Super quick to put together. I added about an extra half cup of frozen sweetened raspberries, a 1/2 teaspoon of nutmeg (just for personal preference!), and sprinkled a bit of brown sugar on top before baking. They are really good!! And smell amazing while baking!

LOVE this recipe! I made it for my picky toddler, and love that it uses whole wheat flour and oatmeal. I cut the sugar down a bit, and it still tasted great. Nice and light, yet filling muffins, and a cinch to make.

I put a slightly healthier spin on it -- replaced the oil for an equal part unsweetened applesauce, and only used about 1/4 the brown sugar. I topped it with a sprinkle of brown sugar and granola before baking and it made for a fantastic, very lightly sweetened breakfast bread. To turn it into a bread loaf, I baked at 350°F for about 40 minutes (check with the toothpick trick). Fantastically easy and scrumptious!

This was fantastic. The only reason I did not give it 5 stars is because the recipe has no salt. For my taste, it needs at least 1/4 tsp. Other than that it was excellent. My wife said it was the best raspberry baked good she'd ever had.