Whole Wheat Oatmeal and Raisin Muffins
Start your day on a wholesome note with these delectable Whole Wheat Oatmeal and Raisin Muffins, a guilt-free indulgence packed with fiber and natural sweetness! Made with nutrient-rich whole wheat flour, hearty rolled oats, and a sprinkle of warm cinnamon, these muffins strike the perfect balance between health and flavor. Moist and tender, thanks to milk and a touch of healthy oil, each bite bursts with chewy raisins for a naturally sweet finish. Ready in just 30 minutes from start to finish, these quick and easy muffins are ideal for meal prep, on-the-go breakfasts, or an afternoon snack. With no refined flour and a touch of brown sugar for depth, they’re a healthier alternative to traditional baked goods without compromising on taste. Serve them straight out of the oven or enjoy at room temperature—either way, they’re guaranteed to become a household favorite!
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Recipe Information
Ingredients
- 1.5 cups whole wheat flour
- 1 cup rolled oats
- 0.5 cup brown sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 1 cup milk
- 0.25 cup vegetable oil (or melted coconut oil)
- 1 large egg
- 1 teaspoon vanilla extract
- 0.75 cup raisins
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, combine the whole wheat flour, rolled oats, brown sugar, baking powder, baking soda, ground cinnamon, and salt. Whisk until evenly distributed.
In a separate medium bowl, whisk together the milk, vegetable oil, egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix.
Fold in the raisins until evenly distributed.
Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters 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 muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy these muffins warm or at room temperature!
Nutrition Facts
Calories |
2320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.4 g | 104% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 242 mg | 80% | |
| Sodium | 2975 mg | 129% | |
| Total Carbohydrate | 369.6 g | 134% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 162.1 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 597 mg | 46% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2537 mg | 54% | |
*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.
