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Oat Raspberry Muffins with Chia Seeds

5 from 2 votes
These raspberry oat muffins are made by soaking oats and chia in almond milk, topped with frozen raspberries and baked in the oven. They are fluffy and moist, made with simple real-food ingredients.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
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Feb 18, 2019 (Last updated Jan 12, 2026) by Hannah Sunderani

These raspberry oat muffins are made by soaking rolled oats and chia seeds in almond milk, then scooping the mixture into muffin cups and sprinkling with sweet and juicy raspberries. It’s an easy, wholesome and nourishing muffin recipe that’s naturally vegan and gluten-free. A delicious breakfast or snack for kids and adults alike! 

A flatlay image of healthy raspberry oat muffins. The muffins are on a wooden cutting board with a knife and a sieve full of icing sugar in the top right corner and a sprinkle of icing sugar on the muffins. The cutting board is sitting on a white cloth.

These Raspberry Muffins are….

  • Made in 1 bowl
  • Effortless to make
  • Made with 10 ingredients
  • Vegan-friendly
  • Naturally gluten-free
  • Perfect on-the-go snack
  • Newbie cook approved
All of the ingredients to make healthy raspberry oat muffins placed into individual bowls. The bowls are sitting on a white backdrop.

Ingredient Notes

One of the best parts of this recipe is just how simple it is. It truly requires minimal effort to make and the ingredient list is minimal (just 10 simple ingredients in total!). Here’s what you’ll need: 

  • Oats: Old-fashioned rolled oat are best in these muffins. I recipe tested with quick oats and they weren’t quite sturdy enough for the soaking and baking process.
  • Chia seeds: These tiny super seeds act as an egg replacer and help bind the muffins together while keeping them vegan.
  • Almond milk: ​Keeps this recipe vegan and adds a light nutty taste to the muffins. I’ve also recipe tested this with oat milk and it was delish! I think any plant-milk would work great in this recipe.
  • Coconut oil: These muffins are made with melted coconut oil. I’ve also recipe tested with avocado oil and canola, both worked great. 
  • Frozen raspberries: Use the berries straight from the freezer – no thawing ahead required. Or, if preferred, juicy fresh raspberries will work, too!
A shot of a healthy raspberry oat muffin cut open to showcase the moist interior. The muffin is on a white plate with a knife in the upper right area. The plate is sitting on a white backdrop with another muffin in the upper left and the muffin pan in the upper right.

How to Make Raspberry Oat Muffins

These raspberry muffins are made with just 3 effortless steps. The muffin batter is soaked overnight, and come morning, it has turned itself into a soft and supple batter! 

To prep, combine the oats and chia seeds in a large bowl, then add in the almond milk, maple syrup, coconut oil, vanilla extract, cinnamon, baking powder, and salt. Mix well to combine. Cover the bowl and place in the fridge to soak overnight, or for at least 2 hours. 

The oats and chia seeds used to make the healthy raspberry oat muffins. They are mixed together in a large white bowl with a spatula in the middle. The bowl is sitting on a white backdrop.
Combine the oats and chia seeds in a large bowl.
The rest of the ingredients to make health raspberry oat muffins added to the bowl of oats and chia seeds. The bowl is a large white bowl with a spatula in the middle. The bowl is sitting on a white backdrop.
Add in the almond milk, maple syrup, coconut oil, vanilla extract, cinnamon, baking powder, and salt.
All the ingredients to make healthy raspberry oat muffins mixed together. The muffin mix is in a large white bowl with a spatula. The bowl is sitting on a white backdrop.
Mix well to combine.
The thickened batter to make the healthy raspberry oat muffins. It's in a large white bowl with a spatula in the middle. The bowl is sitting on a white backdrop.
Cover the bowl and place in the fridge to soak overnight, or for at least 2 hours. 

Then when ready, divide the muffin mixture between a muffin tray lined with muffin cups using a cookie scoop or spoon. Add 3-5 frozen raspberries to the tops of the muffins. 

The batter to make healthy raspberry oat muffins scooped into a muffin tray. The tray is lined with white muffin liners.
Scoop the muffin mixture into a muffin tray lined with cups.
The batter to make healthy raspberry oat muffins topped with 3-5 frozen raspberry. They are separated on a muffin pan that is lined with white muffin liners.
Add 3-5 frozen raspberries to the tops of the muffins. 

Lastly, place the raspberry muffins in the oven and bake until the muffin tops are golden and fluffy, about 25 to 30 minutes. Once baked, transfer the raspberry muffins to a cooling rack, then sprinkle with optional icing sugar (I like to do this as it looks so pretty!). Slather while slightly warm with vegan butter or your favourite nut butter and enjoy! 

The healthy raspberry oat muffins cooked in a baking tray. The tops of the muffins are a golden brown and the muffins are fluffy.
Bake the muffins until fluffy the muffin tops are golden, about 25 to 30 minutes.
The baking tray of Healthy Raspberry oat muffins sprinkled with icing sugar on top. The muffins are in a muffin tray that is sitting on a white background.
Optional to sprinkle with icing sugar
Healthy raspberry oat muffins topped with icing sugar. They are spread across a wooden cutting board. The centre muffin is cut in half topped with vegan butter showcasing the most interior.

Baking Tips

  • Use the right oats. ​Old-fashioned oats will create a better textured muffin compared to instant oats or quick cooking oats. See my blog post for more information about the different types of oats and where to use them.
  • Don’t skip the soaking process. ​This step is essential to softening the oats and making the best, moist raspberry muffins. Soaking oats also helps reduce natural phytic acid, which is easier to digest.
  • Add additional moisture as needed. ​If after soaking it appears the muffin batter is too dry, add 1 to 2 tablespoons of additional milk. The batter should look thickened like oatmeal, with a bit of almond milk around the edges of the bowl.
  • Cool the muffins until room temperature on a cooling rack. Transferring the fluffy muffins to a wire rack helps to prevent the muffins from becoming soggy on the bottom and allows air to circulate around all sides of each muffin. 

A shot of a single healthy raspberry oat muffin with the wrapper peeled showing the golden brown colour of the muffin. The muffin is on a white plate. The plate is sitting on a white backdrop with another muffin on a plate in the upper left corner and the muffin tray in the upper right corner.
A shot of a healthy raspberry oat muffin cut open to showcase the moist interior. The muffin is on a white plate with a knife in the upper right area. The plate is sitting on a white backdrop with another muffin in the upper left and the muffin pan in the upper right.

Storage and Freezing Instructions

These raspberry muffins will keep best when stored in an air-tight container in the fridge for up to 5 days. They can also be frozen for up to 3 months. If frozen, allow the muffins to thaw overnight in the fridge, or until softened.

Enjoy muffins straight from the fridge or lightly warmed in a toaster oven, air fryer, microwave or oven. 

Healthy raspberry oat muffins sprinkled with icing sugar. They are laid out on a wooden cutting board with a knife and a sieve in the top right corner.

I hope you love this Healthy Muffin Recipe as much as I do! If you do make this recipe, please let me know in the comments below what you think and check out The Two Spoons App for more easy vegan recipes like this! I truly love hearing from you, and I’m always here to answer any questions you might have. 

And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations. 

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GF

Oat Raspberry Muffins with Chia Seeds

5 from 2 votes
By Hannah Sunderani
These raspberry oat muffins are made by soaking oats and chia in almond milk, topped with frozen raspberries and baked in the oven. They are fluffy and moist, made with simple real-food ingredients.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Serves 12 muffins

Ingredients

Instructions

  • Combine oats and chia in a large bowl. Add milk, maple syrup, melted coconut oil, vanilla extract, cinnamon, baking powder and salt. Mix to combine. Cover bowl and place in the fridge to soak overnight. (Or for at least 2 hours)
  • Preheat oven to 375F/190C. Add muffin cups to tray and scoop the oat mixture into cups. Top each muffin with 3-5 frozen raspberries.
  • Place muffins in the oven to bake until golden and fluffy, approx. 25 to 30 minutes. Transfer to a cooling rack. Optional to sprinkle with icing sugar.

Watch The Video

Notes

If muffin mixture looks too dry after soaking overnight in fridge, you can add 1-2 tbsp more milk in the morning. Mix to combine and then scoop mixture into muffin cups to bake. (The batter should look like an oatmeal consistency with a bit of almond milk around the edges of the bowl – see image in blog post for a visual).
Muffins will keep in fridge for up to 5 days. Store in an air-tight container. Raspberry muffins can also be frozen for up to 3 months.
Also try topping these muffins with blueberries. See full recipe here.

Approvals

Nutrition

Calories: 123kcal | Carbohydrates: 19g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Sodium: 82mg | Potassium: 42mg | Fiber: 3g | Sugar: 7g
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  1. Are the chia seeds whole or ground in this recipe? They looked whole in your video, but your earlier reply to Karen mentioned ground chia.

    Reply

  2. They are really delicious, like little oat bundles. I think I’ll offer them to my kids as breakfast galettes or something. Thank you for the recipe!

    Reply

  4. These were so delicious! They were so crumbly that I needed a fork though. More like baked oatmeal than a muffin. Any ideas why?

    Reply

    • Hi Karen, sorry to hear that the raspberry oat muffins were a little crumbly for your liking! I’ve made these dozens of times and they always hold their shape well. A couple of thoughts here: did you let the muffins cool entirely before eating? If you’re enjoying them warm they will be more crumbly like a baked oatmeal – but should firm up nicely when cooled. Second thought is, did you use enough ground chia? Or perhaps you substituted ground chia with ground flax? The ground chia is a great binder and holds everything together and I find it does this better than ground flax. Perhaps an extra tsp of cround chia might be what you need depending on how you’re measuring out your ratios. And then finally, wondering if you used old-fashioned rolled oats? Different oat types have different textures and so substituting it can change the outcome of this recipe. Feel free to check out my blog post “Types of Oats” for more details about various oat varieties and what they’re best used for. Anyways I hope all this information helps for the next time you try these muffins!

      Reply