Healthy Oatmeal Raisin Cookie Muffins
Packed with wholesome ingredients, these Healthy Oatmeal Raisin Cookie Muffins are the perfect fusion of a soft-baked oatmeal cookie and a fluffy muffin. Made with hearty rolled oats, whole wheat flour, and naturally sweetened with honey or maple syrup, these muffins deliver all the comforting flavors of cinnamon and raisins without the guilt. Unsweetened applesauce keeps them moist and adds a touch of natural sweetness, while optional chopped walnuts provide a delightful crunch. Easy to whip up in just 15 minutes of prep time, these muffins are a nutritious grab-and-go breakfast, a satisfying snack, or a healthy dessert. Plus, they’re freezer-friendly, making them an ideal option for meal prep. Enjoy a batch of these guilt-free oatmeal raisin muffins fresh out of the oven or save them for busy mornings!
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Recipe Information
Ingredients
- 1.5 cups Rolled oats
- 1 cup Whole wheat flour
- 1 teaspoon Ground cinnamon
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Unsweetened applesauce
- 0.5 cup Honey or maple syrup
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Unsweetened almond milk (or milk of choice)
- 0.75 cup Raisins
- 0.5 cup Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners or lightly grease it with cooking spray.
In a large mixing bowl, combine the rolled oats, whole wheat flour, ground cinnamon, baking powder, baking soda, and salt. Mix well to distribute the dry ingredients evenly.
In a separate bowl, whisk together the unsweetened applesauce, honey (or maple syrup), egg, vanilla extract, and almond milk. Ensure the wet mixture is smooth and well combined.
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix, as this could make the muffins dense.
Fold in the raisins and chopped walnuts (if using), making sure they’re evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or store in an airtight container at room temperature for up to 3 days. These muffins can also be frozen for longer storage.
Nutrition Facts
Calories |
2190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.1 g | 77% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1911 mg | 83% | |
| Total Carbohydrate | 388.6 g | 141% | |
| Dietary Fiber | 40.1 g | 143% | |
| Total Sugars | 190.8 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 509 mg | 39% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2474 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
