Packed full of oats and raisins, these muffins are surprisingly hearty and are a perfect way to get through the mid-afternoon blahs.
So, these muffins. I really wanted to make them with oat flour, because I love me some oats, but I didn’t love the texture. They weren’t bad, they were just more of an oatcake than a muffin. I wanted muffins! I went ahead and used whole wheat flour instead, but the oat flour is what ended up being photographed. Using the whole wheat flour will make your muffins look much less textured on top– unless you’re like me and top them with extra oats anyway!
- 1 cup flour (I used whole wheat)
- ½ cup oats
- ¼ cup granulated sweetener of choice
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup unsweetened applesauce
- ¼ cup almond milk
- 1 teaspoon vanilla extract
- ½ cup raisins
- Preheat oven to 350° and grease a muffin tin with cooking spray.
- In a mixing bowl, combine flour, oats, sweetener, cinnamon, baking powder, and salt.
- In a separate bowl, combine applesauce, milk, and vanilla extract.
- Pour wet into dry and stir until just combined. Fold in raisins.
- Divide evenly into the muffin tin and bake for 8-10 minutes.
- Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.