Healthy Oatmeal Raisin Muffins

These Healthy Oatmeal Raisin Muffins are full of delicious spices, hearty oatmeal, and sweet raisins! They have all of the yummy flavors of an oatmeal raisin cookie, but in a healthy muffin instead! The flavors include cinnamon, nutmeg, and lots of vanilla! A couple of these muffins are perfect for a quick breakfast or a tasty low-cal snack at any time!

I feel like Oatmeal Raisin Muffins or cookies always get a bad rap. Everyone wants them to be chocolate chips and don’t care for the raisins. But, as much as I do love a good chocolate chip cookie or my Healthy Chocolate Chip Muffins, oatmeal raisin is just as good in a different way! In fact, as a kid, I remember I would choose oatmeal raisin combos over chocolate! Although I’m a little more addicted to chocolate these days, I’m still an oatmeal raisin lover!

When you try this recipe, I think you will agree that Oatmeal Raisin is a winning combo!

Healthy Oatmeal Raisin Muffin Ingredients

• Unbleached all-purpose flour
• Whole Wheat Flour
• Oatmeal 
• Turbinado sugar
• Baking powder
• Baking soda
• Fine sea salt
• Cinnamon
• Nutmeg
• Cloves
• Ginger
• Unsweetened almond milk
• Apple cider vinegar
• Egg
• Unsweetened applesauce
• Vanilla extract
• Coconut oil
• Raisins 

The ingredients for these muffins are fairly common and are pantry staples. Of course, if you need any of them, I have linked my favorite products for you!

Ingredient Substutions

There are a few ways you can customize these muffins if you have allergies or different preferences. For a nut allergen-friendly version, almond milk can easily be substituted for coconut milk, oat milk, or dairy milk. For a refined sugar-free version, the turbinado sugar can easily be replaced with coconut sugar.

Coconut sugar is a great alternative to plain sugar because it is much less processed and has a similar texture and taste! Turbinado and coconut sugar are some of my favorite sweeteners for baking.

These muffins can also be done gluten-free by using a gluten-free flour blend and gluten-free oatmeal.

Muffin Equipment

• Large and medium mixing bowls
• Measuring cups and spoons
• Whisk
• Spatula
• 12 Cup Muffin tin

These muffins are so simple to make and the clean up is just as easy. If you don’t already have a muffin tin, I highly recommend Wilton Muffin Tins. All of their baking products are fantastic and last forever!

Oatmeal Muffin Recipes Notes

• The recipe makes 12 regular sized muffins, 6 larges muffins, or 24 mini muffins.
• The muffins can be eaten immediately or frozen for up to 3 months. Place them in two ziplock freezer bags and seal them tightly. Then defrost them on the counter or in the fridge when you’re ready to use them.
• Mixing the almond milk and vinegar creates a buttermilk effect in the muffins. Which means they will be more tender and moist. You won’t be able to taste the vinegar, so don’t be concerned.

Fruity Muffins to Try

I hope you love my Healthy take on Oatmeal Raisin Muffins! If you enjoy fruity muffins like these, you will probably like my Healthy Apple Cinnamon Muffins and these Key Lime Chocolate Muffins.

Healthy Oatmeal Raisin Muffins

These Healthy Oatmeal Raisin Muffins are a delicious healthy treat! They have all of the falvors of a yummy oatmeal raisin cookie, but in the form of a healthy muffin!

5 from 6 votes

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Breakfast, Snack

Cuisine American

Servings 12

Calories 143 kcal

Equipment

• Large and medium mixing bowls
• Measuring cups and spoons
• Whisk
• Spatula
• 12 Cup Muffin tin

Ingredients

  

• 1 Cup Unbleached all-purpose flour
• 1/4 Cup Whole Wheat Flour
• 1/2 Cup Oatmeal quick oats
• 1/2 cup Turbinado sugar
• 1 1/2 tsp Baking powder
• 1/2 tsp Baking soda
• 1/4 tsp Fine sea salt
• 1 1/2 tsp Ground cinnamon
• ¼ tsp Ground nutmeg
• 1/4 tsp Ground cloves
• 1/4 tsp Ground ginger
• 1 Cup Unsweetened almond milk mixed with 1 1/2 tsp apple cider vinegar
• 1 Large Egg
• 3 Tbsp Unsweetened applesauce
• 2 tsp Vanilla extract
• 3 Tbsp Coconut oil melted and cooled slightly
• 1/3 Cup Raisins plus 1 tbsp for topping

Instructions

 

• Preheat the oven to 375°F. Spray a 12 cup muffin tin with non-stick baking spray or line with paper liners.
• In a large bowl, mix together the flours, oats, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Drop in the raisins and toss them in the flour mixture.
• In a medium bowl, mix together the almond milk and vinegar, then add the egg, applesauce, vanilla, and coconut oil. Whisk all of the ingredients together until combined.
• Pour the wet ingredients into the dry ingredients and stir just until mixed.
• Using a measuring cup, pour the batter into the muffin tin equally, about 2/3 of the way full each.
• Bake for 14-16 minutes or until a toothpick inserted into the center of a muffin comes out clean.
• Cool in the tray for 5 minutes before transferring to a wire rack to finish cooling.

Notes

• The recipe makes 12 regular sized muffins.
• The muffins can be frozen for up to 3 months. Place them in two zip-top bags and put them in the freezer. Defrost on the counter when you’re ready to eat them.
• Keep the muffins in a plastic bag or container in the fridge for up 5 days.

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