Whole Grain Raisin Muffins
Start your day on a wholesome note with these delicious Whole Grain Raisin Muffins, a hearty and nutritious baked treat that's perfect for breakfast or snacking. Packed with fiber-rich whole wheat flour and rolled oats, these muffins offer a satisfying texture and nutty flavor, complemented by the natural sweetness of plump raisins and a touch of honey. Warm hints of cinnamon elevate each bite, while the combination of melted butter and vanilla extract ensures a moist and aromatic crumb. These muffins are easy to make in just 35 minutes from start to finish and are a great way to incorporate whole grains into your diet without compromising on flavor. Whether enjoyed fresh out of the oven or stored for a convenient on-the-go option, these muffins are a delightful and healthy addition to your baking repertoire.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups Rolled oats
- 1.25 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Salt
- 1 large Egg
- 0.75 cups Milk (dairy or plant-based)
- 0.5 cups Honey
- 0.25 cups Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 0.75 cups Raisins
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups with nonstick spray.
In a large mixing bowl, whisk together the whole wheat flour, rolled oats, baking powder, cinnamon, and salt until evenly combined.
In a separate medium bowl, whisk the egg until lightly beaten. Then, add the milk, honey, melted butter, and vanilla extract, mixing well to combine.
Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently stir the batter until just combined. Do not overmix, as this can make the muffins dense.
Fold the raisins into the batter, distributing them evenly.
Using a spoon or ice cream scoop, divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffin pan from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.0 g | 85% | |
| Saturated Fat | 35.9 g | 180% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 1392 mg | 61% | |
| Total Carbohydrate | 365.6 g | 133% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 186.6 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 457 mg | 35% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2236 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.
