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Berry Oatmeal Muffins

Renal Diet Nutrient Analysis

  • Servings per recipe: 12
  • Serving size: one muffin

Nutrient Analysis

  • Calories: 173
  • Protein: 2.8g
  • Carbohydrates: 28g
  • Fibre: 1.8g
  • Total Fat: 5.9g
  • Sodium: 68mg
  • Phosphorus: 46mg
  • Potassium: 86mg

Renal and Diabetic Exchanges

2 starch


250 ml (1 cup) unbleached all-purpose flour
125 ml (1/2 cup) quick-cooking oatmeal
160 ml (2/3 cup) lightly packed brown sugar
2.5 ml (1/2 tsp) baking soda
2 eggs
125 ml (1/2 cup) applesauce
60 ml (1/4 cup) canola oil
1 orange, the grated zest only
1 lemon, the grated zest
15 ml (1 tbsp) lemon juice
180 ml (3/4 cup) raspberries, fresh or frozen
180 ml (3/4 cup) blueberries, fresh or frozen


  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line 12 muffin cups with paper or silicone liners.
  2. In a bowl, combine the flour, oatmeal, brown sugar, and baking soda. Set aside.
  3. In a large bowl, whisk the eggs, applesauce, oil, citrus zest and lemon juice. With a wooden spoon, stir in the dry ingredients. Add the berries and stir gently.
  4. Scoop into the muffin cups. Bake for 20 to 22 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Let cool.
Berry Oatmeal Muffins, 3.4 out of 5 based on 29 ratings


Reviewed on by

Incomplete data. Amount of baking powder not in list of ingredients but in the instructions.
Texture is excellent. Tasty but I might use less fruit.

Reviewed on by

Hi Jan,
Thanks for pointing to the mistake, I’ve made the correction now.

Perhaps for those who’d like less fruit they could add 1/2 cup each of raspberries and blueberries instead of 3/4 cup.

Reviewed on by

I would love to make these for my granddad, but i have never tried to bake something low potassium before. He is also diabetic and I was wondering if you knew what i could do to make it lower in sugar? Or would there be not allot of it in one cupcake? Thank you so much! The recipe looks amazing.

    Reviewed on by

    Hi Stephanie,

    To reduce the sugar content of these muffins you can substitute the sugar with Splenda (follow the directions on the package). Splenda makes a brown sugar variety as well.

    Hope this helps!

Reviewed on by


On my list of AVOID all high potassium foods
It has dark brown sugar. Can I use white sugar instead?

Also, is there a difference in amounts of potassium in light and dark brown sugar?

    Reviewed on by

    White sugar would be a good substitute for the brown sugar in most recipes, depending on how much the recipe calls for. In the recipe, there is 2/3 cup of sugar for 12 muffins. So the amount per muffin is not that much. If you are concerned about specific recipes, you can certainly consult with a renal dietitian. He/she can help you to determine the right amount for you, based on your blood work, medications (if applicable) and your diet.

Reviewed on by

Tried this recipe today. MY hubby gave it a 4 out of 5 star rating. I only had fresh blueberries so used those. Also, I added a splash of vanilla and almond extracts. And, I had had the oven on 200 and forgot to preheat it to 350. I turned it up and put the muffins in. At 20 min, they were fully done. So 20-22 min at 350 might be a little long. They were tasty, moist and an easily accessible snack to have on hand, now that we’re in a be-pretty-careful-about-what-you-eat situation.

Last night I fixed another recipe from the sight Cranberry-Glazed Porks that were also excellent.

Thanks much for having this sight available, it makes life SO MUCH less stressful!