Healthy Oatmeal Raisin Muffins
Start your day on a wholesome note with these Healthy Oatmeal Raisin Muffins—a guilt-free treat packed with nutritious ingredients and irresistible flavor. Made with rolled oats, whole wheat flour, and naturally sweetened with honey and unsweetened applesauce, these muffins strike the perfect balance between indulgence and health. Moist and fluffy, thanks to creamy Greek yogurt and a touch of milk, they’re spiced with fragrant cinnamon and studded with plump, chewy raisins for a classic oatmeal cookie-inspired twist. Quick and easy to prepare in under 40 minutes, these muffins are ideal for breakfast, snacks, or meal prep. High in fiber, free of refined sugar, and brimming with natural goodness, they’re a must-try for anyone seeking a nutritious and delicious baked treat. Perfect for on-the-go mornings or afternoon pick-me-ups, these oatmeal raisin muffins will quickly become a family favorite!
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Recipe Information
Ingredients
- 1 cup rolled oats
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.5 cup unsweetened applesauce
- 0.5 cup plain Greek yogurt
- 0.25 cup honey
- 2 units large eggs
- 1 teaspoon pure vanilla extract
- 0.75 cup raisins
- 0.25 cup milk
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
In a large mixing bowl, combine the rolled oats, whole wheat flour, baking powder, baking soda, ground cinnamon, and salt. Mix well to evenly distribute the dry ingredients.
In a separate bowl, whisk together the unsweetened applesauce, plain Greek yogurt, honey, eggs, vanilla extract, and milk until smooth and well combined.
Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula or wooden spoon to gently fold the mixture together until just combined. Do not overmix.
Fold in the raisins gently, ensuring they are evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let it cool in the pan for 5 minutes. Then, transfer the muffins to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
1603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.9 g | 28% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 2368 mg | 103% | |
| Total Carbohydrate | 315.5 g | 115% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 146.6 g | ||
| Protein | 60.5 g | 121% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 466 mg | 36% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2267 mg | 48% | |
*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.
