Oatmeal Raisin Muffins

Moist, fluffy, and delicious oatmeal raisin muffins made with no added flour! These rolled oat muffins are quick and easy to make, in addition to being dairy-free and refined sugar-free.

Muffin enthusiasts and lovers of oatmeal raisin cookies, you must try these dreamy cinnamon oatmeal raisin muffins!

Easy to prepare and packed with wholesome ingredients, this delicious recipe is a great way to get your whole grains. These tasty treats contain less sugar than regular muffins, but taste just as great!

They have the best texture and are made with wholesome ingredients you likely already have on hand!

Plump raisins nestled in fluffy tender oats makes a great breakfast, dessert, or after school snack.

Why You’ll Love This Recipe

• Lightning quick to prepare.
• Naturally gluten-free, ideal for those with medical restrictions.
• Refined sugar-free and lightly sweet
• Dairy-free
• Good source of fiber and slow-burning carbohydrates

Let’s discuss the wholesome ingredients for this easy cinnamon oat muffin recipe.

Ingredients for Oatmeal Raisin Muffins:

Instant Oats: Taking the place of all-purpose flour, we use quick oats or instant oats instead of flour. Rolled oats or old-fashioned oats work too. 

For gluten-free oatmeal muffins, use certified gluten-free oats.

Raisins: One of the main ingredients here, we need fresh raisins to make the best oatmeal cinnamon raisin muffins.

Older raisins tend to get stale and turn hard in baked goods, so I recommend sticking with a fresh supply of raisins. Golden raisins work too!

Ground Cinnamon: The ultimate companion to oats and raisins, ground cinnamon complements the other ingredients well and adds warm flavor.

Eggs: A couple of large eggs help the batter rise and ensure a fluffy texture.

Avocado Oil: A little oil helps add moisture and richness to the muffins. You can skip it for less calories and fat but I like the flavor it brings. Melted coconut oil or butter works too.

Unsweetened Applesauce: This all-star ingredient brings fiber and natural sweetness in addition to contributing moisture to the muffins.

Pure Maple Syrup: A touch of pure maple syrup elevates the sweetness to a perfect level.

Pure Vanilla Extract: A splash of pure vanilla extract contributes warm flavor.

Baking Powder: The leavening agent of the recipe to ensure the batter rises to perfection and that the muffins hold together.

Sea Salt: Major flavor enhancer! Don’t skip it.

Recipe Customizations:

• Replace the applesauce with plain Greek yogurt or cottage cheese. If you do so, I also recommend adding a couple tablespoons of brown sugar, turbinado sugar, or coconut sugar to offset the loss of sweetness from the applesauce.
• Use 1 2/3 cups of whole wheat flour instead of oats if you prefer.
• Make them oil-free by omitting the oil and making no additional changes.
• Replace the applesauce with 1 cup of mashed banana. If you go this route, reduce the amount of pure maple syrup you use to 2 tablespoons.
• Add ½ cup chopped walnuts.
• Omit the raisins and add 2/3 cup chocolate chips.
• Mix in orange zest from one large navel orange for some sweet citrus flavor.

Now that we’ve covered the basic ingredients, let’s bake a batch of oatmeal muffins.

How to Make Gluten-Free Oatmeal Raisin Muffins:

Preheat the oven to 350 degrees F and line a muffin tray with paper liners (or spray with cooking spray).

Add all ingredients except raisins to a blender or a food processor, and blend until completely smooth. Stir in the raisins.

Note: if you don’t own a blender that is capable of blending thick batters, you can mix the ingredients in a large bowl instead. First, mix the wet ingredients, then mix the dry ingredients.

Pour muffin batter into the paper-lined muffin cups, filling them ⅔ of the way up. If you’d like, sprinkle the top of each muffin with chopped pecans or walnuts.

Transfer the muffin pan to the center rack of the preheated oven and bake for 12 to 15 minutes, or until golden brown and set up.

Insert a digital thermometer into the center of one of the muffins to check its temperature. If it reads 190 degrees Fahrenheit or higher, the muffins are ready.

Allow muffins to cool all the way to room temperature before unwrapping the muffin liners and eating.

Store muffins in an airtight container or a zip lock bag in the refrigerator for up to 1 week. Freeze for up to 3 months.

I recommend heating a muffin in the microwave or toaster oven with butter wedged in the center for the yummiest snack.

The next time you find yourself craving muffins, whip out your muffin tins to prepare this great recipe for busy mornings. These scrumptious oatmeal raisin muffins taste even better the next day, so feel free to make them ahead of time.

The best way to get your oatmeal raisin fix in muffin form, these cinnamon raisin muffins are gold!

If you’re into baking homemade muffins, also try out these healthy recipes.

More Healthy Muffin Recipes:

• Grain-Free Morning Glory Muffins
• Cranberry Orange Muffins  
• Chocolate Beet Muffins
• Gluten-Free Chocolate Chip Banana Muffins  
• Paleo Hummingbird Muffins

Enjoy these easy oatmeal muffins on repeat!

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