Quick and Healthy Oatmeal Raisin Breakfast Muffins
Start your day on a wholesome note with these Quick and Healthy Oatmeal Raisin Breakfast Muffins—perfectly moist, subtly sweet, and packed with nourishing ingredients! Made with rolled oats, whole wheat flour, and naturally sweetened with honey and applesauce, these muffins are a guilt-free morning treat or on-the-go snack. A hint of cinnamon adds cozy warmth, while plump raisins and optional crunchy walnuts provide delightful texture in every bite. With just 10 minutes of prep time and a total bake time under 20 minutes, these muffins are the epitome of convenience for busy mornings. Plus, they’re easy to customize with your choice of dairy or non-dairy milk. Whether paired with a cup of coffee or enjoyed as a grab-and-go option, these healthy breakfast muffins are sure to become a household favorite. Perfect for meal prepping or fueling your day with nutrient-rich goodness!
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 1 cup Whole wheat flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Unsweetened applesauce
- 0.33 cup Honey
- 1 large Egg
- 0.5 cup Milk (dairy or non-dairy)
- 1 teaspoon Vanilla extract
- 0.5 cup Raisins
- 0.25 cup Walnuts (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups with cooking spray.
In a large mixing bowl, combine the rolled oats, whole wheat flour, baking powder, baking soda, cinnamon, and salt. Mix well to evenly distribute the dry ingredients.
In a separate bowl, whisk together the applesauce, honey, egg, milk, and vanilla extract until thoroughly combined.
Pour the wet ingredients into the bowl with the dry ingredients and gently stir until just combined. Do not overmix to avoid dense muffins.
Fold in the raisins and walnuts (if using) until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 16 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your muffins warm or at room temperature. Store 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 |
1620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 230 mg | 76% | |
| Sodium | 1867 mg | 81% | |
| Total Carbohydrate | 298.0 g | 108% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 136.2 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 376 mg | 29% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1959 mg | 42% | |
*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.
