Oatmeal Raisin Muffins

Oatmeal raisin cupcakes

Oatmeal Raisin Muffins

Mix the dry ingredients the night before then finish the batter in the morning to start your day with a freshly baked muffin.

  1. Nonstick cooking spray
  2. 1/4 cup raisins
  3. 2 tablespoons water
  4. 1/2 cup whole wheat flour
  5. 1/4 cup all-purpose flour
  6. 1/4 cup quick-cooking rolled oats
  7. 1/4 cup packed light brown sugar
  8. 1/2 teaspoon baking powder
  9. 1/4 teaspoon ground cinnamon
  10. 1/2 cup unsweetened applesauce
  11. 1/4 cup fat-free milk
  12. 2 large egg whites
  13. 1 tablespoon flax seed oil

Preheat oven to 375°F. Lightly coat six 2 1/2-inch muffin cups with nonstick cooking spray or line with paper bake cups and coat insides of paper cups with nonstick cooking spray; set aside. Place raisins and water in a small microwave-safe bowl. Cook on high power for 25 seconds. Let sit for 2 minutes to plump the raisins.

In a medium bowl, stir together flours, oats, brown sugar, baking powder, and cinnamon. Make a well in the center of the flour mixture and set aside. Combine applesauce, milk, egg whites, flax seed oil, and raisins. Add to flour mixture; stir just until incorporated. Don’t over mix. Spoon batter into prepared muffin cups filling each about three-fourths full. Bake for 20 to 22 minutes or until lightly browned and the muffin is firm in the middle. Cool in pan on a wire rack for 5 minutes. Remove from pan and serve warm.

Serves 6


Per muffin:
  1. Calories: 157
  2. Fat: 3 g (0 g EPA, 0 g DHA, 1 g ALA)
  3. Saturated Fat: <1 g
  4. Cholesterol: < 1mg
  5. Sodium: 69 mg
  6. Carbohydrate: 30 g
  7. Dietary Fiber: 2 g
  8. Sugars: 13 g
  9. Protein: 4 g