Healthy Oatmeal Raisin Cookie Muffins Recipes

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HEALTHY OATMEAL-RAISIN-COOKIE MUFFINS



Healthy Oatmeal-Raisin-Cookie Muffins image

These muffins taste just like oatmeal-raisin cookies, yet they are low in fat and sugar. They are so moist and satisfying, and make a great breakfast muffin or snack.

Provided by missmanda

Categories     Breakfast

Time 1h20m

Yield 9 muffins, 9 serving(s)

Number Of Ingredients 12

1 cup old-fashioned oatmeal
1 cup skim milk
1/2 cup unsweetened applesauce
1/2 cup Egg Beaters egg substitute
1/2 cup Splenda granular
1/4 cup brown sugar
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons cinnamon
1/2 cup raisins

Steps:

  • Preheat oven to 400 degrees.
  • Stir milk, Eggbeaters, and applesauce together in a small bowl, then stir in oatmeal. Let mixture sit for 45 minutes to 1 hour.
  • In a medium bowl, mix dry ingredients together. Add raisins and stir to coat.
  • Add oat mixture to dry ingredients and stir just until combined.
  • Spray muffin pan with non-stick cooking spray, then fill 9 cups level with batter.
  • Bake at 400 degrees for 20 - 22 minutes.

HEALTHY OATMEAL RAISIN MUFFINS



Healthy Oatmeal Raisin Muffins image

I found this recipe in an old Pillsbury cookbook. It is packed with whole grains for a healthy breakfast or anytime snack.

Provided by Chris from Kansas

Categories     Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 11

1 1/4 cups whole wheat flour
1 1/2 cups quick-cooking rolled oats
1/3 cup firmly packed brown sugar
2 teaspoons baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup water
1/4 cup skim milk
1/4 cup oil
1 egg
1/2 cup raisins

Steps:

  • Heat oven to 400 degrees. Grease 12 muffin cups.
  • In mixing bowl, combine all dry ingredients; mix well.
  • In large bowl, combine all wet ingredients; blend well.
  • Stir in dry ingredients, just until moistened. Stir in raisins.
  • Spoon batter into prepared muffin cups, filling 2/3 full.
  • Bake for 15-20 minutes or until toothpick inserted in center comes out clean.
  • Immediately remove from pans.

LIGHTER, BUT SCRUMPTIOUS OATMEAL RAISIN MUFFINS :)



Lighter, but Scrumptious Oatmeal Raisin Muffins :) image

Rise well, beautiful color.. Healthy, Low fat, but sooo good... Oatmeal Raisin cookie meets muffin..yum.! What more could you ask for? These muffins are wonderfully moist..versatile as well! Go ahead and replace the applesauce with banana for a change... its GREAT! Do try? Feedback appreciated.

Provided by KTT7310

Categories     Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 13

1 cup oats
1 cup skim milk
1/2 cup all-purpose flour
1/2 cup wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 dash salt
1 teaspoon cinnamon (optional)
1 eggs or 2 egg whites
1/2 cup sugar
1/2 cup applesauce
1 teaspoon vanilla extract
1/2-2/3 cup raisins

Steps:

  • Preheat oven to 375 degrees Fahrenheit.
  • Spray 12 cup muffin pan.
  • Combine oats and milk in a small bowl, let stand.
  • Sift together the flours and all dry ingredients.
  • Mix together the egg, sugar, applesauce, and vanilla.
  • Mix the oats and milk mixture into the egg mixture.
  • Fold in the dry ingredients.
  • Fold in raisins.
  • Transfer into prepared pan.
  • Bake 15 to 20 minutes for muffin tin.
  • Take out, ENJOY!

Nutrition Facts : Calories 160.5, Fat 1.6, SaturatedFat 0.4, Cholesterol 15.9, Sodium 170.3, Carbohydrate 32.7, Fiber 2.4, Sugar 12, Protein 4.9

CARAMELIZED OATMEAL RAISIN MUFFINS



Caramelized Oatmeal Raisin Muffins image

Why can't oatmeal muffins taste more like oatmeal cookies? These do! The trick is to first caramelize the oatmeal. Enjoy the nice, deep oatmeal flavor.

Provided by Chantal Pare'

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 14

¼ cup butter
⅔ cup rolled oats
⅔ cup brown sugar, divided
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
⅔ cup water
1 ½ cups all-purpose flour
⅓ cup rolled oats
4 teaspoons baking powder
2 teaspoons wheat germ
1 egg, lightly beaten
1 cup evaporated milk
1 ⅓ cups raisins
1 tablespoon all-purpose flour

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a muffin pan, or use paper liners.
  • Heat butter in a skillet over medium heat. Cook 2/3 cup oats, 1/3 cup brown sugar, cinnamon and allspice until golden brown. Stir in 2/3 cup water and remaining 1/3 cup brown sugar. Cook until slightly thickened. Remove from heat and allow to cool.
  • In a large bowl, combine flour, 1/3 cup uncooked oats, baking powder and wheat germ. Whisk together egg and evaporated milk. Make a well in the center of flour mixture, and pour in egg mixture and cooked oatmeal. Mix just until combined. Dredge raisins in 1 tablespoon flour, then fold into batter. Spoon into muffin cups.
  • Bake in preheated oven for 25 to 30 minutes.

Nutrition Facts : Calories 256.4 calories, Carbohydrate 46.2 g, Cholesterol 31.8 mg, Fat 6.6 g, Fiber 1.9 g, Protein 5.2 g, SaturatedFat 3.6 g, Sodium 181.5 mg, Sugar 25 g

OATMEAL RAISIN COOKIE MUFFINS



Oatmeal Raisin Cookie Muffins image

This recipe was posted on the pinchmysalt.com website; credit goes to Nicole. I was looking for something special to make for my daughters for the first day of school and these fit the bill. They were a huge hit and they made the kitchen smell AMAZING while they were cooking! We left out the walnuts because we aren't big on nuts in baked goods and increased the raisins to about 3/4 cup and these turned out perfectly.

Provided by Epi Curious

Categories     Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 13

1/2 cup unsalted butter
1 1/2 cups whole wheat pastry flour (I used regular whole wheat flour)
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 cup rolled oats
2 eggs, at room temperature
3/4 cup buttermilk, at room temperature
1 cup brown sugar, packed
1 1/2 teaspoons vanilla
1/2 cup raisins
1/2 cup walnuts, chopped (optional)

Steps:

  • Preheat oven to 375 degrees. grease a 12-cup muffin tin or line with paper cups. (I highly recommend using the paper muffin cups).
  • Melt butter in a small saucepan over medium heat. Allow the butter to melt completely and then cook -- the butter will foam and start to crackle. Continue cooking, keeping a close eye on the pan, until the crackling subsides and little brown bits appear in the bottom of the pan when you swirl it. Remove from heat as soon as the butter solids have browned and it smells rich and nutty. Pour butter, including the browned bits, into a heat-proof bowl and set aside to cool.
  • In a large mixing bowl, combine flour, baking powder, baking soda, salt and cinnamon. Whisk together until well combined; then stir in oats. In a separate bowl, whisk together browned butter, eggs, buttermilk and brown sugar. Stir in vanilla extract. Add the butter mixture all at once to the flour mixture and stir with a large spoon until just combined (make sure to scrape up all the flour from the bottom of the bowl). Fold in raisins and, if desired, nuts.
  • Using a standard-sized cookie scoop or a large spoon, divide batter between the 12 muffin cups (the cups should be mostly full). Bake at 375 degrees for 20 - 23 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.

Nutrition Facts : Calories 252.8, Fat 9.4, SaturatedFat 5.3, Cholesterol 56.2, Sodium 348.5, Carbohydrate 39.3, Fiber 2.9, Sugar 22.2, Protein 5

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