Healthy Oatmeal Muffins
"These golden muffins have flavour mixtures of oatmeal and peanut, with the sweetness of raisins. These are not a particularly sweet muffin - perfect for breakfast, snack or a healthy desert."
photo by Outta Here
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
12
ingredients
- 1 cup whole wheat flour
- 1⁄4 cup all-purpose flour
- 1 cup old fashioned oats or 1 cup quick oats
- 1⁄4 cup brown sugar
- 3 teaspoons baking powder
- 1⁄4 teaspoon cinnamon
- 1 egg
- 2 tablespoons molasses
- 3 tablespoons peanut oil
- 1 tablespoon water
- 1 cup skim milk
- 1 teaspoon vanilla
- 2⁄3 cup raisins
directions
- Mix flours, oats, sugar, baking powder, and cinnamon, set aside.
- In a large bowl, beat egg, molasses, oil, milk, and vanilla.
- Add flour mixture to egg mixture; mix until almost combined; add in raisins and continue to mix until just combined.
- Place an even amount of batter in to 12 medium muffin cups.
- Bake at 400F for 20-25 minutes or until done.
- Let stand in tins for 5 minutes, then remove and place muffins on a rack to cool.
- Serve warm.
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Reviews
-
These had a nice crunchy outside, and not too sweet, which is the way I like them! I subbed Splenda for the brown sugar, but used the molasses. I skipped the raisins, but added 1/4 cup chopped dry-roasted, unsalted peanuts. Would also be good with dried cranberries or cherries instead of raisins. Thanks for posting this one! -
This recipe is great! They really are best when still warm. They taste like a slightly sweet wheat bread with raisins. I like them alot! I used 1% milk instead of skim milk and they tasted just great. -
My muffins looked like the ones in the pic but, somehow, they just didn't have much flavour. Not sure if I screwed up or not but I just couldn't find the taste in these.
Tweaks
-
These had a nice crunchy outside, and not too sweet, which is the way I like them! I subbed Splenda for the brown sugar, but used the molasses. I skipped the raisins, but added 1/4 cup chopped dry-roasted, unsalted peanuts. Would also be good with dried cranberries or cherries instead of raisins. Thanks for posting this one!
-
This recipe is great! They really are best when still warm. They taste like a slightly sweet wheat bread with raisins. I like them alot! I used 1% milk instead of skim milk and they tasted just great.
RECIPE SUBMITTED BY
Hi!
Thanks for visiting my page! I just graduated with a Bachelor of Science in Human Nutritional Sciences in May 2008 after 5 years of hard work. My hard work paid off as I was accepted to a post graduate dietetic internship which I am currently completing and will be done in June. The internship allows me achieve professional designation as a registered dietitian. This is a very exciting but also a very busy time for me so I have not been contributing to zaar nearly as much as i'd like to.
I have always loved baking and cooking and looking for healthier recipes or ways to make recipes healthier to fit into my lifestyle. I am pesco-vegetarian as I do not want animals to suffer for my consumption.
I also love to be active in individual sports and train year round for triathlon. I am both an active racer and volunteer. The distance I prefer most is the Sprint distance - 750m swim, 20km bike, 5km run. This upcoming race season marks my 16th year of participating in triathlon. I love it just as much, if not more, than I did 16 years ago!! I also have a newfound love for Iyengar yoga.
I have a profound love for animals and the pretty little kitty you see as my icon is my 16 1/2 year old cat Snuggles. Sadly, Snug passed away in March 2006, and is dearly, dearly missed.
Snuggles
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