Here’s one of my family’s favorite breakfast treats. These yummy Raisin Oatmeal Muffins fast became a regular breakfast option for my food prep. The muffins also make a great afternoon snack. My son loves them with peanut butter on top!
- 3 cups gluten free oats – I use Bob’s Red Mill
- 1 teaspoon baking powder
- 1.5 tablespoons chia seeds
- ½ tsp pink Himalayan salt or fine sea salt
- 2 large eggs
- ¼ cup organic maple syrup – I use Kirkland’s Brand
- 1 cup almond milk
- 1 tablespoon avocado oil
- ¼ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1.5 teaspoons cinnamon
- ¾ cup golden raisins
- ¾ cup crasins
Preheat oven to 350 degrees. Prepare a 12-cup muffin pan by spraying it generously with cooking spray. Combine all ingredients adding the almond milk last. Stir together until well combined. You will need to stir frequently while you fill up the muffin cups otherwise the almond milk settles to the bottom.
Fill the cups to the top with the Oatmeal Muffin mixture. Bake in oven for 15 to 17 minutes. Let cool completely and remove from pan.
I make these tasty Raisin Oatmeal Muffins about every other week. To store them in the freezer for use throughout the week, remove them from the pan when cooled and put them in a plastic freezer bag.
To heat up a frozen muffin, place in microwave for 45 seconds to 1 minute.
Thank you so much @lexiscleankitchen for sharing this wonderful recipe. I adapted it for my family’s taste.
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