongue all tingly (yes, I tried with lemon extract and much prefer zest!).
- Honey – You need a bit of sweetness to help balance out the acidity of the lemons and raspberries.
- Coconut oil – Adds some much needed fat to the muffins, keeping them from being dry and crumbly. The original recipe called for peanut butter, but I prefer the more neutral flavor of the coconut oil in these muffins.
- Vanilla extract – Like salt in a savory dish, vanilla tends to enhance the flavors of a sweet recipe.
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Raspberry Lemon Oatmeal Muffins
Ingredients
Dry Ingredients
- 2 1/4 cups rolled oats, (225 grams)
- 2 scoops PEScience Select Vegan Vanilla Indulgence Protein Powder, (60 grams)
- 2 cups raspberries, (220 grams)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- pinch salt
Wet Ingredients
- 1 cup unsweetened applesauce, (244 grams)
- 2/3 cup unsweetened vanilla almond milk, (5.36 fl oz)
- 3 tbsp honey, (63 grams)
- 2 egg whites
- 2 tbsp melted coconut oil, (1 fl oz)
- 2 lemons, zested
- 1 tsp vanilla extract
Instructions
- Pre-heat oven to 425°. Line jumbo muffin tins with 7 parchment paper liners. Set aside.
- In a large bowl, mix 2 1/4 cups rolled oats, 2 scoops PEScience Select Vegan Vanilla Indulgence Protein Powder, 1/2 tsp baking powder, 1/2 tsp baking soda, and pinch salt. Once combined, gently mix in 2 cups raspberries. Set aside.
- In a medium bowl, whisk together 1 cup unsweetened applesauce, 2/3 cup unsweetened vanilla almond milk, 3 tbsp honey, 2 egg whites, 2 tbsp melted coconut oil, 2 lemons, zested, and 1 tsp vanilla extract. Pour into dry ingredients and mix until combined. Divide batter evenly into 7 muffin cups.
- Bake at 425° for 5 minutes, then lower heat to 350 degrees and continue baking for 30-35 minutes until muffin tops are golden brown and resist collapsing when pressed lightly on top with your finger.
Tips & Tricks
- 2026 Update: This recipe was updated to switch from using whey and casein protein to plant based protein. The plant based protein allows the muffins to rise more and I personally like the flavor better for this recipe. If you prefer to use whey and casein, use 1 scoop of each and reduce the amount of almond milk to 1/2 cup.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 1 week.
- Nutrition: Scan the barcode below or search for “Peanut Butter and Fitness Raspberry Lemon Oatmeal Muffins” to log this food in My Fitness Pal.
Nutrition Information
