Mornings just got a whole lot more tasty with these easy and healthy raspberry oatmeal muffins! This fun baked heart-shaped snack or breakfast is kid-friendly, low in sugar and perfect for babies and toddlers! They’re perfectly-portioned, making a healthy grab and go breakfast or snack that’s great for the whole family...and perfect for Valentine's Day too! {gluten-free & vegetarian}
Top the cups evenly with the raspberries pressing gently so that they sink into the oatmeal mixture. If the raspberries are large, you may wish to break them into smaller pieces before pressing them in.
Bake for 20-23 minutes or until inserted toothpick comes out clean. Allow the cups to fully cool before removing from the muffin pan.
Notes
Use overripe banana to enhance the flavour and sweetness of these muffins. These muffins are not super sweet, so if you prefer a little more sweetness, I recommend adding the chocolate chips.
You can mix the raspberries into the wet batter if you prefer. I just find they hold their shape better if you press them in right before baking.
If your raspberries are extra large, I recommend breaking them in half or thirds before pressing them into the oatmeal mixture so that the raspberries are more evenly distributed and don’t overtake the cups.
If you don’t have a silicone heart-shaped muffin pan, you can find one here. You can also use a regular muffin tin lined with silicone baking cups or sprayed with non-stick cooking spray. Alternatively, you can bake the oatmeal mixture in a square 8x8 inch baking dish and cut the mixture into squares or rectangular bars.
If making these baked oatmeal cups for little ones under the age of one, you may wish to skip the maple syrup and salt to limit added sugar and sodium.