Yogurt Oatmeal Muffins with Raspberries, Blackberries and Strawberries

1 and 1/4 cups old-fashioned rolled oats 

2 cups nonfat plain yogurt

2 large eggs, or a Vegan egg substitute, or 1/2 cup egg beaters for the same amount

1 1/4 cups packed dark brown sugar

1 cup canola oil or olive oil

2-1/2 cups all-purpose flour (or a mixture of 1 1/4 cups all-purpose and 1-1/4 cups whole wheat flours)

2-1/2 teaspoons baking soda

2 cups of Cascadian Farms Antioxidant Blend fresh raspberries, blackberries and strawberries,  partially thawed.

I  baked only enough muffind for  me for a couple days and then I baked the rest of the batter into a small cast iron skillet that I breast with canola oil before I added the battery and then I baked it at 350 degrees for 30 minutes. I added some pretty cake decorating garnish before baking. 

  1. In a large bowl, stir together the oats and yogurt. Cover and refrigerate for 1 hour to soften the oats. If you mix the batter the night before there’s no need to do this.
  2. Preheat the oven to 350 degrees.
  3. In a separate Bowl, stir the flour and baking soda. Stir the flour mixture into the egg mixture until just combined.
  4. Just before baking, fold the frozen berries or dried fruit into the batter. If you’re using fresh fruit mixture and stir it very carefully to avoid breaking or crushing them.
  5. Line two dozen muffin tin cups with paper muffin cups and scoop the batter evenly into the muffin cups. Or you can grease some custard cups with non-stick canola oil or olive oil spray, and then just make what you want of the muffins and store the rest of the batter in the fridge. I date everything that goes in the fridge with tiny circular labels so that I always know what’s fresh and it tells me what to use first. I cleaned out a yogurt container and stored the rest of the muffin batter in that, and then I can make one or two muffins every couple days and they stay fresher that way. You just want to use the batter up within one week.
  6. Bake until the muffins are golden brown and spring back when pressed lightly with a fingertip, about 30 to 40 minutes.
  7. Transfer the muffin tins to a wire rack to cool. Serve the muffins warm or at room temperature.

Add whatever kind of beer you like to this. You can also add mashed banana instead with some walnuts or pecans to flavor it up. It’s not a sweet muffin but it’s delicious and healthy and good for you. You can substitute the all-purpose flour for whole wheat pastry flour if you like too.

      This recipe came from the fabulous cookbook and lifestyle guide that I highly recommend called “Wolfgang Puck Makes it Healthy.”

      I adapted the recipe slightly.

      Paulette Motzko.

      July 8th 2017 at 10:05 a.m.

      Updated on July 20th 2017 at 9:20 a.m.

      Updated July 25th, 2017

      5 thoughts on “Yogurt Oatmeal Muffins with Raspberries, Blackberries and Strawberries

      1. Ms. Polly,
        As nice as this recipe is. I am confused by the use of non-fat yoghurt then adding fat, in the form of Canola. Surely it would be better to use a whole fat yoghurt, then less oil? As a vegetarian, I do not consume low fat, or non-fat, anything. For I do not get animal fats in my diet. If the yogurt is made using good milk, like Avalon or Nancy’s. Then fat is as important as any other ingredient. Our brain’s are made of cholesterol. We need fat every day. Just not saturated animal fats.
        Canola in N.America is mostly GM variety.
        The above link is by no means definitive. Yet, the wonderful grain once known as Rapeseed, now marketed as Canola. Has been adulterated by industry. By Monsanto now owned by Bayer. Of course, Olive too, is also adulterated by the unscrupulous. In some cases mixed with engine oil? There are several in depth studies, made of the different practices.
        Overall, I have a real weakness for muffins and love the apparent oatyness of the recipe. Dried cranberries, are one specific weakness too. Despite the added sugar. … Yummy! Cheers Jamie

        • Are you saying you can’t add Extra Virgin olive oil. That gives the muffins tenderness. The original recipe from Wolfgang Puck used canola oil, and I prefer olive oil. What would you use?

          • Polly,
            Of course not. Although vitamins in EVO is destroyed by heat. Best used for dressings. I use regular ol’ olive oil, for my cooking. Like yourself, my choice would be olive. Just be cautious when buying. Expensive is not always better.

            Truth be told? I use Costco’s. Both their EVO and regular. I have used many different brands through my lifetime. If I can, I buy Greek oil, like Emma’s. I like coconut oils too. Generally, I use grape seed oil when needing a high heat oil. In the muffins. I would use olive. I am no expert, either. Just trying to pass along a little of my experience.

            Canola, commercial canola. Is mostly GM grown. Unless certified as organic. Having mentioned Costco, I still look it up, to see any reported issues for their products. Why Costco? Just because there is an outlet within 5 miles. I do not go often. There are many false economies, within. When I lived in interior B.C. we had a Coop. that was well researched.
            Cheers Jamie

            • Thanks Jamie for your in depth explanations of your answers. I have arthritis and extra virgin olive oil is really good for that. It’s mono saturated and been proven and lots of studies to be really good for you.

              • Sorry, to read that. I get the occasional twinge also. Especially in my thumbs. So, I can understand what you have to live with. Been using olive oil, since the sixties. I now use butter, quite a bit. Especially if one clarifies it. Coconut I like a lot. Nature’s own saturated fat. There are people who after being shipwrecked have lived well on just coconuts and fish. Cheers Jamie

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