Raspberry Oat Yogurt Muffins |

Raspberry Oat Yogurt Muffins

Rich and protein packed, these raspberry oat muffins are made with Greek yogurt, hemp hearts, and sweetened with honey. Perfect for snacking.
Course Snack
Cuisine Vegetarian
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12 muffins


  • 1 3/4 cup whole spelt flour
  • 1 cup rolled oats
  • 1/4 cup hemp hearts
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup greek yogurt
  • 1/2 cup coconut oil melted
  • 1/2 cup honey softened if necessary
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh or frozen raspberries


  1. Preheat oven to 375F and line or grease a standard muffin tin.
  2. In a medium sized bowl, whisk together the flour, oats, baking powder, baking soda, and salt. If you're using frozen raspberries, stirring them in to the flour mixture will help prevent colour bleeding.
  3. In a large bowl, lightly beat the eggs. Add the melted coconut oil, yogurt, honey, and vanilla.
  4. Add the dry ingredients to the egg mixture and mix until just combined. Fill each muffin cup all the way to the top, then bake for 18-20 minutes, or until they pass the toothpick test.