Oatmeal Raisin Muffins
Soft, hearty, and lightly sweet, these raisin oatmeal muffins are perfect for breakfast or snack time. Made with oats, Greek yogurt, and pantry staples, they're easy to throw together and endlessly customizable with your favorite dried fruits or mix-ins.
Servings: 12 muffins
Calories: 218kcal
Cost: $5
Ingredients
- 1 cup quick cooking oats
- 1 cup milk of choice
- ½ cup Greek yogurt
- ½ cup brown sugar or sugar substitute
- ½ cup canola oil
- 1 large egg
- 1 cup all-purpose flour or gluten-free or white whole wheat
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup raisins
Instructions
- Preheat oven to 400°F (200°C) and spray a muffin pan with non-stick spray or line with paper liners.
- In a large bowl, mix oats, milk, and Greek yogurt. Let sit for 3–5 minutes to soften.
- Add the egg, oil, and brown sugar. Stir well to combine.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet mixture and stir until just combined.
- Fold in the raisins.
- Use a scoop to divide batter evenly into 12 muffin cups.
- Bake for 15–20 minutes, or until golden and a toothpick comes out clean.
- Cool for 5 minutes in the pan, then transfer to a wire rack.
Notes
- You can substitute the raisins with dried cranberries, chopped dates, or dried apricots.
- To make these muffins dairy-free, use non-dairy milk, plant-based yogurt, and a flax egg.
- For a lower sugar version, reduce sugar to 1/3 cup or use a natural sweetener like coconut sugar.
- Quick oats help the muffins hold together better. Old-fashioned oats work but yield a chewier texture.
Nutrition
Calories: 218kcal | Carbohydrates: 28g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 16mg | Sodium: 174mg | Potassium: 191mg | Fiber: 1g | Sugar: 10g | Vitamin A: 137IU | Vitamin C: 0.5mg | Calcium: 78mg | Iron: 2mg