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!
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.
