Preheat the oven to 375 F and either grease your muffin pan or line the pan with paper liners.
In a large bowl, mix the white flour, baking powder, Rolled Oats, and salt.
In a medium bowl, add the egg, milk, and olive oil. Mix to combine, then add in the sugar.
Add the flour mixture to the wet ingredients, along with the almonds. Mix until all of the ingredients are combined.
Gently fold in the raspberries to keep them whole in your muffin,
Separate muffin batter among the 12-whole muffin tin and bake for 15-18 minutes.
Allow to cool to room temperature on a wire rack, or for about 5-10 minutes before trying to remove them from the pan.
