This is one of those recipes that I modified and turned into a lovely gluten-free recipe. I actually find I prefer them in bar form vs. muffin, but either works well. If you use frozen raspberries, just add some time onto your baking time. I think you'll find they're yummy and delicious. Enjoy!
I threw a few blackberries in these ones, although I prefer all raspberries since they add the right amount of tartness that the blackberries lack.
Raspberry Oatmeal Bars/Muffins
Makes 8”x8” pan OR 12 muffins
Heat oven to 375F. Prepare either an 8”x8” pan lined with parchment paper OR 12 muffin cups lined with paper liners. Note: the muffins won’t be puffy, but will be fairly flat on the top, if you use less yogurt, you’ll end up with a slightly puffier muffin.
Mix together in a large bowl, then set aside:
1 cup rolled oats (make sure they’re gluten-free if you’re Celiac or sensitive!)
2/3 cup – 1 cup plain yogurt (vanilla is OK, too, but will make for a bit sweeter bar)
1 tsp baking soda
Mix together in a separate bowl:
1 tsp xanthan gum
1 ½ tsp baking powder
½ tsp salt
Add to oat mixture and mix thoroughly:
¾ cup brown sugar
½ cup milk (lactose-free works great!)
1/3 cup oil
Add the dry ingredients to wet ingredients and mix until combined.
Gently fold in:
1 cup raspberries, broken apart gently (if you cut the berries, you’ll end up with a more swirled looking bar/muffin, so that works, too. But I find if you gently break the berries apart you don’t end up with pink batter).
Pour batter into 8”x8” pan lined with parchment paper OR into 12 muffin cups lined with paper liners.
Bake at 375F for 25-35 minutes. Bars and muffins should be nicely browned on top.
Let the bars rest 10 minutes in pan before lifting out (using the parchment paper) and placing on rack to cool. Put muffins on rack to cool.