Gluten Free Raspberry Oatmeal Muffins Recipe

Nora Rušev | Savory Nothings

Raspberry Oatmeal Muffins are a healthy and delicious gluten free treat the whole family will enjoy. You only need a few minutes to whip them up with ingredients you probably have on hand already. Make a batch for your freezer, too - you’ll always have a quick on the go breakfast or snack on hand!

I shared my favorite Strawberry Oatmeal Muffins earlier this spring, and I cannot believe how much love you have been giving them already!

Gluten Free Raspberry Oatmeal Muffins Photo

It’s nice to see a recipe get the attention it deserves, and so I decided you don’t just need the spring-friendly strawberry version. You need the summery raspberry one, too.

I think you’ll agree, at least if you want to stay virtual friends, ha!

Though I do have to admit, the initial reason I made the oatmeal muffins with raspberries instead wasn’t you at all… So sorry. But it was my pre-schooler who has been BEGGING me to make raspberry muffins.

Because, in her words, raspberries are pink and strawberries are red… So… Take a wild guess which ones an almost 4 year old, self-proclaimed princess prefers.

Just FYI, I did not instill this eternal love of all things pink in her. I tried raising her anti-princess. Apparently, her grandmothers had other plans and I didn’t get the memo.

Gluten Free Raspberry Oatmeal Muffins Pictures

I’m not complaining though, I love it when she enjoys a healthier treat. And I also love how easy the muffins are to make, so I don’t mind her asking for them over and over again one bit.

I did make these gluten free (the original strawberry ones are decidedly not), because I’ve been having some stomach issues with wheat. I think I’ll have to try some grain free blueberry muffins next!

I’ve also been playing with sugar alternatives because my little nephew is on a sugar free diet right now and I don’t want him to always miss out on treats. So, you’re getting both gluten free AND sugar free muffins here.

Score? I do think so, especially if you’re in desperate need of some easy allergy friendly treats, as our family is right now.

How to make Raspberry Oatmeal Muffins:

These are so easy to make, I feel a little silly even calling it a recipe.

I mean, it’s basically this:

A handful of ingredients you probably have on hand right now, things like applesauce, oats, yogurt and raspberries.

Stirred together three times so you don’t overmix.

Spooned into muffin cups and baked.

How simple is that?!

Gluten Free Raspberry Oatmeal Muffins Image

OK maybe there’s 2 extra little things, but that’s the gist of the recipe. Super simple.

Here are a few tips to make this a super budget friendly muffin recipe:

Buy oats in bulk. I always buy them that way, because oats go FAST at our house. I’ve seen rolled oats at absolutely ridiculous prices, so I buy them as cheap as I can get.

Use frozen raspberries. Fresh raspberries tend to sell at a higher price than frozen, so you can absolutely opt for frozen here. Don’t defrost the berries prior to baking and toss them well in some flour.

Frozen raspberries can give off more moisture, so your muffins might end up a little more dense.

Use regular yogurt vs Greek. If Greek yogurt is too expensive where you live (or not available at all - I have to drive for a loooong time to find Greek yogurt, but I treat myself to it every once in a while), you can just use regular plain yogurt. Add 2 extra tablespoons of flour and you’ll be all set.

Gluten Free Raspberry Oatmeal Muffins Pic

My foolproof tips to make the best raspberry oatmeal muffins, ever:

Really do not overmix the batter. Stir the dry ingredients together well, whisk the wet ingredients together well. Then fold them together just until combined. 3-4 times of careful stirring are enough. Trust me.

Use a cookie scoop to scoop the batter into the muffin cups. It’s SO easy and mess free, my favorite muffin baking hack!

Don’t skip tossing the berries in flour. It helps them to “bleed” less into the muffins and keeps them from sinking to the bottom of the muffins.

I’m glad my little pink princess lady begged for raspberry muffins, because these are so soft and delicious.

I still have a half-batch in the freezer and I cannot wait to… Eat them all by myself.

I know you’ll be making this easy muffin recipe all summer long… Until it’s fall and we’re all going to whip up the best healthy pumpkin muffins again. Hashtag basic. Hashtag sorry not sorry at all ;)

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Gluten Free Raspberry Oatmeal Muffins Recipe

    12 Servings


  • 1 cup Rolled Oats, uncooked
  • 1/2 cup Light Brown Sugar, or 1/3 cup stevia baking blend
  • 1 teaspoon Molasses, leave out if you’re using brown sugar
  • 1 cup Reduced Fat Plain Greek Yogurt
  • 1/3 cup Unsweetened Applesauce
  • 2 Egg Whites, 1 whole egg works, too
  • 1 cup Gluten Free Baking Mix, I make my own using 1/4 cup oat bran, 1/4 cup almond flour, 1/4 cup golden flax meal, 1/4 cup coconut flour and 1/2 teaspoon psyllium husk; you can also use all purpose flour if you don’t want to bother with making them gluten free
  • 1/2 teaspoon Salt
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 cup Raspberries, tossed in 2 tablespoons coconut flour


Combine Wet Ingredients:

  1. Add oats, stevia baking blend, molasses, Greek yogurt, applesauce and egg whites to a medium bowl and mix very well. Set aside for 5 minutes to soak the oats.

Mix Dry Ingredients:

  1. In the meantime, mix gluten free baking mix, salt, baking powder and baking soda in a large bowl until evenly combined.
  2. Preheat the oven to 400°F. Line a 12 cup muffin pan with paper liners.
  3. Combine the batter: Add the wet ingredients to the bowl with the dry ingredients and stir JUST until combined. 3-4 times stirring will do. Batter will be lumpy. Do not use a whisk! Use a wooden spoon or a rubber spatula. Fold in the flour coated raspberries with 2-3 stirs.
  4. Bake the muffins: Evenly divide the muffin batter between the prepared muffin cups (I like using a cookie scoop for mess-free work!). Bake on the middle rack for 20 minutes or until a toothpick inserted into the middle comes out clean.
  5. Cool the muffins: Cool the muffins in the pan for 5-10 minutes, then remove and cool completely on a cooling rack.



  • To freeze, put into a freezer bag and label with the name and date. Freeze for up to 3 months.
  • To defrost, place the closed bag into a colander and thaw on the counter overnight. Note: Once frozen, the taste of the flax seed will come through stronger than in freshly baked muffins.


Cooking Method:
Gluten Free
Farm to Table
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Related Recipes:
Farm to Table Recipes, Gluten Free Recipes, Breakfast Recipes, Brunch Recipes, Lunchbox Recipes, Raspberry Recipes, Oatmeal Recipes, Baking Recipes, Baked Recipes, Muffin Recipes
Recipe Yields:
12 muffins
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Nora Rušev
Recipe Yields: 12 muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Nutrition Facts

Serving Size 1 muffin
Servings Per Recipe 12

Amount Per Serving
Calories from Fat 4
Calories 71

% Daily Value*
Total Fat 1g
  Saturated Fat 0g
Sodium 181mg
Total Carbohydrate 13g
  Dietary Fiber 1g
  Sugars 9g
Protein 2g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Nora Rušev

About Nora

Nora loves to create fresh and easy family meals on her site, Savory Nothings. We're excited to have her as our Farm to Table fanatic. Things are about to get delicious!